Roasted Red Pepper Soup

Roasted Red Pepper Soup is like a warm bowl of comfort with sweet roasted peppers, fire-roasted tomatoes, and fresh herbs in every spoonful. A swirl of sour cream adds richness and creaminess to this delicious soup. 

Simple enough for weeknight dinners but elegant enough to serve guests, this soup is bursting with flavor and tastes even better the next day.

This roasted red pepper soup is one of my favorites during fall and winter. It’s so easy to make and goes with practically anything! 

For weeknight dinners, I serve it with crusty bread for dipping and a green salad on the side. When friends come over, I like to dress it up with an extra swirl of sour cream, fresh basil leaves, and sometimes a few homemade croutons on top.

Making a double batch of this soup just makes sense - half goes into the freezer, and suddenly, there's a homemade meal ready for those evenings when cooking feels like too much work. A quick reheat on the stove and dinner is served!

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Roasted Red Peppers: The jarred variety works perfectly here - they're already peeled and ready to use. Look for peppers packed in water rather than oil for the best flavor in this soup.
• Fire-Roasted Tomatoes: These add a subtle smoky flavor that regular diced tomatoes don't have. Regular diced tomatoes can work in a pinch, but the fire-roasted ones really enhance the soup.
• Sweet Onion: Sweet onions create a gentler base flavor than regular yellow onions. They cook down nicely and add natural sweetness.
• Vegetable Broth: Low-sodium broth lets you control the salt level. Regular broth works, too - just taste before adding any extra salt.
• White Cooking Wine: This adds depth to the soup. White wine vinegar or extra broth make good substitutes if you don’t keep wine on hand.
• Fresh Herbs: Fresh basil makes a real difference here. While dried herbs work, fresh ones give the soup a brighter flavor.
• Sour Cream: Full-fat sour cream makes the soup creamy and rich. Greek yogurt will also work as a lighter option.
• Red Pepper Flakes: Start with the suggested amount and add more at the end if you want more heat.

How To Make Roasted Red Pepper Soup

Start by heating olive oil in a Dutch oven or large pot over medium heat.

Add the diced onion, celery, and carrots - this classic combination of vegetables forms what Italian cooks call a soffritto. Let them cook for about 5 minutes until the onions start to turn translucent and soft.

Next, add the minced garlic, salt, black pepper, and red pepper flakes (if you're using them). These spices need just 2-3 minutes to release their flavors. Pour in the white wine (or vegetable broth) and use your spoon to scrape up any browned bits from the bottom of the pot - this adds extra flavor to your soup. Stir in the fresh basil and thyme.

Now it's time for the main ingredients. Add your roasted red peppers, fire-roasted tomatoes, vegetable broth, and tomato paste. Bring everything to a gentle boil, then lower the heat and let the soup simmer for 20-30 minutes. You'll know it's ready when all the vegetables are completely tender.

Take the pot off the heat when everything's soft. If you have an immersion blender, you can blend the soup right in the pot. Otherwise, carefully transfer it to a regular blender - you might need to do this in batches. Once the soup is smooth, blend in the sour cream until the soup turns silky and creamy.

Serve each bowl with a swirl of extra sour cream on top and some fresh basil leaves. Hot crusty bread makes a perfect accompaniment for this soup!

What can I use if I don't have an immersion blender?

A regular blender works great but blend in batches to avoid overflow. Remember to remove the center cap from the blender lid and cover it with a kitchen towel - this lets steam escape safely while blending hot soup.

The soup is a bit too acidic. How can I fix it?

Add a touch more sour cream or a small pinch of sugar to balance the acidity from the tomatoes. Sometimes roasted red peppers can be acidic too, so tasting and adjusting at the end is important.

Variations

• Give it extra spice. Double the red pepper flakes and add a pinch of cayenne for a soup with more heat.
• Use roasted garlic. Add a whole head of roasted garlic instead of fresh for a mellower, sweeter garlic flavor.
• Make it smoky. Add a chopped chipotle pepper in adobo sauce for a deep, smoky heat.

Make-Ahead, Storing and Freezing

Make-Ahead: This roasted red pepper soup recipe actually gets even better the next day! Make it a day ahead and store it in the fridge - just warm it gently on the stove when you're ready to serve.

Store: Keep the soup in an airtight container in the fridge for 3-4 days. Reheat slowly on the stovetop or in the microwave, stirring occasionally. If the soup seems too thick after storing, thin it with a splash of broth.

Freeze: Let the soup cool completely, then transfer it to freezer-safe containers, leaving space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat slowly, stirring well to bring back the smooth texture.

Recipe Tips

• When blending hot soup, fill your blender only halfway and hold the lid with a kitchen towel. Hot liquid expands when blending.
• Add the sour cream at the end of cooking. If you add it too early, it might separate.
• Season gradually and taste as you go. Remember that flavors concentrate as the soup simmers down.
• Don't skip deglazing with wine (or broth) - scraping up those browned bits adds amazing flavor.
• Fresh basil makes a big difference in this soup. Save some leaves for garnish - they look beautiful and add extra flavor.

We love to serve soup year-round. Favorites include this Pot Roast Soup, Broccoli Potato Cheese Soup, and Chicken Enchilada Soup.

Roasted Red Pepper Soup is good old-fashioned comfort food at its best. Sweet peppers and fresh herbs come together in a warm, creamy bowl that's perfect on cold days. Grab some crusty bread and dinner is served!