Rich, creamy, and full of flavor, this Roasted Red Pepper Soup comes together quickly for a dish that delights featuring leeks, fresh thyme, and a hearty dose of pesto on top for a savory meal is naturally vegetarian and 100% wholesome. Serve alongside a simple salad and some crusty bread for a dinner worth slowing down for.
Course Dinner, Lunch, Main, Main Course, Meal Prep, Soup
Add the olive oil to a large pot over medium heat. Once hot, add the onion, sprinkle with sea salt, and cook until softened, about 5 minutes. Add the leeks, garlic, and thyme and continue to cook for 5 more minutes.
Add the roasted red bell peppers, tomato puree, broth, and aleppo pepper. Season once more with sea salt and stir well to combine. Bring mixture to a simmer and let cook for a minimum of 15 minutes.
Transfer mixture to a high-powered blender and puree until smooth. Return the soup to the pot and keep warm on the lowest heat until ready to eat. Serve with a hearty spoonful of fresh pesto and enjoy!
you can use fresh roasted or jarred roasted red peppers. For easier prep: use jarred. For cost efficiency: use fresh.
if roasting peppers yourself, you can do it via the oven or over an open flame.
since this soup is blended, you don't have to spend a lot of time dicing ingredients to perfection. Just chop and go.
if you can't find any leeks, you can use green onions, more sweet yellow onion, or for a fun twist, use fennel.
I use aleppo pepper for a hearty kick of flavor and spice, but you can substitute with red pepper flakes.
be sure to use tomato puree and not tomato sauce. Tomato sauce contains extra seasonings whereas puree does not.
you can use an immersion blender or high-powered blender to blend the soup.