Roasted Red Pepper Soup
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Course
Soup
Roasted Red Pepper Soup
Description
This soup starts with sautéing onions until translucent, followed by garlic, fennel, carrots, and fresh thyme to build a fragrant base. Jarred roasted red bell peppers and cannellini beans are then added alongside tomato paste and vegetable broth, allowing the soup to simmer until the vegetables are tender and the flavors meld.
After cooking, the soup is pureed to a smooth consistency with the addition of extra virgin olive oil to enrich the texture. Balsamic vinegar introduces a balanced acidity and depth, adjusting the flavor to taste. Optional red pepper flakes can add a mild heat if desired.
Served with a drizzle of olive oil and garnishments like diced roasted peppers, parsley, or microgreens, the soup pairs well with warm baguette slices to soak up its vibrant flavors. The combination of the roasted peppers, beans, and herbs creates a satisfying and nourishing experience without heaviness.
Ingredients
- 1/4 cup extra-virgin olive oil divided, plus more for drizzling
- 1 yellow onion chopped, medium
- 2 garlic chopped, cloves
- 1 fennel bulb coarsely chopped, small
- 3 carrot chopped, medium
- 1 tablespoon thyme fresh leaves
- 2 tablespoons balsamic vinegar
- 3 roasted red bell pepper jarred
- 1/4 cup cannellini beans drained and rinsed, cooked
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1/2 to 1 teaspoon salt sea salt
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon red pepper flakes optional
For Serving (all optional):
- 1 roasted red bell pepper diced, jarred
- parsley finely chopped
- Pinches red pepper flakes
- microgreens
- baguette warm
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and pinches of salt and pepper and cook until translucent, about 5 minutes.
- Add the garlic, fennel, carrots, and thyme leaves. Stir and cook until the carrots begin to soften, about 10 minutes.
- Add the balsamic vinegar, red peppers, beans, tomato paste, broth, and 1/2 teaspoon salt. Simmer until the carrots are tender, 15 to 20 minutes.
- Add the simmered soup to a high-speed blender with the remaining 2 tablespoons olive oil and puree until smooth. Season with more salt and pepper, to taste. If you would like more punch, add a few more drops of balsamic, to taste. If you would like a little heat, add 1/2 teaspoon red pepper flakes.
- Serve with generous drizzles of olive oil, desired garnishes, and warm baguette.
User Reviews
Overall Rating
4.9
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