Description
Rich, creamy, and full of roasted, smoky flavor, this Roasted Red Pepper Soup is the perfect cozy option for a quick lunch or an easy dinner. It’s naturally healthy, packed with nutrients, and comes together in under 30 minutes — making it ideal for meal prep or weeknight dinners. Whether you’re into vegan dishes, looking for light dinner ideas, or just need a comforting soup to warm up with, this easy recipe ticks all the boxes.
Ingredients
3 roasted red peppers
1 medium onion, chopped
3 cloves garlic, minced
1 medium carrot, chopped
2 tablespoons tomato paste
3 cups vegetable broth
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup heavy cream (optional)
2 tablespoons chopped fresh basil or parsley (for garnish)
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onions, carrots, and garlic. Cook for 5-7 minutes until softened.
2. Stir in tomato paste and cook for another 2 minutes to develop flavor.
3. Add roasted red peppers and vegetable broth. Simmer for 15-20 minutes.
4. Blend the soup using an immersion blender or transfer to a blender in batches until smooth.
5. Stir in heavy cream if using, and season with salt and pepper to taste.
6. Ladle into bowls, garnish with herbs, and serve warm.
Notes
Use jarred roasted red peppers to save time — just drain and rinse before using.
For a vegan version, skip the cream or substitute with coconut milk or cashew cream.
Adjust consistency with a splash of broth or water if reheating from frozen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 160
- Sugar: 5g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
Keywords: roasted red pepper soup, easy soup recipe, healthy soup, vegan option, quick dinner