Name: Simple Roasted Red Pepper Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 tbsp olive oil; 1 medium onion ((diced)); 1 tsp dried thyme; 4 garlic cloves ((minced)); 1 16 oz jar roasted red peppers ((drained and roughly chopped)); 1/2 cup white wine; 3 cups chicken broth; 2 tbsp tomato paste; 1 cup heavy cream; salt and pepper ((to taste)); fresh basil; Grated Parmesan or Romano cheese

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Warm up on chilly days with this flavorful Simple Roasted Red Pepper Soup! Ready in under 30 minutes, this easy recipe uses jarred roasted red peppers for a rich taste without the fuss. It’s perfect for busy days when you need a comforting bowl of soup. Enjoy it with some crusty bread or a grilled cheese sandwich for a complete meal!

Creamy roasted red pepper soup topped with fresh basil leaves, served with toasted bread, grated cheese, and garnished with chopped green herbs; perfect for a comforting meal.

Serves: about 6
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients:

1 tbsp olive oil
1 medium onion, diced
1 tsp dried thyme
4 garlic cloves, minced
1 16 oz jar roasted red peppers, drained and roughly chopped
1/2 cup white wine
3 cups chicken broth
2 tbsp tomato paste
1 cup heavy cream
salt and pepper, to taste

Optional:

fresh basil
Grated Parmesan or Romano cheese

Creamy milk in a glass pitcher for cooking ingredients, with garlic, tomato paste, roasted red peppers, vegetable broth, and fresh herbs for homemade soup

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Heat olive oil over medium heat in a pot that holds at least 3 quarts. Add onion and thyme. Sauté for 3-5 minutes or until onions are softened, but not browned. Stir in the minced garlic for 30 seconds, followed by the roasted red peppers. Continue cooking for a few minutes, stirring occasionally, until most of the liquid has evaporated.

Step 2: Pour in the wine and bring to a boil, then simmer until the liquid is reduced by half. Pour in the chicken stock and tomato paste. Give it a good stir and let simmer on medium-low heat for 10 minutes.

roasted red peppers and onions in a stainless steel potwith a wooden spoon, as wine is poured into the mixture.

Step 3: Remove the pot from the heat and use an immersion blender (or carefully pour hot contents into a traditional blender) and blend until thoroughly incorporated. Add the cream and blend for another few seconds. Return the contents to the pot if needed and heat for a few minutes on medium-low heat. Season with salt and pepper to taste. Top with some fresh basil and grated cheese, if desired.

Blender mixing peppers, onions, wine, broth seasonings for homemade soup

Cream being blended into soup with an immersion blender for a delicious homemade soup.

Tips:

The wine can be omitted if necessary. Just add an extra splash of broth.
Make this vegetarian by substituting the chicken broth with vegetable broth.
Prefer more herbs? Replace the thyme with an Italian seasoning blend.

Simple Roasted Red Pepper Soup

Ready in under 30 minutes, this easy recipe uses jarred roasted red peppers for a rich taste without the fuss!

Beth

Prep Time 5

Cook Time 20

Total Time 25

Servings

Ingredients

1 tbsp olive oil
1 medium onion (diced)
1 tsp dried thyme
4 garlic cloves (minced)
1 16 oz jar roasted red peppers (drained and roughly chopped)
1/2 cup white wine
3 cups chicken broth
2 tbsp tomato paste
1 cup heavy cream
salt and pepper (to taste)

Optional:

fresh basil
Grated Parmesan or Romano cheese

Instructions

Heat olive oil over medium heat in a pot. Add onion and thyme. Sauté for 3-5 minutes or until onions are softened, but not browned. Stir in the minced garlic for 30 seconds, followed by the roasted red peppers. Continue cooking for a few minutes, stirring occasionally.
Pour in the wine and bring to a boil, then simmer until the liquid is reduced by half. Pour in the chicken stock and tomato paste. Give it a good stir and let simmer on medium-low heat for 10 minutes.
Remove the pot from the heat and use an immersion blender (or carefully pour hot contents into a traditional blender) and blend until thoroughly incorporated. Add the cream and blend for another few seconds. Return the contents to the pot if needed and heat for a few minutes on medium-low heat. Season with salt and pepper to taste. Top with some fresh basil and grated cheese, if desired.

Notes

Want to meal prep this recipe? Leave out the cream and freeze individual portions. Defrost in the refrigerator when ready to eat, then pour in the cream and heat.