Name: Roasted Red Pepper Soup for the Table
Yield: 6

Roasted Red Pepper Soup is creamy and packed with flavor from tomatoes and roasted red peppers. The secret ingredient? A spoonful of basil pesto!

author’s note

Five-Star Flavor, Minimal Effort!

I first tried roasted red pepper soup at a small local café and instantly loved it. The combination of sweet roasted peppers with tomatoes was so amazing, and I knew I wanted to try it at home.

When I started testing, I found that using jarred roasted peppers made things so much easier without losing flavor. Cooking the veggies until the edges turn golden and then blending everything together gave the soup that same rich, smooth texture I remembered. The swirl of basil pesto at the end is a reliable part. It adds a fresh, herby flavor that makes the whole bowl pop.

Now it’s become a go-to recipe in my kitchen. I make it for quick weeknight dinners with grilled cheese, and it’s also one of those soups You can serve when friends come over.

Ingredients

Ingredient	Swaps or Tips
Roasted Red Peppers	Use jarred peppers (drained well) for ease, or roast fresh peppers at 450°F until charred, peel off skins.
Canned Tomatoes	San Marzano are best. Crushed or whole (then blend). Fire-roasted gives extra smoky flavor.
Onion & Carrots	Don’t skip sautéing, this step adds lots of flavor!
Tomato Paste	Cook it until dark red for a richer taste.
Heavy Cream	For lighter option, try half-and-half, coconut milk, or cashew cream.
Basil Pesto	Stir into bowls individually; from-scratch or store-bought both work.

Veggies being sauteed, then garlic, peppers, tomatoes, and broth being added to the pot for Roasted Red Pepper Soup

How To Make Roasted Red Pepper Soup

Sauté veggies: Cook until the edges turn golden and tender. This is the flavor base for the soup!
Simmer and blend: Add tomatoes, peppers, and broth; simmer and blend with a stick or traditional blender.
Finish with cream: Stir through and season.
Serve warm: Stir a spoonful of pesto into each bowl and mix through. Enjoy!