Roasted Red Pepper Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
107 kcal
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Course
Main Course
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Cuisine
Italian
Roasted Red Pepper Soup
Description
Roasted Red Pepper Soup is made by roasting large red bell peppers along with whole garlic cloves until lightly charred, enhancing their natural sweetness and complexity. These roasted ingredients combine with sautéed yellow onion, jarred sun-dried tomatoes, and vegetable stock. After simmering briefly, the mixture is blended until completely smooth.
The resulting soup has a rich yet mild flavor with a creamy consistency. Adding lemon juice brightens the taste, balancing the sweetness and earthiness. A drizzle of crème fraîche and spoonful of homemade pesto on top introduces a subtle richness and herbal note, complementing the soup’s smoky character.
This soup serves well warm, accompanied by crusty bread for dipping. It can be prepared ahead and refrigerated, making it convenient for quick meals. The soup freezes well without the pesto and crème fraîche, preserving its flavor for months.
Spread peppers evenly during roasting to avoid steaming, ensuring proper charring. Use an immersion blender for ease, or a traditional blender if unavailable.
Ingredients
- 6 red bell pepper 1.6 lbs/750g (around 6 peppers, or pointed peppers
- 1 yellow onion
- 5 tomatoes jarred, sun dried
- 4 garlic peeled and whole, cloves
- 1 queeze lemon juice around 1/2 tbsp
- 2.5 cups vegetable stock (600ml)
- salt to season
- black pepper to season
- 1 tbsp olive oil
- 1-2 tbsp pesto homemade
- crème fraîche for topping
Instructions
- Pre-heat the oven to 200°C (400°F).
- Roughly chop the red peppers and place in a large baking tray with peeled whole garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper then roast in the oven until slightly charred (around 40 minutes).
- Finely chop a white (yellow) onion and saute in a large pot with a little olive oil until translucent and soft. Once soft, add the roasted peppers and garlic, sun dried tomatoes and vegetable stock.
- Simmer for 10 minutes then turn off the heat and blend until completely smooth using an immersion blender. Taste for seasoning, I only add pepper because there's enough saltiness from the stock and sun dried tomatoes and pre seasoned peppers.
- Add a small splash of freshly squeezed lemon juice, stir and serve with a drizzle of creme fraiche and homemade pesto. Grab a hunk of crusty bread and dive in.
Notes
- Use a large baking tray to spread the peppers evenly so they roast properly instead of stewing.
- An immersion blender works best for blending the soup, but a stand blender can be used carefully.
- Add red pepper flakes if you prefer a spicier version.
- Store the soup without pesto and crème fraîche in the fridge for 1-2 days or freeze up to 3 months.
- The soup's flavor improves if eaten the next day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Sodium | 614mg | 26% |
| Potassium | 493mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 6210IU | 124% |
| Vitamin C | 241.4mg | 268% |
| Calcium | 21mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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