Creamy Roasted Red Pepper Soup for Easy Weeknight Dinners

Name: Quick Creamy Roasted Red Pepper Soup (25 Minutes)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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; 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; 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

By:

Camille Hayes

Published:

October 29, 2026

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The Simplest Weeknight Version of a Classic, Cozy Soup

In about 25 minutes of cooking, you can turn a jar of roasted peppers and a can of crushed tomatoes into a smooth, sweet bowl that is made for dunking a melty grilled cheese.

This creamy roasted red pepper soup is built for a low energy weeknight, when you want real comfort without a long list of steps or a sink full of pans.

It is a homemade take on the store bought roasted red pepper soup that many readers know as an inexpensive staple. The homemade version keeps that same easy appeal, but it tastes fresher because it starts with aromatics and herbs cooked right in the pot.

Onion, carrot, and garlic build the base. Fresh basil and thyme bring a bright, garden flavor that a carton simply cannot match.

The main shortcuts are already in your pantry. Canned crushed tomatoes and jarred roasted red peppers do the heavy lifting, so there is no roasting, peeling, or seeding to slow you down. The peppers bring gentle sweetness and a soft smoky note. The tomatoes add body and a little tang, which keeps the soup rich rather than flat.

Creamy Roasted Red Pepper Soup, The Simplest Weeknight Version of a Classic, Cozy Soup

A generous finish of cream, milk, or plant milk gives the soup its silky texture. Stir it in at the end and warm it gently, and the whole pot turns smooth and cozy.

The recipe serves 4 to 6 people, with 15 minutes of prep and 25 minutes of cooking, so it works for a family dinner or for a few planned leftovers.

New to this style of soup? Think of it as a close cousin of tomato soup, only sweeter and a touch smoky from the peppers.

If you enjoy tomato based bowls, a Roasted tomato basil soup uses a similar pantry friendly idea in a different direction. This version is adapted from the playswellwithbutter.com, with the focus kept on simple steps and clear timing.

Pantry staples, fresh herbs, and one pot are all you need for a smooth, sweet, and creamy bowl on a busy night.

Jump To

1. The Simplest Weeknight Version of a Classic, Cozy Soup
2. Vegan Roasted Red Pepper Soup
3. Weeknight Soup Essentials
4. All the Recipes You Need for Soup Season!
5. How to Make EASY Roasted Red Pepper and Tomato Soup
6. Serving Suggestions
7. Make Ahead and Storage Tips
8. FAQs
9. Quick Creamy Roasted Red Pepper Soup (25 Minutes)

Vegan Roasted Red Pepper Soup

This soup is naturally vegetarian, and it is easy to make it vegan and dairy free too. Simply choose an unsweetened plant milk instead of heavy cream or dairy milk when you finish the pot. The rest of the base, from the olive oil and vegetables to the tomatoes, peppers, herbs, and vegetable stock, stays exactly the same.

Unsweetened oat milk and almond milk are the best first choices. Their flavor is mild, so the soup stays creamy without covering up the sweet pepper taste. Coconut milk also works, but it may leave a slight coconut note in the bowl.

For another plant based take, see this easy creamy roasted red pepper soup recipe and compare the finish you prefer.

Weeknight Soup Essentials

You only need three key tools for this recipe:

Staub 5.5 Qt Cocotte
Chef knife
Immersion Blender

Creamy Roasted Red Pepper Soup, Weeknight Soup Essentials

All the Recipes You Need for Soup Season!

When soup season is in full swing, a collection of 14 warm and cozy recipes, plus bonus soup sides, gives you plenty of options. A good place to start is this Roasted garlic tomato soup for another comforting bowl.

How to Make EASY Roasted Red Pepper and Tomato Soup

This is mostly a one pot method, apart from a little quick chopping at the start. Jarred peppers are preferred here for ease, rather than roasting peppers under the broiler or on the grill. DeLallo roasted red peppers are a favorite choice for their smoky sweet flavor, and they keep this jarred roasted red pepper soup truly weeknight friendly.

The recipe serves 4 to 6. Prep takes 15 minutes and cooking takes 25 minutes. Most of the flavor comes from a simple order: soften the aromatics, brown the tomato paste, simmer briefly, blend until smooth, then add the creamy finish over gentle heat.

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
1 teaspoon crushed red pepper flakes, optional
1 cup fresh basil leaves and tender stems
1 teaspoon fresh thyme leaves, or a generous pinch of dried thyme
One 14 ounce jar roasted red peppers, drained
One 14 ounce can crushed tomatoes
2 cups vegetable stock or broth
1/2 cup dry, unoaked white wine, optional
2 cups heavy cream, milk, or unsweetened plant milk of choice, such as almond or oat milk
Kosher salt and ground black pepper, to season

Creamy Roasted Red Pepper Soup, How to Make EASY Roasted Red Pepper and Tomato Soup

Method

Add the olive oil to a large, heavy bottomed pot or Dutch oven of at least 4 quart capacity over medium heat. When 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, for 5 to 6 minutes, until slightly softened. Stir in the garlic, tomato paste, and crushed red pepper if using. Cook 1 to 2 minutes longer, until the tomato paste browns and the garlic is fragrant.
Add the basil, thyme, roasted red peppers, crushed tomatoes, vegetable broth, and wine if using. Stir to combine. Bring to a boil, then reduce the heat to low for a gentle and steady simmer. Simmer for 15 minutes, until the vegetables are completely tender.
Blend with an immersion blender until smooth and creamy, or to your desired consistency. Or transfer carefully to a stand blender in batches, never filling the jar more than two thirds full. Remove the cap from the center of the lid, cover the hole with a thick kitchen towel, and hold it securely as you blend. Return the soup to the pot.
Pour in the cream, milk, or plant milk. Cook over medium low heat, stirring occasionally, until warmed through. Taste and season with more salt and ground black pepper as desired.
Serve at once, ladled into bowls and topped as you like. A piece of crusty bread never hurts.

Why does the first step matter so much? Softening and browning the aromatics builds the flavor base for the whole pot. Cooking the tomato paste until it darkens deepens its flavor, so the finished soup tastes rounded instead of sharp. It only takes a minute or two, but it makes a clear difference.

The optional splash of dry white wine adds brightness that sits well with the sweet tomatoes and peppers. If you skip it, the soup is still complete. Just keep the simmer gentle and steady, and let the vegetables become fully tender before blending.

Tender vegetables blend smoother, which is the simple secret to a silky bowl. For more blending guidance, this smooth roasted red pepper soup recipe follows a similar approach.

Take care with the creamy finish. Do not cook dairy for too long or it may curdle, and do not let the soup boil after the cream goes in. Plant milk gives you a little more wiggle room, but the soup still comes together quickly and should not be overcooked. Warm it through, taste it, and serve it.

Serving Suggestions

Ladle the soup into individual bowls and finish each one with freshly cracked black pepper, red pepper flakes, and additional chopped basil. Add a drizzle of extra virgin olive oil for a rich final touch. Keep the toppings light so the sweet pepper flavor stays in front, rather than masking it with too many heavy additions.

The classic pairing is a melty grilled cheese sandwich for dunking, and a Gooey Garlic Herb Mozzarella Grilled Cheese is a favorite match for this soup. That roasted red pepper soup with grilled cheese combination gives you creamy, crunchy, and melty in every bite.

Crusty bread is another simple and reliable choice, and easy 10 minute garlic bread works well when you want something warm and crisp on the side.

Want a few more ways to serve it? Try one of these ideas:

Mozzarella crostini for a crisp, cheesy topper
Garlicky croutons for crunch in the bowl
Shredded chicken stirred in for a heartier meal
A simple bistro inspired side salad for freshness
Crusty bread or garlic bread for dunking

For mozzarella crostini, brush thick bread slices lightly with olive oil. Toast for about 5 minutes, then flip the slices, add fresh mozzarella, and toast for another 5 minutes. The bread stays crisp at the edges while the cheese turns soft and melty on top. Float one crostini on each bowl or serve them alongside for dunking.

For garlicky croutons, toss cubed bread with olive oil, salt, and garlic powder. Spread the cubes on a baking sheet and toast until crisp and golden brown. A handful scattered over the top adds the crunch that a smooth soup needs, and it is a smart way to use bread you already have.

Stirring in shredded chicken is a satisfying way to use meal prep or rotisserie leftovers. It turns a light bowl into a fuller dinner without changing the base recipe. If you prefer to keep the meal vegetarian, the salad, crostini, croutons, and grilled cheese options all keep the table feeling complete and cozy.

Make Ahead and Storage Tips

This soup works very well made ahead, because its flavor only gets better as it sits. Make a big pot on Sunday or Monday and you will have easy meals ready throughout the week. It also freezes beautifully, so a double batch is a practical plan for busy days.

Store cooled soup in an airtight container in the refrigerator for up to 5 days. Reheat it on the stovetop or in the microwave until warmed through, stirring so it heats evenly and stays smooth. Keep the heat gentle as it warms, especially if you finished the soup with dairy.

Creamy Roasted Red Pepper Soup, Make Ahead and Storage Tips

To freeze, place cooled soup in an airtight freezer container and freeze for up to 3 months. Thaw it in the refrigerator overnight, then reheat it in the same gentle way.

Most of the active prep is dicing the onion and carrots, and that chopping can be done in advance in about 10 minutes. Store the diced vegetables in an airtight container in the refrigerator for up to 5 days. Check the Recipe Notes for more guidance on freezing and reheating.

FAQs

Can you make creamy roasted red pepper soup with jarred peppers?

Yes, this recipe uses one 14-ounce jar of roasted red peppers, drained, so you do not need to roast peppers first. Jarred peppers add a smoky sweet flavor and keep prep to 15 minutes and cooking to 25 minutes. If you prefer fresh peppers, roast them under the broiler or on the grill until blackened in spots, then cover them to steam so the skins loosen before removing the stems and seeds.

How do you make roasted red pepper soup vegan and dairy-free?

Use vegetable stock and replace the dairy with 2 cups of unsweetened plant milk, such as oat or almond milk, to keep the soup vegan and dairy-free. Oat milk tends to stay neutral and creamy, while almond milk is lighter and coconut milk adds a distinct coconut note. Stir the plant milk in after blending and warm the soup over medium-low heat only until warmed through, then season with salt and black pepper to taste.

How do you blend roasted red pepper soup until smooth without curdling the cream?

Blend the soup after simmering for 15 minutes, using an immersion blender in the pot or careful batches in a stand blender. For a stand blender, fill the jar no more than two thirds full, vent the lid, and cover the opening with a thick towel. Return the soup to the pot, stir in the cream or plant milk, and heat over medium-low heat only until warmed through without boiling, since boiling after dairy is added can cause curdling.

How long does creamy roasted red pepper soup last in the fridge and can you freeze it?

Cooled soup keeps in an airtight container in the refrigerator for up to 5 days and can be reheated on the stovetop or in the microwave until warmed through. It can also be frozen in an airtight freezer container for up to 3 months. Thaw it in the refrigerator overnight, then reheat it gently with stirring, and leave room for expansion when freezing.