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

Roasted Red Pepper Soup

Whether you’re looking for a cozy meal on a chilly evening or a vibrant starter to serve with a multi-course meal, this roasted red pepper soup is sure to warm you up. You can use jarred roasted peppers but roasting fresh red peppers is easy and adds a depth to the soup that can’t be beat. More soups you may also enjoy are Stuffed Pepper Soup. I also love Chickpea Tomato Soup with Rosemary, and Creamy Carrot Ginger Soup.

Ingredients for Roasted Red Pepper Soup

Ingredients for Roasted Red Pepper Soup

These are the ingredients for the soup, see exact measurements and directions in the recipe card at the bottom of this post.

  • Roasted Red Bell Peppers: These are the stars of the dish, known for their sweet, slightly smoky flavor and brilliant red color, adding vibrancy and a rich base to the soup. Ensure they’re large, with seeds removed after roasting for a smoother blend.
  • Olive Oil: A touch of olive oil for sautéing the vegetables.
  • Onion: A medium-sized onion, chopped, acts as a foundational element, contributing a subtle sweetness and depth to the overall flavor profile of the soup.
  • Carrot: A medium carrot, peeled and chopped, not only adds a hint of sweetness and color and an additional nutritional boost.
  • Garlic Cloves: Chopped garlic cloves are essential for their pungent flavor, which becomes mellow and aromatic once cooked, infusing the soup with a characteristic warmth.
  • Herbs de Provence: This blend of dried herbs, including thyme, basil, rosemary, and lavender, offers a fragrant touch.
  • Fresh Parsley: Chopped fresh parsley not only garnishes the soup but also adds a burst of freshness and color.
  • Chicken Broth or Vegetable Stock: Use vegetable broth or chicken broth, homemade or store bought as the liquid base to add depth and richness without extra calories.
  • Russet Potato: A medium russet potato, peeled and chopped, thickens the soup naturally, giving it a hearty texture and a comforting, starchy component that balances the flavors.
  • Dry White Wine: A splash of dry white wine introduces an acidic brightness that elevates the soup, but you can omit of you prefer.
  • Salt and Freshly Ground Black Pepper: Essential seasonings that enhance and bring out the natural flavors of the other ingredients, allowing for personal taste adjustments.
  • Sour Cream: Adds a tangy creaminess to the soup, offering a lighter alternative to heavy cream.
  • Parmigiano Reggiano Cheese: A final sprinkle of this cheese adds a nutty, savory depth that complements the other flavors beautifully.

How To Make Roasted Red Pepper Soup

  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.

What To Serve with Roasted Red Pepper Soup

Serving the right accompaniments with Roasted Red Pepper Soup can turn a simple meal into a memorable dining experience. Here are some suggestions that complement its rich, smoky flavor and smooth texture, catering to a variety of tastes and dining occasions:

  1. Crusty Bread or Baguette – Dip it into the soup or use it to soak up every last drop.
  2. Grilled Cheese Sandwich – The combination of melty cheese and toasted bread with the creamy soup is timeless.
  3. Grilled Chicken Panini – Soup and a sandwich are a classic pairing.
  4. Green Salad – A light, crisp green salad dressed with a vinaigrette provides a refreshing contrast to the richness of the soup. Include ingredients like mixed greens, cucumber and cherry tomatoes.
  5. Quiche or Savory Tart – A slice of quiche or a savory tart, such as this butternut squash galette, or tomato quiche, making the meal suitable for brunch or light dinner gatherings.
  6. Garlic bread pairs beautifully with soup. The garlic flavor complements the soup’s roasted notes.
Pot of Roasted Red Pepper Soup

Nutritional Benefits:

This Roasted Red Pepper Soup is not only delicious but also packed with vitamins and antioxidants. Red bell peppers are an excellent source of vitamin C, vitamin A, and beta-carotene.

Roasted Red Pepper Soup

More Soup Recipes

Find hundreds of soup recipes, here’s a few ideas:

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Prep: 10 minutes

Cook: 45 minutes

Total: 55 minutes

Yield: 4 servings

Serving Size: 1 1/2 cups

  • 4 large red bell peppers, roasted seeds removed
  • 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
  • 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.

Last Step:

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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.
 
 

Serving: 1 1/2 cups, Calories: 138 kcal, Carbohydrates: 21 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1.3 g, Cholesterol: 8.5 mg, Sodium: 770 mg, Fiber: 3 g, Sugar: 5.8 g



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