Roasted Red Pepper Soup is creamy and packed with flavor from tomatoes and roasted red peppers. The secret ingredient? A spoonful of basil pesto!
author’s note
Five-Star Flavor, Minimal Effort!
I first tried roasted red pepper soup at a small local café and instantly loved it. The combination of sweet roasted peppers with tomatoes was so amazing, and I knew I wanted to try it at home.
When I started testing, I found that using jarred roasted peppers made things so much easier without losing flavor. Cooking the veggies until golden and then blending everything together gave the soup that same rich, smooth texture I remembered. The swirl of basil pesto at the end is my favorite part. It adds a fresh, herby flavor that makes the whole bowl pop.
Now it’s become a go-to recipe in my kitchen. I make it for quick weeknight dinners with grilled cheese, and it’s also one of those soups I like to serve when friends come over.
Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Roasted Red Peppers | Use jarred peppers (drained well) for ease, or roast fresh peppers at 450°F until charred, peel off skins. |
| Canned Tomatoes | San Marzano are best. Crushed or whole (then blend). Fire-roasted gives extra smoky flavor. |
| Onion & Carrots | Don’t skip sautéing, this step adds lots of flavor! |
| Tomato Paste | Cook it until dark red for a richer taste. |
| Heavy Cream | For lighter option, try half-and-half, coconut milk, or cashew cream. |
| Basil Pesto | Stir into bowls individually; homemade or store-bought both work. |
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!
Variations
Want to switch things up? Try this roasted red pepper gouda soup for a fun variation!
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.
What To Serve With This Soup:
Appetizers
Life-Changing No-Knead Dinner Rolls
Salads
Olive Garden Salad
Sandwiches
Grilled Cheese Sandwich Recipe
Lunch
Easy Focaccia Recipe
Roasted Red Pepper Soup
Video
Equipment
- Large 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 bell pepper 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
