Creamy Fire-Roasted Red Pepper Soup Recipe
I’m convinced that fire-roasted red peppers are one of those magical ingredients that instantly make everything taste like you’ve been cooking for decades, even when you’re secretly panicking about whether you remembered to add salt. This creamy soup transforms a handful of simple pantry staples into something so rich and velvety, your guests will assume you spent hours perfecting some secret family recipe, when really you just need about thirty minutes and a willingness to trust the process.
Why You’ll Love this Creamy Fire-Roasted Red Pepper Soup
When comfort food meets sophisticated flavor, you get this gorgeous bowl of fire-roasted red pepper soup that’ll make your kitchen smell like a cozy Italian bistro. I’m talking about silky, restaurant-quality soup that takes maybe an hour to pull together.
What’s not to love? You’re getting tons of vegetables without feeling like you’re eating your vegetables. The Greek yogurt adds this dreamy creaminess without heavy cream guilt, and those fire-roasted peppers bring smoky depth that regular bell peppers just can’t match.
Plus, it freezes beautifully for those nights when cooking feels impossible.
What Ingredients are in Creamy Fire-Roasted Red Pepper Soup?
The beauty of this soup lies in its simplicity – you probably have most of these ingredients hanging around your kitchen already.
We’re talking basic aromatics, some pantry staples, and the star of the show: those gorgeous fire-roasted red peppers that do all the heavy lifting flavor-wise.
What I love about this ingredient list is how each component serves a purpose. Nothing’s here just for show, and honestly, that makes grocery shopping so much easier when you’re not hunting down weird specialty items that’ll sit in your pantry forever.
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 3 celery stalks, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 2 garlic cloves, chopped
- 2 tablespoons fresh basil leaves
- 1 tablespoon fresh thyme
- 2 (12 oz) jars roasted red peppers, drained (about 4 peppers)
- 1 (28 oz) can crushed tomatoes with juices
- 4 cups low sodium vegetable broth
- ¼ cup Greek yogurt
A Few Things Worth Mentioning
Those jarred roasted red peppers are your best friend here.
Sure, you could roast your own peppers, but why make life harder when the jarred ones taste amazing and save you about an hour of work. Just make sure to drain them well – nobody wants watery soup.
The Greek yogurt is what gives this soup its creamy texture without all the heaviness of cream. Go for plain, full-fat Greek yogurt if you can. The tanginess plays beautifully with the sweet, smoky peppers, and it won’t curdle when you stir it in.
Fresh herbs make a real difference here, but don’t stress if you only have dried on hand. Just use about half the amount since dried herbs pack more punch.
And that low-sodium broth gives you control over the salt level, which matters more than you’d think when you’re building flavors from the ground up.
How to Make this Creamy Fire-Roasted Red Pepper Soup
This soup comes together pretty smoothly once you get your mise en place sorted out. The whole process is basically building layers of flavor, then letting everything meld into something magical.
Start with the Foundation
Heat that 1 tablespoon of olive oil in a large pot over medium heat. Once it’s shimmering, toss in your chopped onion, 2 carrots, and 3 celery stalks. This holy trinity of vegetables needs about 5 minutes to get soft and translucent. You’re looking for that moment when the onions lose their raw bite and everything starts smelling like the beginning of something good.
Season this base with 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon crushed red pepper. Don’t skip the crushed red pepper – it’s not going to make your soup spicy, just adds this subtle warmth that plays perfectly with the sweet peppers later.
Layer in the Aromatics
Next comes the fun part. Add your 2 chopped garlic cloves, 2 tablespoons fresh basil, 1 tablespoon fresh thyme, and those 2 jars of drained roasted red peppers. Give everything a good stir and let it cook for just 1 to 2 minutes until you can smell the garlic getting fragrant.
This step is key because you’re waking up all those herbs and getting the garlic just cooked enough to mellow out. Those roasted peppers will start releasing their smoky sweetness as they warm through. It’s honestly one of the best smells that’ll ever come out of your kitchen.
Build the Soup Base
Time to add the liquid components. Pour in that 28-ounce can of crushed tomatoes with all their juices and 4 cups of low-sodium vegetable broth. The tomatoes add this beautiful acidity that balances all the sweetness from the peppers, while the broth gives you that soup consistency you’re after.
Bring this whole situation to a boil, then dial it back to a gentle simmer. Let it bubble away for 30 minutes, stirring occasionally. This is when all those individual flavors start becoming one cohesive, deeply satisfying soup. The vegetables get tender, the flavors concentrate, and your kitchen starts smelling like a fancy restaurant.
Make it Creamy and Smooth
Here’s where an immersion blender becomes your best friend. Stick it right into the pot and pulse until you get that perfectly smooth, velvety texture. No chunky bits, no lumps, just pure silky soup goodness.
If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches, but honestly, those stick blenders make this step so much easier.
The Final Touch
Once your soup is smooth as silk, stir in that ¼ cup of Greek yogurt. This is what transforms your soup from good to absolutely luxurious. The yogurt adds this subtle tang and creamy richness without making things heavy like actual cream would.
Make sure your soup isn’t at a rolling boil when you add the yogurt, or it might curdle on you. Give it a taste, adjust your seasoning if needed, and serve it up with a garnish of fresh basil if you’re feeling fancy. The whole thing takes maybe 45 minutes from start to finish, and most of that’s just letting it simmer while you do other things.
Creamy Fire-Roasted Red Pepper Soup Substitutions and Variations
Because kitchens rarely cooperate with our best-laid plans, you’ll probably need to swap something out at some point. I get it, trust me.
No Greek yogurt? Heavy cream works beautifully, or try coconut milk for dairy-free richness.
Fresh herbs giving you attitude? Dried versions work fine, just use half the amount.
Want more heat? Double that crushed red pepper or add a diced jalapeño.
Craving smokiness? Toss in a chipotle pepper.
No vegetable broth? Chicken broth’s perfectly fine.
Can’t find jarred roasted peppers? Char fresh ones yourself, though honestly, that’s weekend-project territory.
What to Serve with Creamy Fire-Roasted Red Pepper Soup
Perfect soup deserves perfect company, and I’m not talking about dinner guests who overstay their welcome.
I’m talking about crusty sourdough bread, obviously. Nothing beats dipping warm, buttery slices into that velvety red pepper goodness.
A grilled cheese sandwich transforms this into the ultimate comfort meal. Go classic with sharp cheddar, or get fancy with brie and caramelized onions.
For lighter options, I love a simple arugula salad with lemon vinaigrette. The peppery greens balance the soup’s sweetness perfectly.
Crackers work too, especially those fancy ones that make you feel sophisticated while slurping soup.
Final Thoughts
When you’ve got a recipe that transforms simple jarred peppers into liquid velvet, you know you’ve struck kitchen gold.
This soup delivers restaurant-quality comfort without the fuss, the price tag, or the need to change out of your pajamas.
I’m convinced this recipe will become your go-to when you want something impressive but approachable.
The creamy texture, smoky depth, and gentle heat create the perfect balance that’ll have everyone asking for seconds.
Fire-Roasted Red Pepper Soup
Ingredients
- 1 tbsp olive oil
- 1 large onion chopped
- 2 carrots chopped
- 3 celery stalks chopped
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp crushed red pepper
- 2 garlic cloves chopped
- 2 tbsp fresh basil leaves
- 1 tbsp fresh thyme
- 2 12 oz jars roasted red peppers, drained (about 4 peppers)
- 1 28 oz can crushed tomatoes with juices
- 4 cups low sodium vegetable broth
- ¼ cup Greek yogurt
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until soft, about 5 minutes. Season with salt, black pepper, and crushed red pepper.
- Add garlic, basil, thyme, and roasted red peppers; cook 1-2 minutes until fragrant.
- Stir in crushed tomatoes and vegetable broth; bring to boil, then reduce heat and simmer 30 minutes.
- Using an immersion blender, puree soup until completely smooth.
- Stir in Greek yogurt and serve immediately, garnished with fresh basil leaves.
Notes
Nutrition
Frequently Asked Questions
Can I Freeze This Soup for Later?
I’d recommend freezing this soup without the Greek yogurt since dairy can separate when frozen. You can add the yogurt after reheating. It’ll keep well for up to three months.
How Long Does the Soup Stay Fresh in the Refrigerator?
I’d store this soup in the refrigerator for up to four days in an airtight container. I recommend letting it cool completely before refrigerating and reheating gently on the stovetop when you’re ready to serve.
Can I Make This Soup in a Slow Cooker Instead?
Yes, you can make this in a slow cooker. I’d sauté the vegetables first, then transfer everything except yogurt to the slow cooker. Cook on low for 6-8 hours, blend, then stir in yogurt.
What’s the Difference Between Regular and Fire-Roasted Red Peppers?
Fire-roasted red peppers have a smokier, more complex flavor than regular roasted peppers. I’d say they’re charred over an open flame, giving them deeper taste that’ll make your soup richer and more interesting.
Can I Skip Blending and Leave the Soup Chunky?
Yes, you can skip blending! I’d recommend chopping the vegetables smaller initially so they cook more evenly. The chunky texture will give you a rustic, hearty soup with more varied textures.