Roasted Red Pepper Soup is creamy and packed with flavor from tomatoes and roasted red peppers. The secret ingredient? A spoonful of basil pesto!
Why We Love This Roasted Red Pepper Soup:
- It’s Flavor Central: A delicious mix of tomatoes, roasted red peppers, and veggies.
- Creamy goodness: Thick and creamy texture is out-of-this-world!
- Everyone’s fave: Perfect for family and friends.
- Fancy upgrade: Make it restaurant-quality with a spoonful of basil pesto.
- Plan and freeze: Awesome for meal prep; it freezes great!
Ingredients
- Butter and olive oil: For a flavorful base.
- Onion and carrots: Dice evenly and cook until golden to bring out the sweetness.
- Garlic: Use fresh minced garlic.
- Tomato paste: Cook until it darkens slightly for a richer flavor.
- Sugar: Adjust to taste if the soup is too tangy.
- Roasted red peppers: Adds a smoky, sweet flavor. Drain jarred peppers.
- Canned tomatoes: Preferably San Marzano; no need to drain.
- Chicken broth: High-quality like Swanson®. Chicken stock will work here too.
- Heavy cream: Makes the soup creamy and smooth. Stir in at the end to keep it from curdling.
- Basil Pesto (Optional): Adds a burst of flavor and richness. Stir into individual bowls for a fresh, herby touch.
How To Make Roasted Red Pepper Soup
- Sauté veggies: Cook until golden and tender. This is the flavor base for the soup!
- Simmer and blend: Add tomatoes, peppers, and broth; simmer and blend with a stick or traditional blender.
- Finish with cream: Stir through and season.
- Serve warm: Stir a spoonful of pesto into each bowl and mix through. Enjoy!
What To Serve With Roasted Red Pepper Soup
- Bread: Crusty no-knead bread or dinner rolls for dipping.
- Grilled Cheese: The best classic side!
- Salad: Light garden salad or a great Caesar Salad.
- Croutons: Homemade or store-bought for some crunch.
- Charcuterie: Cheese, meats, and crackers.
- Quesadillas: Cheese or veggie quesadillas.
- Focaccia: Freshly baked with herbs and olive oil.
Storage
Storage
- Fridge: Keep Roasted Red Pepper Soup in an airtight container for 3-5 days.
- Freezing: Freeze in a freezer-safe container for 2-3 months.
- Thawing: Thaw in the fridge overnight.
- Reheating: Heat gently until hot (don’t boil); adjust seasoning as needed.
More Delicious Soup Recipes:
- Tuscan Sausage and Potato Soup
- Cheesy Potato Soup
- Ham And Bean Soup
- Southwestern Corn Chowder
- Italian Sausage Pasta Soup
Roasted Red Pepper Soup
Roasted Red Pepper Soup is creamy, flavorful, and features tomatoes, roasted red peppers, and a hint of basil pesto as the secret ingredient!
Equipment
- Heavy-bottomed cast-iron pot or Dutch oven
- Immersion blender or blender
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1-1/2 cups diced yellow onion about 1 large
- 1-1/2 cups diced carrots about 3 large
- 1 tablespoon finely minced garlic about 4 cloves
- 2 tablespoons tomato paste
- 1 tablespoon granulated sugar plus more as needed
- 1 (16-ounce) jar roasted red peppers drained
- 28 ounces whole (San Marzano) tomatoes in juice don’t drain
- 14.5 ounces fire-roasted diced tomatoes or plain
- 2 cups chicken broth I recommend Swanson’s
- 1-1/2 cups heavy cream
- Salt and pepper
- Basil pesto see note 1; optional, but so delicious
- Hearty buttered bread or grilled cheese, for serving
Instructions
- In a large pot, add oil and butter over medium heat.
- Once butter is melted, add onions and carrots. Cook 7–9 minutes, stirring occasionally until they begin to turn golden. Season with 1/4 teaspoon each salt and pepper.
- Stir in the minced garlic, tomato paste, and sugar. Continue to cook for another 1–2 minutes or until the tomato paste darkens in color.
- Pour in the whole tomatoes with their juice, diced tomatoes, drained roasted red peppers, and chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer, uncovered, for 20 minutes, stirring occasionally.
- Use an immersion blender to process the soup until it reaches a smooth consistency. Alternatively, carefully transfer the mixture to a blender (see note 2 for tips) and blend until smooth.
- Return the pot to low heat and stir in the heavy cream. Season to taste (I usually add another 1/4 teaspoon each salt and pepper). If you choose not to add pesto, you’ll want some extra salt, pepper, and sugar. Add to taste.
- Serve the soup warm with some hearty buttered bread or grilled cheese. Stir through a big spoonful (or to taste) of pesto into each bowl. Enjoy!
Recipe Notes
Note 1: Pesto packs a punch of flavor and seasoning, as well as a good amount of saltiness. If you skip it, remember to adjust the salt to taste!
Note 2: When blending, blend in 3–4 batches. Securely close the lid. Use the “soup” or “hot” cycle if available. Be cautious of steam pressure; if no hot/soup setting, replace the lid with a towel and hold it securely. Carefully remove the lid to avoid steam bursts.
Storage: Store this soup in an airtight container in the fridge for 3–5 days. Freeze in a freezer-safe container for 2–3 months.
Nutrition
Serving: 1serving | Calories: 388kcal | Carbohydrates: 28g | Protein: 7g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 90mg | Sodium: 1681mg | Potassium: 920mg | Fiber: 6g | Sugar: 15g | Vitamin A: 7308IU | Vitamin C: 60mg | Calcium: 166mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
