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Roasted Red Pepper Soup Recipe

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

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

Ingredients

  • 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)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Final Touches: Adjust the salt and pepper to taste, as needed. Heat through for another couple of minutes, then remove from the heat.
  6. 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.

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.
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Nutrition Information

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%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 138

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.