Name: Quick Creamy Roasted Red Pepper Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
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; Optional: 1 teaspoon crushed red pepper flakes; 1 cup fresh basil leaves and tender stems; 1 teaspoon fresh thyme leaves (or generous pinch dried thyme); One 14-ounce jar roasted red peppers, drained; One 14-ounce can crushed tomatoes; 2 cups vegetable stock or broth; 2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.); Kosher salt and ground black pepper, to season

Jump to Recipe·5.3 from 15 reviews

If you’ve been craving a cozy, vibrant soup that comes together in a flash, you’re in for a treat with this Quick Creamy Roasted Red Pepper Soup. Bursting with roasted peppers, aromatic herbs, and a luscious swirl of cream, this soup dazzles with its gorgeous color and velvety texture. Whether you want a soul-warming meal on a busy weeknight or a show-stopping starter for a dinner party, this soup brings pure comfort, big flavor, and a dash of elegance to your table.

Quick Creamy Roasted Red Pepper Soup Recipe - Recipe Image

Ingredients You’ll Need

This Quick Creamy Roasted Red Pepper Soup relies on a few staple ingredients, but each is chosen carefully for maximum flavor and that signature silky finish. Every ingredient plays a starring role, whether adding depth, natural sweetness, or herbal brightness.

Olive oil: Provides the foundational richness for sautéing vegetables and layering flavor.
Yellow onion: Lends a mellow sweetness and subtle complexity to the soup’s base.
Carrots: Bring a touch of natural sweetness and boost that beautiful, warm color.
Garlic: Delivers punchy aromatic depth—don’t skimp on it!
Tomato paste: Intensifies the savoriness and deepens the soup’s red hue.
Crushed red pepper flakes (optional): Adds a gentle hint of heat for those who like a little kick.
Fresh basil leaves and tender stems: Infuse brightness and garden-fresh aroma throughout the soup.
Fresh thyme leaves (or dried): Provides herbal earthiness that balances the sweetness of the peppers and carrots.
Jarred roasted red peppers: The star ingredient, packed with smoky-sweet flavor and a vibrant color boost.
Crushed tomatoes: Contribute tanginess and body, marrying all the flavors together.
Vegetable stock or broth: Builds a savory, well-rounded base and lets the veggies shine.
Heavy cream, milk, or unsweetened plant milk: Delivers a creamy finish; choose what works for your diet or mood.
Kosher salt and ground black pepper: Essential seasonings that bring every other ingredient to life.

How to Make Quick Creamy Roasted Red Pepper Soup

Step 1: Cook the Aromatics

Start things off by heating olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and carrot, seasoning generously with salt and pepper. Let everything sweat and soften for about 5-6 minutes—the aroma alone will make your kitchen feel like a sunlit bistro. Next, add the garlic, tomato paste, and red pepper flakes if you like things spicy. Sauté just until the tomato paste turns brick-red and the garlic is tantalizingly fragrant, about 1-2 minutes longer.

Step 2: Build and Simmer the Roasted Red Pepper Soup

This is where the magic really happens. Into the pot, add the basil, thyme, drained roasted red peppers, crushed tomatoes, and vegetable stock. Give everything a good stir. Bring the mixture to a lively boil, then dial down the heat to a gentle simmer. Let it bubble away for about 15 minutes, allowing all the vegetables to soften beautifully and the flavors to meld into something truly special.

Step 3: Blend Until Smooth

Once the veggies are tender, it’s time for the transformative step: blending. If you have an immersion blender, simply puree the soup right in the pot until it’s silk-smooth. Alternatively, use a stand blender, working in batches and venting the lid to avoid steam buildup (safety first!). Return the blended mixture to the pot, marveling at the glorious color and creamy consistency.

Step 4: Add the Creamy Finish

Pour in your cream, milk, or plant milk of choice, stirring well to fully combine. Let the soup gently heat through over medium-low, but take care not to boil at this stage—just a gentle warming is all it needs. Taste and adjust the seasoning with more salt and pepper until everything sings in harmony.

Step 5: Serve and Enjoy

Ladle your Quick Creamy Roasted Red Pepper Soup into bowls while still piping hot. Top with extra cracked black pepper, fresh basil, or a sprinkle of red pepper flakes if you want an extra pop of flavor. Don’t forget a chunk of crusty bread on the side to soak up every bit of that luscious soup!

How to Serve Quick Creamy Roasted Red Pepper Soup

Garnishes

Elevate each bowl with a flourish of fresh basil leaves, a drizzle of olive oil, or a sprinkle of chili flakes. A dollop of Greek yogurt or a swirl of cashew cream can add extra creaminess and an eye-catching finish. Little finishing touches like these take your Quick Creamy Roasted Red Pepper Soup from simple to restaurant-worthy.

Side Dishes

This soup is begging for some good bread—think toasted sourdough or a warm baguette. For something heartier, consider pairing it with a gooey grilled cheese sandwich or a crisp green salad tossed with lemon vinaigrette. The gentle sweetness and gentle tang of the soup pair well with sharp cheeses or briny olives, too.

Creative Ways to Present

Try serving your soup in petite cups or shot glasses as elegant appetizers at a party. For a lunchbox twist, pour it into a thermos and bring along some toasted croutons. Swirl a bit of pesto into each bowl, or add microgreens for a pop of color—there are so many playful ways to make Quick Creamy Roasted Red Pepper Soup the star of any meal.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps like a dream. Allow it to cool completely before transferring it to a sealed container. Store it in the fridge, where it’ll stay delicious for up to 4 days. The flavors seem to deepen overnight, making for an even tastier lunch the next day.

Freezing

Want to make a double batch for busy evenings? Quick Creamy Roasted Red Pepper Soup freezes well! Store it in freezer-safe containers, leaving a little space for expansion. It’ll keep for up to three months. Just note: if you’ve used dairy cream, the texture may change slightly, but a good stir after reheating smooths things right out.

Reheating

To reheat, simply pour the chilled or thawed soup into a saucepan and warm gently over medium heat, stirring occasionally. Heat just until hot—but avoid boiling if you’ve added cream or milk. If the soup seems too thick, just splash in a little extra broth or milk to revive its silky texture.

FAQs

Can I use fresh red peppers instead of jarred?

Absolutely! Just roast them yourself until the skins are charred and the flesh is soft, then peel and proceed as you would with jarred. This adds a slightly smokier, deeper flavor—a lovely touch if you have a little more time.

What’s the best plant milk for making it dairy free?

Unsweetened oat milk or cashew milk work beautifully, giving body and creaminess without overpowering the soup’s flavors. Almond milk is a lighter choice, while coconut milk offers a subtle richness.

How can I make the soup spicier?

Simply increase the crushed red pepper flakes to your taste, or add a fresh chili (like jalapeño or Fresno) when sautéing the aromatics. A dash of smoked paprika also adds delicious warmth.

Is Quick Creamy Roasted Red Pepper Soup gluten free?

Yes! The recipe as written contains no gluten. Just double-check your vegetable stock and jarred peppers to make sure there are no unexpected additives if you’re serving someone with dietary restrictions.

Can I make this soup without a blender?

While blending brings out that iconic silky texture of Quick Creamy Roasted Red Pepper Soup, you can still make and enjoy it without a blender by simply mashing the veggies for a rustic, chunky version. It’ll still taste wonderful—just a bit more old-school!

Final Thoughts

If you’re looking for a fast, flavor-packed soup to brighten any day, give Quick Creamy Roasted Red Pepper Soup a try. Its beautiful color, creamy body, and bold taste make it a soup you’ll crave again and again—perfect to share with friends or cozy up with a bowl on your own. Happy cooking!