Roasted Red Pepper Soup Recipe
User Reviews
4.8
Roasted Red Pepper Soup Recipe
Description
The preparation involves roasting whole red peppers over a grill or flame until their skins blister and blacken, then steaming them to loosen the skin for easy peeling and removal of seeds. Meanwhile, onions, garlic, carrots, and herbs sauté until softened, forming the base of the soup’s flavor. Roasted peppers, potatoes, white wine, and broth are added and simmered until potatoes become tender. The mixture is then pureed to a smooth texture, and sour cream and Parmigiano Reggiano cheese are stirred in to add richness and a hint of tang. Optionally, fresh basil or parsley can be added for color and aroma.
This soup is best served warm as a comforting starter or light meal. The combination of roasted peppers and dairy creates a harmonious balance of smoky, sweet, tangy, and savory notes with a creamy mouthfeel.
Ingredients
- 4 large bell pepper red
- 1 teaspoon olive oil
- 1 medium onion (chopped)
- 1 medium carrot (peeled and chopped)
- 2 garlic chopped, cloves
- 1 teaspoon herbes de provence
- 1/4 cup parsley chopped, fresh
- 3 cups vegetable broth or chicken broth, or stock
- 1 medium russet potato (peeled and chopped)
- 1/4 cup white wine optional, dry
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons sour cream (light)
- 1/4 cup Parmigiano Reggiano cheese
- basil optional for garnish, or parsley
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.
Notes
- If you lack an immersion blender, use a regular blender for pureeing the soup safely in batches.
- Jarred roasted peppers are a convenient substitute, though roasting fresh peppers enhances the flavor significantly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 138 kcal
% 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.
User Reviews
Overall Rating
4.8
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