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Weeknight • Soups

Creamy Roasted Red Pepper Soup

A rich and smoky vegetarian soup made with sweet roasted red peppers, tomatoes, and a touch of cream, perfect for a cozy night.

Prep
15 min
Cook
40 min
Servings
4
Level
Weeknight
Creamy Roasted Red Pepper Soup

Forget those sad canned soups! This Creamy Roasted Red Pepper Soup is a game-changer. Roasting the peppers brings out an incredible sweetness and depth of flavor that can't be beaten. It's surprisingly easy to make, deeply comforting, and tastes like something you'd get at a fancy cafe. Get ready to impress yourself (and anyone else lucky enough to get a bowl!)

Ingredients

Yield: 4 servings

Main

  • 3 large red bell peppers
  • 1 tbsp olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (28-oz) can crushed tomatoes
  • 3 cups vegetable broth
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/4 cup heavy cream (or plant-based cream for dairy-free)
  • Fresh basil or croutons, for garnish (optional)

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Place whole red bell peppers on a baking sheet. Roast for 25-30 minutes, turning once, until skins are blistered and peppers are softened. Alternatively, you can char them over a gas flame.

  2. Step 2

    Transfer roasted peppers to a bowl and cover tightly with plastic wrap or a plate. Let steam for 10-15 minutes. This helps loosen the skins. Once cool enough to handle, peel the skins, remove stems and seeds. Roughly chop the flesh.

  3. Step 3

    While peppers steam, heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.

  4. Step 4

    Stir in the chopped roasted red peppers, crushed tomatoes, vegetable broth, dried basil, oregano, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing flavors to meld.

  5. Step 5

    Carefully blend the soup until smooth using an immersion blender directly in the pot, or in batches in a regular blender (be very cautious with hot liquids!).

  6. Step 6

    Stir in the heavy cream and heat gently until warmed through. Do not boil after adding cream. Taste and adjust seasoning as needed. Serve warm, garnished with fresh basil or croutons.

Tips

  • For an extra smoky flavor, char the peppers directly over a gas burner or grill until blackened.
  • To make this soup vegan, use a plant-based cream substitute like cashew cream or coconut milk, and ensure your vegetable broth is vegan.
  • If you're short on time, you can use 2 (12-oz) jars of roasted red peppers (drained) instead of fresh, skipping steps 1 and 2.

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