Roasted Red Pepper Soup

Name: Roasted Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 2 tablespoons olive oil; sea salt; 2 cups sweet yellow onion; 1 leek; 1 ½ tablespoon fresh garlic; 1 ½ tablespoons fresh thyme; 4 large roasted red bell peppers; 1 (10 oz) can tomato puree; 1 (15 oz) can cannellini beans; 4 cups vegetable broth; 2 teaspoons Aleppo pepper; 1 cup pesto

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Calories
473 kcal
Course
Main Course, Soup, Lunch, Dinner, Others
Cuisine
American, International

Roasted Red Pepper Soup

Tyler Rodriguez

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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.

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Ingredients

Servings

2 tablespoons olive oil
sea salt to taste
2 cups sweet yellow onion chopped
1 leek white and light green parts, chopped
1 ½ tablespoon fresh garlic chopped
1 ½ tablespoons fresh thyme
4 large roasted red bell peppers seeded
1 (10 oz) can tomato puree
1 (15 oz) can cannellini beans drained and rinsed
4 cups vegetable broth
2 teaspoons Aleppo pepper
1 cup pesto

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Instructions

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!

Notes

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.

Nutrition Information

Show Details

Calories 473kcal (24%) Carbohydrates 43g (14%) Protein 12g (24%) Fat 31g (48%) Saturated Fat 5g (25%) Cholesterol 5mg (2%) Sodium 2303mg (96%) Potassium 548mg (16%) Fiber 10g (40%) Sugar 12g (24%) Vitamin A 3096IU (62%) Vitamin C 36mg (40%) Calcium 240mg (24%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 473 kcal

% Daily Value*

Calories	473kcal	24%
Carbohydrates	43g	14%
Protein	12g	24%
Fat	31g	48%
Saturated Fat	5g	25%
Cholesterol	5mg	2%
Sodium	2303mg	96%
Potassium	548mg	12%
Fiber	10g	40%
Sugar	12g	24%
Vitamin A	3096IU	62%
Vitamin C	36mg	40%
Calcium	240mg	24%
Iron	6mg	33%