Description
A quick and creamy roasted red pepper soup that is bursting with flavor and perfect for a cozy meal. This soup is easy to make and will warm you up from the inside out.
Ingredients
Aromatics:
- 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
Soup Base:
- 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
Instructions
- Cook the aromatics: Add olive oil to a large pot over medium heat. Saute onion, carrots, garlic, tomato paste, and optional red pepper flakes until fragrant.
- Build and simmer the soup: Add basil, thyme, roasted red peppers, crushed tomatoes, and broth. Simmer until veggies are tender.
- Blend: Puree the soup until smooth using an immersion blender or regular blender.
- Finishing touches: Stir in cream or milk, heat through, and season with salt and pepper.
- Serve: Ladle into bowls, garnish with black pepper, red pepper flakes, and basil. Serve hot with crusty bread.
Notes
- You can adjust the consistency by adding more or less cream/milk.
- This soup freezes well, so make a big batch and save some for later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 9g
- Sodium: 780mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 90mg
