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Creamy Roasted Red Pepper Soup

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A comforting and vibrant soup made with roasted red peppers, fresh basil, and a creamy base, perfect for warming up on a chilly day.

Ingredients

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  • 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
  • Kosher salt and ground black pepper, to season

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and carrots, seasoning with salt and pepper. Cook for 5-6 minutes until softened.
  2. Add garlic, tomato paste, and crushed red pepper flakes. Cook for 1-2 minutes until tomato paste browns slightly.
  3. Add fresh basil, thyme, roasted red peppers, crushed tomatoes, vegetable broth, and white wine. Stir and bring to a boil.
  4. Reduce heat to low and let simmer for 15 minutes until vegetables are tender.
  5. Blend soup until smooth using an immersion blender or a stand blender.
  6. Stir in cream or plant-based milk and heat until warmed through. Adjust seasoning.
  7. Ladle into bowls and garnish with black pepper and fresh basil. Serve with crusty bread.

Notes

This soup can be made vegan by using plant milk and omitting the cream. It stores well in the fridge for 4 days and can be frozen for up to 3 months.

Nutrition

Find it online: https://www.lunarecipez.com/creamy-roasted-red-pepper-soup-recipe/

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