Quick Creamy Roasted Red Pepper Soup
This quick, restaurant-quality roasted red pepper soup offers a sophisticated flavor profile in just 25 minutes. By utilizing jarred roasted red peppers and aromatics like garlic and onions, this recipe creates a velvety, Mediterranean-inspired bisque that feels indulgent yet remains achievable on a busy weeknight. It is a nutritious, comforting meal that is perfectly customizable for any dietary preference, bringing the warmth of a bistro kitchen straight to your home dining table.
- Prep Time: 5
- Cook Time: 20
- Total Time: 25
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
2 tablespoons olive oil
1 large yellow onion, diced
2 medium carrots, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon crushed red pepper flakes
1 cup fresh basil leaves
1 teaspoon fresh thyme
14-ounce jar roasted red peppers, drained
14-ounce can crushed tomatoes
2 cups vegetable broth
1/2 cup heavy cream or full-fat coconut milk
Salt and black pepper to taste
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and carrots, cooking until softened, about 5 minutes.
Stir in the garlic, tomato paste, red pepper flakes, and fresh thyme, cooking for 1 minute until fragrant.
Add the roasted red peppers, crushed tomatoes, and vegetable broth; bring to a simmer for 10 minutes.
Use an immersion blender to puree the soup until smooth.
Stir in the heavy cream or coconut milk and fresh basil leaves.
Season with salt and pepper to taste and serve warm.
Notes
Substitute heavy cream with coconut milk for a dairy-free version. You can double the batch and freeze in airtight containers for up to 3 months. Serve with crusty bread or grilled cheese for a complete meal.