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Easy Crimson Pepper Soup Recipe

A vibrant, creamy, and comforting soup made with roasted red peppers, tomatoes, and aromatic herbs. This easy crimson pepper soup is perfect for a quick weeknight dinner or a cozy appetizer. Ready in under 40 minutes!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups roasted red peppers (jarred or fresh) drained and chopped
  • 1 can diced tomatoes 14.5 oz can, with juices
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 cups vegetable broth
  • 0.5 cup heavy cream or coconut cream for dairy-free
  • 1 tablespoon olive oil
  • 1 teaspoon dried basil
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon red pepper flakes optional, for heat
  • 0.5 teaspoon salt or to taste
  • 0.25 teaspoon black pepper freshly ground

Method
 

Steps
  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 4-5 minutes until softened and translucent.
  2. Add minced garlic and cook for another 1 minute, stirring constantly to prevent burning.
  3. Stir in roasted red peppers, diced tomatoes (with juices), vegetable broth, dried basil, oregano, red pepper flakes (if using), salt, and black pepper. Bring to a gentle boil.
  4. Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
  5. Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender and blend in batches.
  6. Return soup to the pot (if using a blender) and stir in heavy cream. Heat gently over low heat for 2-3 minutes, but do not boil.
  7. Taste and adjust seasoning if needed. Serve warm, garnished with a drizzle of cream, fresh herbs, or crusty bread on the side.

Notes

For a vegan version, substitute heavy cream with full-fat coconut milk or cashew cream. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove. Freezes well for up to 2 months.