Creamy Roasted Red Pepper Soup with Garlic and Basil

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This creamy roasted red pepper soup is rich, savory, and slightly spicy — the perfect cozy bowl for any season. It’s simple to make, plant-based, and full of fresh flavor from peppers, tomatoes, herbs, and a touch of coconut milk for creaminess.

Why You’ll Love This Roasted Red Pepper Soup

• Vegan and dairy-free: Made without animal products, this soup is fully plant-based.
• Gluten-free: No wheat or gluten ingredients are used.
• Meal prep friendly: Keeps well in the refrigerator for up to five days and freezes easily.

Ingredient Notes

Roasted red peppers: Using jarred roasted red peppers makes this recipe quicker and easier. If you prefer, roast fresh red bell peppers for a brighter, charred flavor.

Onion: A sweet or yellow onion works well here; it provides a mellow base that complements the peppers and tomatoes.

Tomatoes: Roma tomatoes were used in the original version, but any ripe fresh tomatoes will work.

Herbs and spices: Herbes de Provence adds a fragrant, savory note. Italian seasoning can be substituted if needed. Adjust crushed red pepper flakes to control the heat.

Coconut milk: Full-fat canned coconut milk gives the best creaminess and mouthfeel; use light coconut milk if you prefer fewer calories, but the texture will be lighter.

See the recipe card below for the full ingredient list and quantities.

Top Tip: This soup develops more depth of flavor after resting overnight, so it often tastes best the next day.

Step-by-Step Process

Preparing this soup is straightforward and requires only one pot.

1. Heat 1 tablespoon of olive oil in a large pot over medium-low heat. Add the diced onion and chopped garlic and sauté for about 5 minutes, stirring frequently, until the onion is softened.
2. Add the roasted red peppers, diced tomatoes, Herbes de Provence (or Italian seasoning), crushed red pepper flakes, salt, and pepper. Sauté another 5 minutes, stirring so the flavors meld.
3. Pour in 3 cups of vegetable broth, increase the heat to medium, cover the pot, and simmer for about 30 minutes to allow the flavors to deepen.
4. Remove the pot from heat and stir in 1/4 cup coconut milk. Let the soup cool slightly, then blend until smooth with an immersion blender. If you don’t have an immersion blender, let the soup cool completely and blend in batches in a countertop blender, venting the lid slightly to release steam.
5. Return to the stove to reheat gently before serving.

Recipe Variations and Texture Tips

• Adjust the heat: Omit crushed red pepper for a milder soup, or increase to 1/2–1 teaspoon for more spice.
• More tomato flavor: Double the tomatoes in the recipe for a stronger tomato presence.
• Thicker soup: Reduce the broth to 2 cups for a denser, creamier consistency.
• Thinner soup: Add an extra cup of broth to make the soup more brothy.

Serving Recommendations

This soup pairs beautifully with crusty bread for dipping. For extra flavor and texture, top bowls with:

• Homemade croutons
• Fresh basil leaves
• A drizzle of coconut milk
• Crushed red pepper flakes

Serve in a bowl or even in a mug for a cozy, portable option.

Storage Instructions

Refrigerator: Store cooled soup in a sealed container in the fridge for up to five days.

Freezer: Freeze in airtight containers for up to three months. An easy option is to portion soup into one-cup freezer-safe trays or containers, then transfer the frozen portions to a bag for quick reheating.

Storage Tip: Always allow hot food to cool before sealing and refrigerating or freezing to protect your containers and maintain food safety.

If you enjoyed this recipe, try other comforting soups like butternut squash apple soup, spinach white bean soup, vegetable orzo soup, or vegan potato leek soup.