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Velvety Roasted Red Pepper and Tomato Soup

Close-up of a white bowl filled with vibrant, creamy roasted red pepper soup on a wooden table.
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Make this comforting, smoky soup using fire-roasted peppers and tomatoes for a smooth texture. This recipe is easy and perfect for a weeknight dinner.

Ingredients

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  • 4 large red bell peppers
  • 1 (28 ounce) can crushed tomatoes, undrained
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup heavy cream (or full-fat coconut milk for vegan option)
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven broiler. Place the red bell peppers on a baking sheet. Broil, turning occasionally, until the skin is blackened and blistered on all sides. Place the hot peppers in a bowl and cover tightly with plastic wrap for 10 minutes to steam. Peel the skin off the peppers, remove the seeds and stems, and roughly chop the flesh.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic, dried basil, and dried oregano to the pot. Cook for 1 minute until fragrant.
  4. Add the chopped roasted red peppers, crushed tomatoes, vegetable broth, and red pepper flakes (if using) to the pot. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover, and cook for 15 minutes to allow the flavors to blend.
  6. Carefully transfer the soup mixture to a blender or use an immersion blender directly in the pot. Blend until the soup is completely smooth and velvety. Return the soup to the pot if necessary.
  7. Stir in the heavy cream (or coconut milk). Heat gently until warmed through; do not boil after adding cream.
  8. Taste the soup and season generously with salt and black pepper. Serve hot, perhaps with a grilled cheese pairing.

Notes

  • For the deepest smoky flavor, use fire-roasted red peppers from a jar instead of roasting fresh peppers. Drain them well before using.
  • To make this recipe Vegan and Gluten Free, use full-fat coconut milk instead of heavy cream, and confirm your vegetable broth is gluten free.
  • This soup freezes well for easy meal prep. Cool completely before storing in airtight containers.

Nutrition

Find it online: https://cookingbycarla.com/roasted-red-pepper-soup/