Cozy Up with This Creamy Roasted Red Pepper Soup

This Quick Creamy Roasted Red Pepper Soup stands out for its balance of rich, comforting flavors with effortless preparation.

Using jarred roasted peppers and canned tomatoes creates a deep, smoky taste without hours of simmering.

It’s a fantastic choice for everyday cooking because it’s ready in just 40 minutes, requires minimal chopping, and cooks in one pot—cutting down on cleanup.

Nutritionally, this soup is fiber-rich thanks to the vegetables and herbs, supporting digestion and fullness.

The optional use of plant-based milk or cream adds healthy fats while keeping saturated fat low, making it suitable for diverse dietary preferences including vegan or dairy-free.

Plus, the recipe’s versatility shines through with easy substitutions like dry white wine or vermouth to deepen flavor without complexity.

It’s also excellent for meal prep and freezer storage, making it a reliable go-to for busy weeks.

Must-Have Tools for Perfect Results:

Ladle

Perfect for serving the soup neatly into bowls without spills, ladles also make portioning easier, useful in everyday meal settings.

Heavy-Bottomed Pot or Dutch Oven

Ideal for even heat distribution, this pot ensures the vegetables soften gently without burning and holds the soup well for simmering. Beyond this recipe, it’s indispensable for soups, stews, and braises.

Immersion Blender

This handy tool blends the soup directly in the pot, saving time and reducing dishes. It’s perfect for pureeing soups, sauces, and smoothies with ease.

Sharp Chef’s Knife

Essential for quick, precise chopping of onions, carrots, and garlic, this knife improves prep speed and safety. A versatile kitchen staple for virtually all cooking tasks.

Measuring Cups and Spoons

Accurate measurement guarantees balanced flavor and texture, especially when adding herbs, broth, or cream. These tools are fundamental for consistent cooking results.

Jessica T. Brown

Roasted Red Pepper Soup

A creamy, flavorful roasted red pepper soup that’s quick, easy, and adaptable. High in fiber, low in saturated fat, and perfect for vegan or dairy-free diets. Ideal for meal prep and freezing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 5

Course: Dinner, Lunch, Main Course, Soup

Cuisine: American, Gluten-Free, Vegan (optional),, Vegetarian

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 large yellow onion finely chopped
• 2 medium carrots diced
• 4 garlic cloves minced or grated
• 2 tablespoons tomato paste
• 1 teaspoon crushed red pepper flakes optional
• 1 cup fresh basil leaves including tender stems
• 1 teaspoon fresh thyme leaves or a generous pinch of dried thyme
• 1 jar 14 ounces roasted red peppers, drained
• 1 can 14 ounces crushed tomatoes
• 2 cups vegetable broth or stock
• ½ cup dry unoaked white wine (optional)
• 2 cups heavy cream milk, or unsweetened plant-based milk (such as almond or oat)
• Salt and freshly ground black pepper to taste

Equipment

• 1 heavy-bottomed pot or Dutch oven (4+ qt)
• 1 immersion blender (or stand blender)
• 1 Sharp Chef’s Knife
• Measuring cups and spoons
• 1 ladle

Method

 

1. Sauté the Vegetables: Warm the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once hot, add the chopped onion and diced carrots. Season with about a teaspoon of salt and some freshly ground black pepper. Cook gently, stirring occasionally, until the vegetables soften and become fragrant—this should take about 5 to 6 minutes.
2. Develop Flavor Base: Add the minced garlic, tomato paste, and crushed red pepper flakes if you like some heat. Continue cooking for 1 to 2 minutes, stirring frequently, until the tomato paste takes on a rich, slightly browned color and the garlic releases its aroma.
3. Combine the Core Ingredients: Stir in the fresh basil, thyme, drained roasted red peppers, crushed tomatoes, vegetable broth, and white wine if using. Bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer. Let it cook uncovered for 15 minutes, allowing the flavors to meld and the vegetables to become tender.
4. Blend Until Smooth: Use an immersion blender to puree the soup directly in the pot until it’s creamy and smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender, ensuring you don’t fill it more than two-thirds full and covering the lid opening with a towel to prevent splattering. Return the blended soup to the pot.
5. Add Creaminess and Final Seasoning: Pour in your choice of heavy cream, dairy milk, or plant-based milk. Heat gently over medium-low, stirring occasionally until the soup is warmed through. Taste and adjust the seasoning with additional salt and black pepper as needed.
6. Serve: Ladle the soup into bowls and garnish with a sprinkle of freshly cracked black pepper, extra crushed red pepper flakes, and fresh basil leaves if desired. Pair it with crusty bread for a satisfying meal.

Notes

• Wine Substitute: If you don’t have white wine, dry vermouth works well as a flavorful alternative. For an alcohol-free version, replace with vegetable broth plus a splash of apple cider vinegar to add brightness.
• Milk Options: Heavy cream or dairy milk lends a rich texture, but for a dairy-free version, choose a mild, unsweetened plant milk like almond or oat milk. Avoid coconut milk if you want to keep the flavor light.
• Storage: This soup stores beautifully in the refrigerator for up to 5 days. Keep it in an airtight container and reheat gently on the stovetop or microwave.
• Freezing: To freeze, cool completely and transfer to a freezer-safe airtight container. It will keep well for up to 3 months. Thaw overnight in the fridge and reheat before serving.
• Prep Ahead: Dice the onion and carrots ahead of time and store them in the fridge for up to 5 days to save time when you’re ready to cook. This can cut down your active prep to just minutes.

 

 

Chef’s Secrets for Ultimate Flavor

To unlock the full depth of flavor in this roasted red pepper soup, start by gently sautéing the onions and carrots until they are soft and slightly caramelized—this builds a natural sweetness that balances the acidity of the tomatoes.

Browning the tomato paste is another key step, as it adds a rich umami character that enhances the soup’s complexity.

When blending, make sure the soup is hot but not boiling to prevent steam pressure and splatters, especially if using a stand blender.

For an extra herbal punch, add a small handful of fresh basil leaves just before blending.

Lastly, using a dry, unoaked white wine or its substitutes will elevate the soup with subtle acidity and brightness without overpowering the other ingredients.

Serving Suggestions to Elevate Meals

This soup is wonderfully versatile and pairs beautifully with a variety of sides to create a satisfying meal.

A crusty artisan bread or garlic toast is perfect for dipping and adds texture.

For a light yet filling option, serve with a simple green salad dressed in lemon vinaigrette to balance the creamy soup’s richness.

For a heartier meal, grilled cheese sandwiches with sharp cheddar or vegan cheese offer a comforting classic pairing.

Garnish the soup with fresh basil leaves, a drizzle of olive oil, or a sprinkle of crushed red pepper flakes for visual appeal and extra flavor.

Storage Tips for Maximum Freshness

Storing your roasted red pepper soup properly ensures that you can enjoy it again without loss of quality.

Once cooled to room temperature, transfer the soup to an airtight container and refrigerate for up to five days.

When reheating, do so gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching, or use short bursts in the microwave, stirring between each to heat evenly.

For longer storage, freeze the soup in freezer-safe containers, leaving some space at the top to allow for expansion. Thaw it overnight in the fridge before reheating, and you’ll find the flavors have deepened beautifully.

1. Can I make this soup vegan?
Absolutely! Use vegetable broth and unsweetened plant-based milk, such as almond or oat milk, in place of dairy cream to keep it vegan-friendly without compromising creaminess.

2. Is it necessary to use white wine?
No, white wine is optional but recommended for flavor complexity. If you prefer not to use alcohol, substitute with extra vegetable broth and a splash of apple cider vinegar for brightness.

3. Can I use fresh roasted red peppers instead of jarred?
Yes, fresh roasted peppers work well but may add some prep time. Roast them until the skins char and then peel before adding to the soup.

4. How thick should the soup be after blending?
The soup should be smooth and creamy but not too thick to ladle easily. If it’s too thick, add a bit more vegetable broth or milk until you reach your desired consistency.

5. Can I prepare this soup in advance?
Definitely. You can chop the vegetables ahead and store them in the fridge for several days, or make the entire soup up to five days in advance. Flavors often improve after resting.

Jessica T. Brown

Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.