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