The Simplest Weeknight Version of a Classic, Cozy Soup
A cozy bowl of soup was my go-to in college—especially store-bought roasted red pepper soup, one of my favorite budget-friendly grocery staples. I’ve always wanted to recreate a homemade version that’s just as convenient and crave-worthy—and this recipe totally delivers!
This roasted red pepper soup comes together with simple pantry staples like canned crushed tomatoes and jarred roasted red peppers. Fresh herbs and aromatics pack in tons of flavor in just 25 minutes.
A splash of cream (or plant milk, if you prefer) adds that luscious, velvety finish. The result? A perfectly smooth and silky soup with a subtle sweetness from the roasted red peppers. It somehow tastes like both a sunny summer day and a cozy winter night, all in one bowl—and I couldn’t love it more. 🥰
As delicious as it is, my favorite thing about this soup is how easy it is to make. Coming from someone who’s eaten a lot of boxed red pepper soup, that’s saying something! 😉 It’s quick enough to whip up on even the laziest, low-energy weeknights, and I promise—you’ll be so glad you did.
Vegan Roasted Red Pepper Soup
This roasted red pepper soup is naturally vegetarian, and it’s super easy to make vegan and dairy-free! Just swap dairy milk for plant milk, like unsweetened oat or almond milk. These mild varieties keep the soup creamy without overpowering its flavor. Prefer coconut milk? That works too—just keep in mind it may add a subtle coconutty note to your soup.
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All the Recipes You Need for Soup Season!
14 warm and cozy recipes for soup lovers (plus bonus soup sides!)
How to Make EASY Roasted Red Pepper and Tomato Soup
I wanted this creamy roasted red pepper soup to be as easy to make as it is flavorful—perfect for any night of the week. Just like my favorite pre-made soups, it’s convenient and packed with flavor. And honestly? I think we nailed it. Aside from a little quick chopping, it’s basically a one-pot wonder. So easy!
While you can definitely roast your own red peppers under the broiler or on the grill, we prefer using jarred peppers here for ease. Our favorite roasted red peppers are from DeLallo – they have the best smoky-sweet flavor!
Why? ⇢ These aromatics are the base of flavor for the whole pot of roasted red pepper soup. By softening and browning them, we intensify their flavor even more.
While optional, I like making this soup with a splash of dry white wine. It complements the naturally sweet tomatoes and blistery red peppers with a bit of brightness.
Tip! ⇢ Be careful not to cook dairy for too long, or it might curdle! If you’re using plant milk, you’ve got a little more wiggle room, but it still comes together quickly—no need to overdo it.
Serving Suggestions
Dinner’s ready in no time, right?! To serve, ladle the red pepper soup into individual bowls and finish with freshly cracked black pepper, red pepper flakes, and more chopped basil. A drizzle of extra-virgin olive oil never hurts either (use the good stuff!).
While we love a steaming bowl of soup all on its own, it also pairs naturally with a lot of other delicious comfort foods. If you want to make it a full-fledged meal, try serving your soup with…
- Grilled cheese, of course! This Gooey Garlic Herb Mozzarella Grilled Cheese is my all-time favorite.
- Quick and easy mozzarella crostini, which we love to serve with our other Roasted Tomato Soup, too! They’re so fun to dunk! Lightly brush thick slices of bread with olive oil, toast in the oven for about 5 minutes, then flip and top with a little fresh mozzarella and finish with another 5 minute toast.
- Garlicky croutons. Toss some cubed bread into a pan with a little olive oil, salt and garlic powder, and let it toast up on a baking sheet to crispy golden-brown perfection.
- Shredded chicken. I love stirring some shredded chicken into a bowl of this soup! It’s a super satisfying way to use up leftovers from meal prep or a rotisserie.
- A simple bistro-inspired side salad for a bit of freshness.
- Or even just a dunk or two of your favorite crusty bread.
Make Ahead and Storage Tips
This roasted red pepper soup recipe is great to make ahead of time since the flavor only gets better as it sits. One of my favorite moves during soup season is to prep a big pot of soup on Sunday or Monday for easy meals to enjoy throughout the week. It freezes beautifully, too! Check the Recipe Notes, below, for more guidance.
I can’t wait for you to try this Creamy Roasted Red Pepper Soup! I love how this homemade version is just as convenient and delicious as store-bought options, and I think you will too.
If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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Quick Creamy Roasted Red Pepper Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: serves 4-6 1x
- Category: Soups, Stew & Chili Recipes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A cozy bowl of soup is one of my truest culinary loves, and this Creamy Roasted Red Pepper Soup is one of my go-to recipes.
Back in my college days, I was completely obsessed with store-bought cartons of roasted red pepper soup. Not only were they tasty and satisfying, they were also incredibly convenient and super budget-friendly. I’ve always wanted to create a homemade version that rivaled the ease and flavor of my favorite pre-made soup, and this recipe is the result.
While there’s a little chopping involved, the entire cooking process happens in one pot in a timeframe of 25 minutes or less. A couple of aromatic veggies lend a hand in building depth of flavor, but canned crushed tomatoes and jarred roasted red peppers are really the star here. Once it’s all simmered together, blend it smooth and finish it with a luxurious splash of cream (or plant milk!) to create irresistible creaminess.
Be sure to check the Recipe Notes, below, for meal prep and freezer instructions, and the blog post, above, for some pairing suggestions. I have a feeling you’re going to love this cozy soup just as much as we do! Happy cooking! ♡
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 4 cloves garlic, finely chopped or grated
- 2 tablespoons tomato paste
- optional: 1 teaspoon crushed red pepper flakes
- 1 cup fresh basil leaves and tender stems
- 1 teaspoon fresh thyme leaves (or generous pinch dried thyme)
- one 14-ounce jar roasted red peppers, drained
- one 14-ounce can crushed tomatoes
- 2 cups vegetable stock or broth
- optional: ½ cup dry, unoaked white wine
- 2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)
- kosher salt and ground black pepper, to season
Instructions
- Cook the aromatics: Add the olive oil to a large, heavy-bottomed pot or Dutch oven (at least 4-qt capacity) over medium heat. Once the oil is hot and shimmering, add the onion and carrots. Season with 1 teaspoon kosher salt and ground black pepper as desired. Cook, stirring occasionally, until the veggies have softened slightly, 5-6 minutes. Stir in the garlic, tomato paste, and crushed red pepper (if using). Cook 1-2 minutes longer, until the tomato paste browns and the garlic is fragrant.
- Build and simmer the roasted red pepper soup: Add the basil, thyme, roasted red bell peppers, crushed tomatoes, vegetable broth, and wine (if using) to the pot, stirring to combine. Bring the soup to a boil, then reduce heat to low to maintain a gentle and steady simmer. Simmer for 15 minutes, until the veggies are completely tender.
- Blend: Using an immersion blender, blend the soup until smooth and creamy, or to your desired consistency. Alternatively, you can also carefully transfer the soup into a stand blender. If so, remember to blend with caution. Work in batches to ensure the blender jar is never more than ⅔ full and be sure to remove the cap from the center of the lid. Place a thick kitchen towel over the hole and securely hold it in place as you blend the soup. Return the soup to the pot.
- Finishing touches: Pour the cream, milk, or plant milk of choice into the soup. Cook over medium-low heat, stirring occasionally, until the soup is warmed through. Taste and season with additional salt and ground black pepper as desired.
- Serve immediately, ladling the soup into individual bowls and top with freshly cracked black pepper, crushed red pepper flakes, and fresh basil leaves as desired. A piece of crusty bread never hurts, either. Enjoy!
Notes
- Ingredient Notes:
- White wine: The addition of white wine helps create complex flavor in this roasted red pepper soup despite a simple ingredients list and short simmer. Dry, unoaked white wines work best – I often cook with Pinot Grigio. Wine substitutes ⇢ If you do not have white wine on hand, you can substitute with dry vermouth for this recipe. If you prefer not to cook with alcohol, substitute with an equal amount of vegetable stock/broth with a splash of apple cider vinegar whisked into it.
- Milk: If keeping your roasted red pepper soup dairy-free or vegan is not a concern, feel free to use heavy cream, half and half, or milk for amazing creamy texture. If you prefer to use dairy-free milk, opt for a mild, unsweetened version – e.g. unsweetened almond milk is great, coconut milk might have too strong of a flavor.
- Storage and Reheating: Roasted red pepper soup is incredibly make-ahead friendly – it stores so well and it’s one of those things that gets even better as it sits and its flavors meld together. Transfer the cooled soup to an airtight container and store in the refrigerator for up to 5 days. Reheat the soup on the stovetop or in the microwave until warmed through.
- Freezing: This roasted red peppers soup is also very freezer-friendly! To freeze, transfer cooled soup to an airtight freezer container. (These are my absolute favorite!) Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave until warmed through.
- 10-Minute Meal Prep: Nearly all of the active prep work for this roasted red pepper soup recipe comes from prepping the veggies – dicing the onion and carrots. Take care of this in advance and store in an airtight container in the refrigerator for up to 5 days. It takes 10 minutes, tops, and with the prep work done, you can jump straight into cooking at dinnertime!
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We all loved this recipe, just wondered if this can be frozen with the cream in. Thanks
Hi Jane, it should be just fine to freeze with the cream! So glad you loved the soup!
This was so good!!!! Perfect on a fall evening!
Nothing better than a cozy soup night! 🙂
I just made this today for lunch and it was perfect for this cold and windy weather. thanks for sharing this amazing recipe.
Hi Ivonne, this soup is PERFECT for cold, windy days!! Glad to hear you enjoyed it! 🙂
This has become such a staple in my house! My daughter really enjoys a store-bought version of roasted red pepper tomato soup, and I wanted to figure out how to recreate it at home. This recipe officially passes 12 year old kid scrutiny–she loves it, and so does the rest of the family! I usually skip the wine, and if the tomatoes feel too acidic I will throw in about 1/2 Tbsp sugar for balance. We have always used unsweetened almond milk in this, but I am guessing oat milk would be even creamier. Thanks so much for sharing!
We LOVE hearing that our recipes are kid-approved! Thanks so much for the kind review, Jess!
This soup was amazing. You don’t really need the almond milk. I threw in some fresh peppers with the roasted peppers. I also topped with a flew sliced fresh jalapeño peppers and chopped green onions.
Hi Lynne! Thanks so much for your comment, it means so much to us! We are glad you loved it and your toppings sound delicious!!!
Could I use fresh peppers? What would I have to change? (I bought too many and need to use them up!)
Hi Janelle!
We have not tested this recipe with fresh red peppers & because canned roasted red peppers differ slightly in flavor, & also typically sit in a brine of water, using fresh will likely yield a different flavor & texture if you do not first roast them yourself. To try using fresh, we would recommend oven roasting (a little salt, pepper, olive oil) at about 450 degrees Fahrenheit for about 20-30 minutes or until the pepper skins have blackened a bit. If you do give it a try, let us know how it goes!
Would this recipe work if I have fresh red peppers? Would I need to prep them in any way if they aren’t from the jar?
Hi Erin!
We have not tested this recipe with fresh red peppers & because canned roasted red peppers differ slightly in flavor, & also typically sit in a brine of water, using fresh will likely yield a different flavor & texture if you do not first roast them yourself. To try using fresh, we would recommend oven roasting (a little salt, pepper, olive oil) at about 450 degrees Fahrenheit for about 20-30 minutes or until the pepper skins have blackened a bit. If you do give it a try, let us know how it goes!
My mouth is watering! (making grocery list now)
Hahaha, I hope you loved it, Brigette!
This soup has been on heavy rotation in our house this fall! I LOVE it. I eat a plant-based diet, so I loved that this was made with nut milk and not any sort of dairy! YUM!
LOVE THIS! Stay tuned for more plant-based goodness coming soon…!!!! xx