Description
This velvety and vibrant roasted red pepper soup offers the deep, smoky sweetness of slow-simmered flavors in under 30 minutes. By utilizing high-quality jarred peppers and pantry staples, this recipe delivers a restaurant-quality meal that is perfect for busy weeknights. It is a silky, comforting dish that proves high-quality home cooking does not have to be time-consuming, making it an ideal choice for a nutrient-packed, stress-free dinner.
Ingredients
2 tablespoons olive oil
1 large yellow onion, finely diced
2 medium carrots, diced small
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon crushed red pepper flakes
2 jars (12oz each) roasted red peppers, drained
1 can (14.5oz) crushed tomatoes
2 cups vegetable broth
1 teaspoon fresh thyme leaves
1 cup fresh basil leaves
1/2 cup heavy cream
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add onion and carrots, sautéing until soft, about 5–7 minutes.
Stir in garlic, tomato paste, and red pepper flakes, cooking until fragrant.
Add the drained roasted red peppers, crushed tomatoes, vegetable broth, and herbs.
Simmer for 10 minutes to allow flavors to meld.
Use an immersion blender to process the soup until completely smooth.
Stir in the heavy cream and heat through gently without boiling.
Season with salt and pepper to taste and serve warm.
Notes
Ensure you drain the jarred peppers well to avoid excess saltiness. For a vegan version, substitute the heavy cream with full-fat canned coconut milk or a dairy-free cream alternative. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 8g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg