Description
A rich, smoky, and creamy soup made with jarred roasted red peppers and canned tomatoes. It is a quick, weeknight-friendly comfort food that requires minimal prep and delivers restaurant-quality flavor.
Ingredients
- 2 jars (14 oz each) jarred roasted red peppers, drained
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 can (28 oz) crushed tomatoes
- 1 cup vegetable or chicken broth (low-sodium)
- ½ cup heavy cream
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh basil for garnish (optional)
- Crusty bread or grilled cheese for serving
Instructions
- Melt butter in a large pot over medium heat. Add diced onion and a pinch of salt; cook for 3-4 minutes until soft and translucent.
- Add minced garlic and red pepper flakes; cook for 1 minute until fragrant but not browned.
- Pour in crushed tomatoes, drained roasted red peppers, dried oregano, and broth. Stir to combine and scrape up any bits from the bottom of the pot.
- Bring to a gentle simmer, then reduce heat to low. Simmer uncovered for 15 minutes to allow flavors to meld.
- Remove pot from heat and let cool slightly. Use an immersion blender to blend the soup directly in the pot until completely smooth. Alternatively, blend in batches using a standard blender, venting the lid carefully.
- Stir in heavy cream. Season with salt and black pepper to taste.
- Ladle into bowls and garnish with fresh basil, a drizzle of olive oil, or extra cream. Serve immediately with crusty bread or grilled cheese.
Notes
[‘Use jarred peppers packed in water or brine, not oil, to control fat content.’, ‘Simmering for the full 15 minutes is crucial for flavor depth; do not rush this step.’, ‘If the soup is too thin, simmer longer or add tomato paste. If too thick, add more broth.’, ‘For make-ahead meals, prepare the base without cream and store in the fridge for up to 2 days. Add cream when reheating to prevent separation.’, ‘This soup freezes well without the cream. Add fresh cream after thawing and reheating.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 10
- Sodium: 450
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 18
- Fiber: 4
- Protein: 4
Keywords: roasted red pepper soup, tomato bisque, creamy soup, easy weeknight dinner, vegetarian soup, comfort food, jarred peppers recipe