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creamy roasted red pepper

Creamy Roasted Red Pepper Soup

This velvety roasted red pepper soup combines sweet-smoky peppers with aromatic herbs and a luxurious cream finish. The balanced blend of vegetables creates a sophisticated yet comforting dish that tastes restaurant-worthy while requiring minimal effort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Soup
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (28 ounce) can roasted red peppers
  • 7 cups vegetable stock
  • 1 1/4 cups heavy cream
  • 2 tablespoons butter
  • 2 cups onions diced
  • 3/4 cup celery diced
  • 1 1/2 tablespoons garlic diced
  • 2 teaspoons dried thyme
  • 2 teaspoons dry basil
  • 2 tablespoons cayenne pepper adjust to taste
  • 2 teaspoons kosher salt
  • 1 bay leaf

Equipment

  • Soup pot
  • Immersion blender

Method
 

  1. Melt butter in a medium soup pot over medium heat.
  2. Add diced onions, celery, and garlic to the pot.
  3. Sprinkle in the dried thyme, basil, cayenne pepper, and kosher salt. Sauté for about 10 minutes, stirring frequently until vegetables are tender.
  4. Pour in the vegetable stock and heavy cream, then add the roasted red peppers.
  5. Bring the mixture to a gentle simmer (not a rolling boil to prevent cream separation).
  6. Use an immersion blender to puree the soup until completely smooth and velvety.
  7. Add the bay leaf and continue to simmer for an additional 20 minutes to develop flavors.
  8. Remove the bay leaf before serving.

Notes

The amount of cayenne pepper (2 tablespoons) creates a significantly spicy soup. Start with less and add more to taste if you prefer a milder flavor. For a dairy-free version, substitute the heavy cream with coconut milk. This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Serve with crusty bread, garlic crostini, or a grilled cheese sandwich for a complete meal. A simple side salad with arugula and lemon vinaigrette makes a perfect accompaniment to balance the richness of the soup.