Roasted Red Pepper Soup
User Reviews
5
Roasted Red Pepper Soup
Description
This Roasted Red Pepper Soup starts by roasting Romano peppers until their skins blacken. Once cooled and peeled, the peppers are combined with a soffritto of carrot, celery, and onion sautéed in olive oil, along with peeled potatoes for added thickness. The mixture simmers in broth to blend flavors and soften vegetables thoroughly.
After cooking, the soup is pureed until smooth, creating a thick, vibrant soup with a balanced sweetness and gentle earthy undertones from the root vegetables. The roasting contributes a subtle smoky depth without overpowering the natural red pepper flavor.
Served with a sprinkle of red pepper flakes or freshly crushed black pepper, a drizzle of olive oil and optional breadcrumbs, this soup can accompany meat, fish, eggs, cheeses, or salad dishes. It works well warm or chilled for different occasions and preferences.
The soup can be made ahead and stored refrigerated for up to three days or frozen for about a month. Fully thaw before reheating to preserve texture and flavor.
Ingredients
- 2 tablespoons olive oil
- 1 large carrot chopped small
- 1 talk celery chopped small
- 1 medium onion chopped small
- 4 Romano pepper washed and dried
- 3 medium potato peeled and chopped small
- 1 litre vegetable stock 1 quart, or chicken stock
- ½ teaspoon salt to taste
Garnish
- ¼ teaspoon red pepper flakes or freshly crushed black pepper
- olive oil for drizzling
- 3 tablespoons breadcrumbs optional
Instructions
Roast the peppers
- Preheat the oven to 200°C/180°C fan (400°F).
- Arrange 4 Romano peppers on a baking tray lined with parchment paper and roast for 15-20 minutes turning once till softened and the skin turns black, then leave to cool.
- Prepare the peppers by peeling off the skin, remove the stem and slice open to remove all the seeds. Set aside the prepared peppers and discard the skin, stem and seeds.
Make the soup
- In a medium saucepan make a soffitto by heating 2 tablespoons olive oil then add 1 large carrot sliced , 1 stalk celery and 1 medium onion. Sauté on medium heat stirring occasionally till softened.
- Add the peppers and 3 medium potatoes, then stir in 1 litre vegetable/chicken stock. Taste for seasoning and add ½ teaspoon salt if required. Cover and simmer on medium heat for 30 minutes, stirring occasionally.
- Remove from the heat and purée using a hand held blender. Garnish with ¼ teaspoon red pepper flakes, 3 tablespoons breadcrumbs and a drizzle of olive oil. Serve warm or at room temperature.
Notes
- Prepare the soup several hours in advance to allow flavors to develop.
- Serve the soup warm, chilled, or at room temperature depending on preference.
- Garnish with red pepper flakes, crushed black pepper, a drizzle of olive oil, and optional breadcrumbs.
- Store leftovers in the refrigerator up to 3 days or freeze for up to one month.
- Fully defrost frozen soup before reheating for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 373mg | 16% |
| Potassium | 390mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 6778IU | 136% |
| Vitamin C | 155mg | 172% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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