Roasted Red Pepper Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
8
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Calories
107 kcal
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Course
Soup
Roasted Red Pepper Soup
Description
The Roasted Red Pepper Soup starts by gently cooking onions and carrots in olive oil until translucent and softened, which forms a sweet and aromatic base. Adding pesto enhances the herbal depth briefly before incorporating chicken broth, fire-roasted tomatoes, drained jarred roasted red bell peppers, a fresh rosemary sprig, smoked paprika, and kosher salt builds a complex, savory broth.
The soup simmers for 25 minutes to soften all vegetables and blend flavors. It is then partially puréed, leaving small chunks for texture, achieved with an immersion or regular blender. Returning the soup to heat melds the flavors further. Toppings of fresh mozzarella slices and rosemary or basil add a creamy and fragrant finish.
This soup pairs well with crusty bread and serves as a comforting starter or light entree. The balance of cooked vegetables with roasted pepper and smoky spice notes delivers a nuanced flavor profile without heaviness.
Exercise caution when blending hot liquids and remove or discard the rosemary sprig before serving.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion roughly chopped, large
- 8 ounces carrot 5-6 medium-size carrots, roughly chopped
- 3 tablespoons pesto
- 4 cups chicken broth low sodium
- 2 14.5- ounce fire roasted tomatoes canned
- 1 12- ounce roasted red bell pepper well drained, jarred
- 1 4- inch rosemary fresh sprig
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- For the topping:
- mozzarella for topping, fresh, thin slices, for topping
- rosemary for topping, or basil, fresh
Instructions
- Heat the oil over medium heat in a large Dutch oven or soup pot. Add the onion and carrots and cook, stirring occasionally, until onion is translucent, about 8 minutes.
- Stir in the pesto and cook for another 30 seconds, until fragrant.
- Add the broth, fire-roasted tomatoes, roasted red peppers, rosemary sprig, smoked paprika, and salt. Bring to a boil over medium-high then cover reduce heat to maintain a slow steady simmer. Simmer for 25 minutes, stirring occasionally.
- Using an immersion blender or a regular blender, puree the soup, leaving it a bit chunky. If you use a regular blender, allow the soup to cool a bit before blending, then puree in two batches. When blending, remove the cover of the opening at the top of the blender. Insert a small mouth funnel to release the steam while blending or cover the opening with several thicknesses of paper toweling.
- Return soup to the pot and simmer for another 10 minutes. Taste and add salt and fresh ground pepper, as desired. Serve in bowls and top with fresh mozzarella and chopped fresh basil or rosemary for garnish, if desired.
Notes
- Exercise caution when blending hot soup; use a vented cover or paper towel over the blender opening to release steam safely.
- Remove the rosemary sprig before serving to avoid sharp woody pieces.
- The soup can be topped with fresh mozzarella slices and herbs for added texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 890mg | 37% |
| Potassium | 389mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 5220IU | 104% |
| Vitamin C | 29.5mg | 33% |
| Calcium | 63mg | 6% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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