- 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.
Creamy 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.
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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.