Roasted Red Pepper Soup
It was a chilly winter evening when I first stumbled upon the magic of Roasted Red Pepper Soup. The kind of evening that calls for warmth and comfort. I was scrolling through my cookbooks, looking for something to soothe the soul. As I flicked through the pages, the vibrant color of roasted red peppers caught my eye. I remember thinking how the sweetness of those peppers could transform a simple soup into something extraordinary. That night, I decided to give it a shot, and let me tell you, it did not disappoint! The aroma filled my kitchen, wrapping me in a cozy embrace. I’ve been making this soup ever since, meticulously refining it until I found the perfect balance of flavors.
Each spoonful is a delightful blend of roasted red peppers, tangy tomatoes, and a hint of cream. The way the flavors meld together is nothing short of a culinary symphony. It’s not just a recipe; it’s a warm hug in a bowl, perfect for any cold day or a cozy dinner with loved ones. Trust me, once you try this Roasted Red Pepper Soup, it will become a staple in your kitchen, a go-to recipe that you’ll want to share with everyone you know. Let’s dive into the reasons why this dish holds a special place in my heart.
Recipe Snapshot
60 mins
30 mins
30 mins
Medium
420 kcal
7 g
Keto, Gluten-Free, Low FODMAP
32 g
Large cast-iron pot or Dutch oven, Immersion blender or blender
Why We Love This Roasted Red Pepper Soup
Comforting and Creamy
The beauty of this Roasted Red Pepper Soup lies in its creamy texture. Each bowl is rich without being heavy, striking the perfect balance that makes it comfort food at its finest. I’ve always believed that a good soup should feel like a warm blanket, and this recipe achieves just that.
Simple Ingredients
What I love about this soup is that it requires minimal ingredients, yet the flavor is anything but basic. You’ll find unsalted butter, olive oil, yellow onion, carrots, garlic, and, of course, the star of the show, roasted red bell peppers. These ingredients come together harmoniously to create a dish that feels gourmet yet is incredibly easy to make.
Versatile and Adaptable
Another great aspect of this soup is its versatility. You can serve it with a drizzle of basil pesto for an added layer of flavor, or keep it simple with grilled cheese on the side. The soup serves as a perfect base for various toppings, making it customizable for every guest’s preference.
Quick to Prepare
Even on the busiest of evenings, this Roasted Red Pepper Soup can be whipped up in a flash. The hands-on cooking time is minimal, allowing you to enjoy a delicious meal without spending all evening in the kitchen. This is especially handy when you’re looking to impress guests on short notice!
Healthy and Wholesome
This soup is not only delightful but also loaded with health benefits. The vibrant colors of the vegetables indicate the presence of antioxidants, and when made with fresh ingredients, it’s a nourishing option that you can feel good about indulging in.
Roasted Red Pepper Soup Shopping List
Let’s talk about the ingredients that bring this Roasted Red Pepper Soup to life. Each element is carefully chosen to create a rich and flavorful base. The key players are the roasted red bell peppers and heavy cream, which lend a decadent feel to the soup while still allowing the freshness of the vegetables to shine through. Here’s what you’ll need:
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1-1/2 cups diced yellow onion (about 1 large)
- 1-1/2 cups diced carrots (about 3 large)
- 1 tablespoon finely minced garlic (about 4 cloves)
- 2 tablespoons tomato paste
- 1 tablespoon granulated sugar (plus more as needed)
- 1 (16-ounce) jar roasted red bell pepper (drained)
- 28 ounces whole (San Marzano) tomatoes in juice (don’t drain)
- 14.5 ounces fire-roasted diced tomatoes (or plain)
- 2 cups chicken broth (I recommend Swanson’s)
- 1-1/2 cups heavy cream
- Salt and pepper
- Basil pesto (see note 1; optional, but so delicious)
- Hearty buttered bread (or grilled cheese, for serving)
How to Cook Roasted Red Pepper Soup
Cooking this Roasted Red Pepper Soup is a breeze, and it’s perfect for those who enjoy the process as much as the end result. Here’s how to bring this flavor-packed dish to life!
In a large pot, add olive oil and unsalted butter over medium heat. As the butter melts, you’ll start to notice a rich and inviting aroma filling the kitchen. It’s the perfect start to any soup! Make sure you stir it gently to combine the two fats for a smooth base.
Once the butter has completely melted, add in the diced yellow onion and diced carrots. Cook for about 7 to 9 minutes, stirring occasionally. You’ll want these to become tender and start turning golden – that’s when the magic happens! Season them lightly with salt and pepper to enhance their natural sweetness.
Next, stir in the minced garlic, tomato paste, and granulated sugar. Continue cooking for an additional 1 to 2 minutes, keeping a close eye on the tomato paste. You want to cook it until it darkens slightly, which will deepen the flavor profile of your soup.
Now it’s time to add the stars of the show: pour in the whole San Marzano tomatoes with their juice, the fire-roasted diced tomatoes, and the drained roasted red bell peppers. Don’t forget the chicken broth – this will give your soup its wonderful depth. Bring the mixture to a boil and then reduce the heat to a simmer. I usually let it simmer uncovered for about 20 minutes, stirring occasionally. You’ll notice the colors becoming more vibrant!
After simmering, it’s time to blend! Use an immersion blender to process the soup until it reaches a smooth consistency. If you’re using a traditional blender, carefully transfer the mixture in batches, ensuring the lid is secure. Be cautious of steam – it can be quite the splatter show!
Once blended, return the pot to low heat and stir in the heavy cream. This adds a velvety richness that elevates the soup. Taste and season with additional salt and pepper as needed. If you decide not to add basil pesto, make sure it’s well-seasoned to bring out the best flavors.
Serve the soup warm, accompanied by hearty buttered bread or your favorite grilled cheese sandwich. If you’re feeling adventurous, stir a big spoonful of basil pesto into each bowl just before serving. Enjoy your creation!
Things Worth Knowing
- Cooking Technique: When simmering the soup, keep it uncovered to let some of the moisture escape. This will help concentrate the flavors.
- Blending: Always allow your soup to cool slightly before blending in batches to avoid steam explosions. If using a blender, remember to cover it with a towel.
- Tasting: Don’t be afraid to adjust seasonings as you go. Every batch can taste slightly different based on the ripeness of your ingredients.
- Texture: If you prefer a chunkier soup, blend only half of the mixture and leave the rest as is for some texture.
Ways to Adapt This Recipe
Every recipe can be customized, and this Roasted Red Pepper Soup is no exception. Here are some fantastic ways to adapt it to your liking:
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 to 5 days. Reheat gently on the stove to avoid curdling the cream.
- Freezing: This soup freezes beautifully! Transfer it to a freezer-safe container for up to 2 to 3 months. Thaw in the fridge overnight before reheating.
- Variations: For a spicier kick, consider adding a pinch of red pepper flakes while cooking. It adds warmth without overpowering the dish.
- Garnishes: Top with croutons or fresh herbs like basil or parsley for an added flavor boost and beautiful presentation!
- Serving: Serve in bread bowls for a fun twist! It’s a great way to eliminate dishes and enjoy the soup even more.
How to Serve Roasted Red Pepper Soup
Serving Roasted Red Pepper Soup is just as enjoyable as making it. Here’s a detailed look at how to delight your taste buds:
- Pairing: This soup goes wonderfully with a variety of sides. Consider pairing it with grilled cheese or a fresh garden salad for a light meal.
- Occasions: Ideal for lunch, dinner, or even a cozy gathering with friends. It’s also a great dish to serve during winter holidays.
- Presentation: Serve the soup in vibrant bowls to highlight its rich color. A drizzle of basil pesto or a sprinkle of fresh herbs on top can elevate the presentation.
- Seasonal Ingredients: While it’s great in winter, you can also enjoy this soup any time of the year. Fresh summer tomatoes can add a special touch if you want to use in-season produce.
- Leftovers: As mentioned, store leftovers in an airtight container. It’s a quick reheat option for busy weeknights!
FAQ
Conclusion
The Roasted Red Pepper Soup is truly a gem in the world of culinary creations. Its combination of flavors, warmth, and ease of preparation makes it a must-try dish for any home cook. I encourage you to gather the ingredients, take a moment to enjoy the cooking process, and savor every spoonful. Your taste buds will thank you for it!
Roasted Red Pepper Soup
Ingredients
Equipment
Method
- In a large pot, add olive oil and unsalted butter over medium heat. As the butter melts, you'll start to notice a rich and inviting aroma filling the kitchen. It’s the perfect start to any soup! Make sure you stir it gently to combine the two fats for a smooth base.
- Once the butter has completely melted, add in the diced yellow onion and diced carrots. Cook for about 7 to 9 minutes, stirring occasionally. You’ll want these to become tender and start turning golden – that’s when the magic happens! Season them lightly with salt and pepper to enhance their natural sweetness.
- Next, stir in the minced garlic, tomato paste, and granulated sugar. Continue cooking for an additional 1 to 2 minutes, keeping a close eye on the tomato paste. You want to cook it until it darkens slightly, which will deepen the flavor profile of your soup.
- Now it’s time to add the stars of the show: pour in the whole San Marzano tomatoes with their juice, the fire-roasted diced tomatoes, and the drained roasted red bell peppers. Don’t forget the chicken broth – this will give your soup its wonderful depth. Bring the mixture to a boil and then reduce the heat to a simmer. I usually let it simmer uncovered for about 20 minutes, stirring occasionally. You’ll notice the colors becoming more vibrant!
- After simmering, it’s time to blend! Use an immersion blender to process the soup until it reaches a smooth consistency. If you’re using a traditional blender, carefully transfer the mixture in batches, ensuring the lid is secure. Be cautious of steam – it can be quite the splatter show!
- Once blended, return the pot to low heat and stir in the heavy cream. This adds a velvety richness that elevates the soup. Taste and season with additional salt and pepper as needed. If you decide not to add basil pesto, make sure it’s well-seasoned to bring out the best flavors.
- Serve the soup warm, accompanied by hearty buttered bread or your favorite grilled cheese sandwich. If you’re feeling adventurous, stir a big spoonful of basil pesto into each bowl just before serving. Enjoy your creation!
Notes
- Tip 1: Store any leftovers in an airtight container in the fridge for up to 3 to 5 days. Reheat gently on the stove to avoid curdling the cream.
- Tip 2: This soup freezes beautifully! Transfer it to a freezer-safe container for up to 2 to 3 months. Thaw in the fridge overnight before reheating.
- Tip 3: For a spicier kick, consider adding a pinch of red pepper flakes while cooking. It adds warmth without overpowering the dish.
- Tip 4: Top with croutons or fresh herbs like basil or parsley for an added flavor boost and beautiful presentation!
- Tip 5: Serve in bread bowls for a fun twist! It’s a great way to eliminate dishes and enjoy the soup even more.
