Roasted Red Pepper Soup Recipe

This Roasted Red Pepper Soup is a vibrant and flavorful soup that’s perfect for any time of year. It’s made with roasted red peppers, fire-roasted tomatoes, and a medley of aromatic vegetables, all blended into a creamy and satisfying soup. It’s easy to make, ready in just 45 minutes, and perfect for a cozy weeknight dinner or a light lunch.

Why You’ll Love This Recipe

• Flavorful: The combination of roasted red peppers, fire-roasted tomatoes, and herbs creates a delicious depth of flavor.
• Creamy and satisfying: The soup has a naturally creamy texture without the need for heavy cream.
• Easy to make: This soup is simple to prepare and comes together in just 45 minutes.
• Versatile: You can enjoy it hot or cold, and it’s delicious with a variety of toppings.

this Recipe

Ingredients for Roasted Red Pepper Soup

This soup is made with fresh, wholesome ingredients that create a vibrant and flavorful dish. Here’s what you’ll need:

• Olive Oil: For sautéing the vegetables.
• Sweet Onion, Celery, Carrots: Aromatic vegetables that form the flavor base of the soup.
• Garlic: Adds a pungent flavor.
• Kosher Salt, Ground Black Pepper, Crushed Red Pepper Flakes (optional): Seasonings that enhance the overall taste.
• Dry White Cooking Wine (or Vegetable Broth): Used to deglaze the pan and add depth of flavor.
• Fresh Basil and Thyme: Herbs that add a fragrant and earthy note.
• Roasted Red Peppers: Use a jar of roasted red peppers for convenience.
• Fire-Roasted Diced Tomatoes: Adds a smoky sweetness and a touch of acidity.
• Low-Sodium Vegetable Broth: Forms the base of the flavorful broth.
• Tomato Paste: Adds richness and depth to the soup.
• Sour Cream: Adds a creamy texture and a tangy flavor.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

How to Make Roasted Red Pepper Soup

Step 1: Sauté the Vegetables

Heat the olive oil in a Dutch oven or large pot over medium heat. Add the diced onion, chopped celery, and chopped carrots. Sauté for 4-5 minutes, or until the vegetables are softened.

Step 2: Add the Seasonings and Herbs

Add the minced garlic, kosher salt, ground black pepper, and crushed red pepper flakes (if using). Cook for 2-3 minutes, then deglaze the pot with dry white cooking wine (or vegetable broth). Stir in the chopped basil and thyme.

Step 3: Simmer the Soup

Add the roasted red peppers, fire-roasted diced tomatoes, vegetable broth, and tomato paste to the pot. Bring the mixture to a boil, then reduce heat and simmer for 20-30 minutes, or until the vegetables are tender.

Step 4: Blend the Soup

Remove the pot from the heat. Use an immersion blender or a high-speed blender to blend the soup until smooth. Stir in the sour cream until combined.

Step 5: Serve and Enjoy!

Garnish with a dollop of sour cream and additional fresh basil, if desired. Serve hot and enjoy!

Tips for Making the Recipe

• Wine substitute: If you don’t have dry white wine, you can use vegetable broth to deglaze the pot.
• Spice level: Adjust the amount of crushed red pepper flakes to your liking.
• Garnish ideas: You can also garnish the soup with croutons, a drizzle of olive oil, or a sprinkle of Parmesan cheese.

How to Serve Roasted Red Pepper Soup

• Cozy meal: Enjoy this soup as a light and healthy lunch or dinner.
• Starter: Serve it as a starter for a more substantial meal.
• Cold soup: This soup can also be served chilled for a refreshing summer meal.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

Reheating

Reheat the soup gently on the stovetop or in the microwave until heated through.

FAQs

Can I use fresh red peppers instead of roasted red peppers?
Yes, you can use fresh red peppers. Simply roast them in the oven or over a gas flame until the skin is blackened and blistered. Then, peel the skin and chop the peppers before adding them to the soup.

Can I make this soup in a slow cooker?
Yes, you can! Simply sauté the vegetables on the stovetop, then transfer them to a slow cooker with the remaining ingredients. Cook on low for 6-8 hours, or until the vegetables are tender. Blend the soup before serving.

My soup is too thick, what should I do?
If your soup is too thick, you can thin it out with a bit more vegetable broth or water.

Can I make this soup vegan?
Yes, you can! Simply omit the sour cream or use a vegan sour cream alternative.

There you have it! A simple and delicious recipe for Roasted Red Pepper Soup. I hope you enjoy it!

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