Roasted Red Pepper Soup

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This Roasted Red Pepper Soup is seriously delicious! It’s creamy, full of flavor from tomatoes and roasted red peppers, and the secret ingredient that makes it restaurant-worthy? A spoonful of basil pesto!

Big bowl of Roasted Red Pepper Soup

Why We Love This Roasted Red Pepper Soup:

  1. It’s Flavor Central: A delicious mix of tomatoes, roasted red peppers, and veggies.
  2. Creamy goodness: Thick and creamy texture is out-of-this-world!
  3. Everyone’s fave: Perfect for family and friends.
  4. Fancy upgrade: Make it restaurant-quality with a spoonful of basil pesto.
  5. Plan and freeze: Awesome for meal prep; it freezes great!

Ingredients use in this dish all prepped out ready to go

Ingredients

  • Butter and olive oil: For a flavorful base.
  • Onion and carrots: Dice evenly.
  • Garlic: Use fresh minced garlic.
  • Tomato paste: Enhances tomato flavor.
  • Sugar: Adjust for balanced acidity.
  • Roasted red peppers: Drain jarred peppers.
  • Canned tomatoes: Preferably San Marzano; no need to drain.
  • Chicken broth: High-quality like Swanson®.
  • Heavy cream: Adjust for creaminess.

Veggies being sauteed, then garlic, peppers, tomatoes, and broth being added to the pot for Roasted Red Pepper Soup

How To Make Roasted Red Pepper Soup

  1. Sauté veggies: Cook until golden and tender. This is the flavor base for the soup!
  2. Simmer and blend: Add tomatoes, peppers, and broth; simmer and blend with a stick or traditional blender.
  3. Finish with cream: Stir through and season.
  4. Serve warm: Stir a spoonful of pesto into each bowl and mix through. Enjoy!

Dish being blended together, then sugar and cream being mixed together.

What To Serve With Roasted Red Pepper Soup

  1. Bread: Crusty no-knead bread or dinner rolls for dipping.
  2. Grilled Cheese: The best classic side!
  3. Salad: Light garden salad or a great Caesar Salad.
  4. Croutons: Homemade or store-bought for some crunch.
  5. Charcuterie: Cheese, meats, and crackers.
  6. Quesadillas: Cheese or veggie quesadillas.
  7. Focaccia: Freshly baked with herbs and olive oil.

Big bowl of Roasted Red Pepper Soup being dipped with bread.

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:

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Roasted Red Pepper Soup

5 from 1 vote
This Roasted Red Pepper Soup is seriously delicious! It's creamy, full of flavor from tomatoes and roasted red peppers, and the secret ingredient that makes it restaurant-worthy? A spoonful of basil pesto!
Big bowl of Roasted Red Pepper Soup being dipped with bread.
Print Recipe

Roasted Red Pepper Soup

Big bowl of Roasted Red Pepper Soup being dipped with bread.
5 from 1 vote
This Roasted Red Pepper Soup is seriously delicious! It's creamy, full of flavor from tomatoes and roasted red peppers, and the secret ingredient that makes it restaurant-worthy? A spoonful of basil pesto!
Course Appetizer, Main Course, Side Dish, Soup
Cuisine American
Keyword Roasted Red Pepper Soup
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 -8 servings
Chelsea Lords
Calories 388kcal
Cost $13.12

Equipment

  • Heavy-bottomed cast iron pot or Dutch oven

Ingredients

  • 2 tablespoons each: unsalted butter and olive oil
  • cups diced yellow onion (~1 large)
  • cups diced carrots (~3 large)
  • 1 tablespoon finely minced garlic (~4 cloves)
  • 2 tablespoons tomato paste
  • 1 tablespoon white sugar, plus more as needed
  • 16 oz jarred roasted red peppers, drained
  • 28 oz whole (San Marzano) tomatoes in juice (don't drain)
  • 14.5 oz fire-roasted (or plain) diced tomatoes
  • 2 cups chicken broth (I recommend Swanson)
  • cups heavy whipping cream
  • Salt and pepper
  • Optional, but so delicious: basil pesto (Note 1)
  • For serving: crusty buttered bread or grilled cheese!

Instructions

  • BUTTER and OIL: In a large pot, add oil and butter over medium heat.
  • ONIONS and CARROTS: Once butter is melted, add onions and carrots. Cook for 7-9 minutes, stirring occasionally until they begin to turn golden. Season with ¼ teaspoon each of salt and pepper.
  • GARLIC and TOMATO PASTE: 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.
  • PEPPERS and TOMATOES: 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.
  • BLEND: 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.
  • FINISHING: Return the pot to low heat and stir in the heavy whipping cream. Season to taste (I usually add another ¼tsp each salt and pepper). If you choose not to add pesto, you'll want some extra salt, pepper, and sugar. Add to taste.
  • SERVE: Serve the soup warm with some crusty buttered bread or grilled cheese. Stir through a big spoonful (or to taste) of pesto into each bowl. Enjoy!

Video

Recipe Notes

Note 1: Pesto: 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: Blending: 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.

Nutrition Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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5 from 1 vote (1 rating without comment)

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