Roasted Red Pepper Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
473 kcal
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Course
Main Course, Soup, Lunch, Dinner, Others
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Cuisine
American, International
Roasted Red Pepper Soup
Description
This Roasted Red Pepper Soup starts by gently cooking chopped onions with sea salt until softened, then adding leeks, garlic, and fresh thyme to build aromatic depth. Roasted red bell peppers, either fresh-roasted or jarred, are incorporated along with tomato puree, cannellini beans, vegetable broth, and Aleppo pepper to add mild heat. The combination simmers to meld flavors.
The soup is then pureed until silky smooth, resulting in a creamy, vibrant red soup with sweet roasted pepper notes balanced by the earthiness of beans and herbs. A dollop of pesto added before serving adds a fresh herbal and nutty dimension to the rich soup.
It can be served as a starter or main course and pairs well with rustic bread. Alternatives for ingredients include using green onions or fennel in place of leeks and substituting red pepper flakes for Aleppo pepper. Using tomato puree ensures a smooth base without extra seasonings that tomato sauce might add.
Blending tools can include immersion blenders or high-speed blenders depending on preference. The recipe accommodates fresh or jarred roasted peppers, which can be prepared in the oven or over an open flame.
Ingredients
- 2 tablespoons olive oil
- salt to taste, sea salt
- 2 cups onion chopped, sweet yellow
- 1 leek white and light green parts, chopped
- 1 ½ tablespoon garlic chopped, fresh
- 1 ½ tablespoons thyme fresh
- 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!
Notes
- Either fresh-roasted or jarred red peppers can be used; jarred peppers simplify prep, while fresh roasting is cost-effective.
- Peppers can be roasted in the oven or over an open flame to develop flavor.
- Since the soup is pureed, precise dicing is unnecessary; rough chopping is sufficient.
- Leeks can be substituted with green onions, additional yellow onion, or fennel for variation.
- Aleppo pepper provides mild heat and flavor; red pepper flakes can be used as a substitute.
- Use tomato puree instead of tomato sauce to avoid unwanted additional seasonings.
- Blend the soup with an immersion blender or a standard high-powered blender for smoothness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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