Description
This Roasted Red Pepper Soup is a creamy and flavorful soup that’s perfect for a cozy meal. It’s made with roasted red peppers, fire-roasted tomatoes, and a touch of cream for a rich and satisfying flavor.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 3 stalks celery, finely chopped
- 2 carrots, peeled and chopped
- 1 tablespoon minced garlic (about 3 cloves)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons dry white cooking wine (or use vegetable broth)
- 2 tablespoons fresh basil, chopped (plus more for garnish)
- 1 teaspoon dried thyme
- 1 (16-ounce) jar of roasted red peppers, drained
- 1 (14-ounce) can fire-roasted diced tomatoes
- 3 cups low-sodium vegetable broth
- 2 tablespoons tomato paste
- 1/4 cup sour cream
Instructions
- Sauté Vegetables: Heat olive oil over medium heat in a Dutch oven or large pot. Add diced sweet onion, chopped celery, chopped carrots, and sauté for 4-5 minutes.
- Add Spices and Deglaze: Add minced garlic, kosher salt, ground black pepper, and crushed red pepper flakes (if using). Cook for 2-3 minutes, then deglaze with dry white cooking wine or vegetable broth. Then, add the chopped basil and thyme.
- Simmer: Add the jar of roasted red peppers, can of fire-roasted diced tomatoes, low-sodium vegetable broth, and tomato paste. Bring to a boil, then reduce heat and simmer for 20-30 minutes or until the vegetables are tender.
- Blend: Remove the pot from the heat. Use an immersion blender or high-speed blender to blend the ingredients until smooth. Add sour cream and blend until creamy.
- Serve: Garnish with sour cream and additional fresh basil (optional). Serve and enjoy!
Notes
- Wine: You can substitute the dry white wine with vegetable broth to deglaze.
- Spice Level: Adjust the amount of red pepper flakes to your preferred level of spiciness.
- Garnish: For an extra touch, garnish with a drizzle of olive oil or balsamic glaze.
- Storage: Store the soup in an airtight container in the fridge for 3-4 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 200kcal
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
