Looking for a delicious and comforting soup recipe that’s perfect for any occasion? Look no further than this creamy roasted red pepper soup! Packed with flavor and easy to make, this soup will become a favorite in no time.
Why You’ll Love This Recipe?
- Great flavors that blend perfectly together
- Quick and easy prep time, perfect for busy weeknights
- Ideal for meal prep, making it a convenient option for lunches or dinners throughout the week
Ingredient Notes:
- Olive oil: Adds richness and depth to the soup.
- Yellow onion: Provides a sweet and savory base.
- Carrots: Add a subtle sweetness and help thicken the soup.
- Garlic: Enhances the overall flavor profile.
- Tomato paste: Adds richness and depth.
- Crushed red pepper flakes: Optional for a hint of spice.
- Fresh basil and thyme: Fresh herbs for added freshness.
- Roasted red peppers: The star ingredient for that smoky flavor.
- Crushed tomatoes: Adds a rich tomato base.
- Vegetable stock: Provides the liquid base for the soup.
- White wine: Optional for added depth and flavor.
- Heavy cream or milk: Adds creaminess to the soup.
- Salt and pepper: To season and enhance flavors.
Step-by-Step Instructions:
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and garlic, cooking until softened.
- Stir in tomato paste, red pepper flakes, basil, and thyme.
- Add roasted red peppers, crushed tomatoes, vegetable stock, and white wine.
- Simmer for 20-30 minutes, then blend until smooth.
- Stir in cream or milk, season with salt and pepper.
- Serve hot and enjoy!
Helpful Tips:
- For a vegan version, use plant-based milk.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Swap out the wine for additional vegetable broth if desired.
Expert Tips for the Best Results:
- Use fresh herbs for the best flavor.
- Be sure to fully drain the roasted red peppers.
- Adjust the spice level to your preference with more or less red pepper flakes.
Serving Suggestions:
Pair this soup with crusty bread or a side salad for a complete meal. It also pairs well with a crisp white wine or a light beer.
Storage and Reheating Tips:
To store, let the soup cool completely before transferring to a container. Reheat gently on the stove, stirring occasionally to prevent sticking.
Frequently Asked Questions:
- Can I freeze this soup? Yes, this soup freezes well for up to 3 months.
- Can I use fresh red peppers instead of roasted? Yes, but the flavor will be different.
- How can I make this soup spicier? Increase the amount of red pepper flakes to your liking.
Conclusion:
Give this creamy roasted red pepper soup a try and experience a bowl of warmth and flavor. Don’t forget to share your feedback and enjoy every spoonful of this delicious soup!
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Creamy Roasted Red Pepper Soup Recipe
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4–6 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Various
- Diet: Vegetarian
Description
Indulge in the rich, velvety goodness of this Creamy Roasted Red Pepper Soup. The combination of roasted red peppers, tomatoes, and aromatic herbs creates a flavorful and comforting dish that’s perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 4 cloves garlic, finely chopped or grated
- 2 tablespoons tomato paste
- 1 teaspoon crushed red pepper flakes (optional)
- 1 cup fresh basil leaves and tender stems
- 1 teaspoon fresh thyme leaves or a generous pinch dried thyme
- 1 (14-ounce) jar roasted red peppers, drained
- 1 (14-ounce) can crushed tomatoes
- 2 cups vegetable stock or broth
- ½ cup dry, unoaked white wine (optional)
- 2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat, etc.)
- Kosher salt and ground black pepper, to season
Instructions
- Saute Aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and garlic. Cook until softened, about 5-7 minutes.
- Add Flavor: Stir in tomato paste, red pepper flakes, basil, thyme, roasted red peppers, and crushed tomatoes. Cook for another 5 minutes.
- Simmer Soup: Pour in vegetable stock and wine. Bring to a simmer, then reduce heat and let it cook for 20-25 minutes.
- Blend: Use an immersion blender to puree the soup until smooth.
- Finish: Stir in cream or milk. Season with salt and pepper. Serve hot and enjoy!
Notes
- You can adjust the consistency by adding more stock or cream, depending on your preference.
- For a vegan version, substitute heavy cream with plant-based milk.
- This soup pairs well with crusty bread or a side salad.
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 40 mg