5.0 from 12 votes
Roasted Red Pepper Soup
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.
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
Ingredients
- 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
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!
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.