Roasted Red Pepper Soup Recipe

Name: Roasted Red Pepper Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 large red bell peppers; 1 teaspoon olive oil; 1 medium onion; 1 medium carrot; 2 garlic cloves; 1 teaspoon herbs de provence; 1/4 cup fresh parsley; 3 cups vegetable broth or stock; 1 medium russet potato; 1/4 cup dry white wine; Kosher salt and freshly ground black pepper; 2 tablespoons sour cream; 1/4 cup Parmigiano Reggiano cheese; Basil or parsley

User Reviews

4.8

81 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
4 servings
Calories
138 kcal
Course
Soup
Cuisine
Italian

Roasted Red Pepper Soup Recipe

Iris Warren

Report

Vegetarian Roasted Red Pepper Soup is a comforting, vibrant soup offering a perfect blend of sweetness, smokiness, and warmth.

Share:

I Made This!

60 people made this

Print

16 people printed this

Save this

48 people saved this

Ingredients

Servings

4 large red bell peppers
1 teaspoon olive oil
1 medium onion (chopped)
1 medium carrot (peeled and chopped)
2 garlic cloves (chopped)
1 teaspoon herbs de provence
1/4 cup fresh parsley (chopped)
3 cups vegetable broth or stock (or chicken broth)
1 medium russet potato (peeled and chopped)
1/4 cup dry white wine (optional)
Kosher salt and freshly ground black pepper (to taste)
2 tablespoons sour cream (light)
1/4 cup Parmigiano Reggiano cheese
Basil or parsley (optional for garnish)

Add to Shopping List

Instructions

Roast the Peppers: To roast red peppers on the grill, place clean fresh red peppers directly on the grill top. You can also put them directly over the flame on your stove. Turn your peppers frequently, as needed until the skin has turned completely black and starts to blister. When the entire pepper skin has turned black, remove the peppers from the grill and place them into a bowl. Cover the bowl with aluminum foil or place in a paper bag for 10 minutes to steam, which will make peeling easier. Once cooled, peel off the skins, remove the stems and seeds, and roughly chop the peppers.
Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot and herbs. Sauté until the vegetables are soft and the onions are translucent, about 5-7 minutes.
Add the vegetables: Add the broth, roasted bell peppers, potato and wine to the pot and bring to a boil over high heat. Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes.
Blend the Soup: Use an immersion blender to puree the soup with the sour cream until it is smooth. Alternatively, you can blend the soup in batches using a regular blender.
Final Touches: Adjust the salt and pepper to taste, as needed. Heat through for another couple of minutes, then remove from the heat.
Serve: Ladle the soup into bowls and top with grated Parmesan cheese. Garnish with fresh basil or parsley. Optional toppings, add croutons or a slice of toasted bread on the side.

Equipments used:

Notes

If you don't have an immersion blender, a regular blender works fine. You can use jarred roasted peppers but roasting fresh red peppers is easy and adds a flavor to the pepper flavor that can't be beat.

Nutrition Information

Show Details

Serving 11/2 cups Calories 138kcal (7%) Carbohydrates 21g (7%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 1.3g (7%) Cholesterol 8.5mg (3%) Sodium 770mg (32%) Fiber 3g (12%) Sugar 5.8g (12%)