There’s something about a bowl of soup that feels like comfort in its purest form. This Creamy Roasted Red Pepper Soup is one of those recipes that tastes like you spent hours in the kitchen, yet comes together surprisingly easily. Sweet roasted red peppers, tender vegetables, rich broth, and a touch of cream blend together into a velvety soup that’s both elegant enough for guests and simple enough for a weeknight dinner.

One of my favorite things about this recipe is its versatility. I typically make it in my Vitamix using the soup setting, which creates an incredibly smooth, restaurant-quality texture while heating the soup at the same time. But if you don’t have a high-powered blender, don’t worry—I’ve included stovetop instructions as well. Either way, you’ll end up with a rich, comforting bowl of soup that pairs beautifully with a crusty loaf of bread or a simple green salad.

WHAT YOU’LL NEED

• ROASTED RED PEPPERS: I typically use good-quality jarred roasted red peppers because they save time without sacrificing flavor. They deliver the same sweet, smoky taste that gives this soup its signature richness and vibrant color. If you’re feeling adventurous, you can certainly roast your own peppers, but on a busy weeknight, I’m reaching for the jar every time.
• CARROTS: Carrots add a touch of natural sweetness and help create the silky texture of the finished soup. They balance the acidity of the peppers without making the soup taste overly sweet.
• VIDALIA (SWEET) ONION: I always use a Vidalia or other sweet onion in this soup. As it cooks down, it develops a natural sweetness that complements the roasted red peppers beautifully and helps create a smooth, balanced flavor. Sweet onions are milder than yellow onions, making them perfect for a soup where the vegetables are truly the star of the show.
• GARLIC: A few cloves of garlic add warmth and complexity without overpowering the roasted peppers. It’s one of those ingredients that quietly makes everything taste better.
• CHICKEN BROTH: Bone broth provides a rich, flavorful base while adding body to the soup. I love using bone broth because it creates a heartier, more satisfying soup than traditional stock. Vegetable broth can be substituted to keep the recipe vegetarian.
• SALT, PEPPER & BASIL:  This soup doesn’t need a long list of spices. Kosher salt and black pepper enhance the natural sweetness of the vegetables, while dried basil adds a subtle herbaceous flavor that pairs beautifully with the roasted red peppers. Sometimes the simplest seasonings are all you need when you’re working with great ingredients.
• CHIVES (for garnish): A sprinkle of fresh chives adds a pop of color and a mild onion flavor that brightens each bowl right before serving.

Jump to printable recipe for precise measurements

STEP-BY-STEP INSTRUCTIONS

Step 1: Drain the roasted red peppers and spread them out on a paper towel-lined plate. Allow them to sit for a few minutes so the excess liquid can drain away. This simple step helps concentrate the flavor of the peppers and prevents the soup from becoming watery, resulting in a richer, more velvety texture.

Step 2: Heat the olive oil in a large skillet over medium heat. Add the diced carrots and sweet onion and cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for another minute until fragrant. Season with the kosher salt, black pepper, and dried basil, stirring to coat the vegetables and allow the flavors to bloom.

Sept 3: Transfer the sautéed vegetables to your Vitamix container. Add the roasted red peppers, chicken bone broth, and heavy cream.

Step 4: Secure the lid and select the Soup setting on your Vitamix. Allow the blender to run through the entire cycle. The high-speed blades will not only create an incredibly smooth, velvety texture but will also heat the soup at the same time, leaving you with a hot bowl of soup ready to serve.

Step 5: Once the soup cycle is complete, carefully pour the hot soup directly from the Vitamix into serving bowls. One of my favorite things about making soup this way is how effortless it is—from blending to serving, everything happens in a single container, making cleanup just as easy as the recipe itself.

Step 6: Finish each bowl with a drizzle of extra virgin olive oil, a few cracks of freshly ground black pepper, and a sprinkle of fresh chives. These simple finishing touches add color, flavor, and just the right amount of elegance to an already beautiful bowl of soup.

SERVING SUGGESTION

This soup is delicious served with a warm, crusty baguette, but my favorite pairing is a classic grilled cheese sandwich for the ultimate comfort meal. For a lighter option, serve it alongside a simple green salad dressed with a lemon vinaigrette. Whether enjoyed as a starter or the main event, this soup is cozy, satisfying, and perfect for everything from a casual lunch to a relaxed dinner with friends.

WINE PAIRING

A glass of Chardonnay is my go-to with this soup. The creamy texture of the wine complements the velvety soup beautifully, while its fruit-forward notes pair perfectly with the natural sweetness of the roasted red peppers. It’s a simple pairing that feels just a little bit special.