Roasted Red Pepper Soup
User Reviews
5
Roasted Red Pepper Soup
Description
Roasted Red Pepper Soup starts by slowly caramelizing diced onion and carrot in butter to develop natural sweetness, balancing the acidity of tomatoes and red peppers. Garlic, tomato paste, brown sugar, soy sauce, hot sauce, and spices are then added to build complex flavor layers. The addition of white wine reduces for a slight acidity.
The soup base combines roasted red peppers and crushed tomatoes, puréed to a smooth texture before simmering uncovered to thicken. Optional heavy cream and grated Parmesan can be stirred in for richness and silkiness. It offers a well-rounded taste with subtle heat and herbaceous notes from oregano and basil.
This versatile soup pairs well with garlic bread, croutons, or savory biscuits for a satisfying meal. It stores well refrigerated for up to three days or frozen for longer storage, reheating gently to preserve texture and flavor.
Ingredients
- 2 tablespoons butter
- 1/3 cup carrot diced
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- ½ cup white wine see notes, dry
- 20 oz. red bell pepper drained. (Two 10 oz. jars, roasted
- 28 oz. crushed tomatoes
- 5 cups chicken broth
- ½ cup heavy cream optional
- ¼ cup Parmesan Cheese grated. (Optional)
Seasonings
- 1 teaspoon parsley
- 1 teaspoon mustard powder
- ¾ teaspoon oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- 1 pinch red pepper flakes
Serving Options
- Parmesan Cheese shavings (parmesan), freshly cracked (black pepper
- croutons
- black pepper
Instructions
- Melt the butter in a large pot over medium heat. Add the onions and carrots and stir to coat in the butter. Reduce to medium-low, cover and cook until the onions begin to caramelize, about 25 minutes. Lift the lid and stir every few minutes during cooking and reduce heat to low if vegetables begin to cook too rapidly. Meanwhile, measure out remaining ingredients.
- Add the garlic, tomato paste, brown sugar, soy sauce, hot sauce, and seasonings. Stir to combine and cook for 2 minutes over medium-low heat.
- Add the wine and increase heat to medium. Simmer until the liquid is reduced by half, 3-4 minutes. Use a silicone spatula to stir it as it cooks.
- Add the roasted red peppers, crushed tomatoes, and chicken broth and remove from heat. Use an immersion blender to blend until smooth, or carefully transfer to a blender.
- Return to the stove and bring to a gentle bubble. Let it simmer and reduce for 30 minutes, uncovered, stirring occasionally. (Or until desired thickness/consistency is obtained.) The longer it simmers, the thicker and more concentrated it will become.
- Turn heat off. Stir in the heavy cream and gradually sprinkle in the grated cheese, if using. Garnish with croutons, Parmesan shavings, and freshly cracked pepper if desired. Serve with Garlic Bread With Cheese!
Notes
- Caramelizing onions and carrots enhances natural sweetness to balance tomato acidity.
- Sauvignon Blanc is preferred for the wine; chicken or vegetable broth can be substitution for non-alcoholic versions.
- Frank’s hot sauce adds flavor without noticeable spiciness; soy sauce, mustard powder, and brown sugar deepen flavor but are subtle.
- Adding cooked tortellini or spinach directly to bowls is suggested; cooking them in the soup may cause absorption and texture changes during storage.
- Refrigerate in airtight containers up to 3 days or freeze up to 3 months; the soup reheats well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11cups
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 22mg | 7% |
| Sodium | 712mg | 30% |
| Potassium | 301mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1077IU | 22% |
| Vitamin C | 9mg | 10% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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