Vegetarian Roasted Red Pepper Soup is a pleasant and bright soup with a wonderful balance of sweetness, smokiness, and warmth.
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Roasted Red Pepper Soup
Whether you’re searching for a warm supper on a cold night or a vivid appetizer to accompany a multi-course meal, this roasted red pepper soup will do the trick. You may use canned roasted peppers, but roasting fresh red peppers is simple and provides an unparalleled richness to the soup. More soups you may also enjoy are Egg Roll Cabbage Soup, Beef Lentil Soup and Quick and Easy Chicken Taco Soup.
Ingredients for Roasted Red Pepper Soup
The soup’s components are listed below; for full measurements and directions, check the recipe card at the foot of this article.
- Roasted Red Bell Peppers: These are the dish’s headliners, recognized for their sweet, slightly smokey flavor and bright red color, which lend brightness and a rich base to the soup. Make sure they’re big, and remove the seeds after roasting for a smoother mix.
- Olive Oil: A small amount of olive oil for sautéing the veggies.
- Onion: A medium-sized diced onion serves as a core element, adding delicate sweetness and depth to the soup’s overall taste profile.
- Carrot: A medium carrot, peeled and sliced, not only adds a bit of sweetness and color, but also provides an extra nutritious boost.
- Garlic Cloves: Chopped garlic cloves provide a strong taste that turns mellow and fragrant when heated, providing the soup with a distinct warmth.
- Herbs de Provence: This dried herb combination, which includes thyme, basil, rosemary, and lavender, adds a pleasant touch.
- Fresh Parsley: Chopped fresh parsley adorns the soup while also adding a blast of freshness and color.
- Chicken Broth or Vegetable Stock: Use vegetable broth or chicken broth, homemade or store-bought, as the liquid foundation to provide depth and richness without adding calories.
- Russet Potato: A medium russet potato, peeled and diced, naturally thickens the soup, adding a substantial texture and a soothing, starchy component to balance the tastes.
- Dry White Wine: A dash of dry white wine adds acidic brightness to the soup, but you may leave it out if you like.
- Salt and Freshly Ground Black Pepper: Salt and freshly ground black pepper are essential spices that enhance and highlight the natural tastes of the other components, allowing for personal taste changes.
- Sour Cream: Sour cream adds a sour richness to the soup and is a lighter alternative to heavy cream.
- Parmigiano Reggiano Cheese: A last sprinkling of this cheese offers a nutty, savory depth that perfectly matches the other tastes.
How To Make Roasted Red Pepper Soup
- Roast the Peppers: Place clean, fresh red peppers directly on the grill top. You may even place them right above the flame on your burner. Turn your peppers as required until the skin is totally black and beginning to blister. When the pepper skin has gotten completely black, take it from the grill and set it in a basin. Cover the bowl with aluminum foil or place in a paper bag for 10 minutes to steam, making peeling easier. After cooling, peel off the skins, remove the stems and seeds, and coarsely cut the peppers.
- Sauté the Aromatics: In a big saucepan, heat the olive oil over medium heat. Combine the onions, garlic, carrots, and herbs. Sauté the veggies and onions for about 5-7 minutes, or until tender and transparent.
- Add the veggies. Bring the broth, roasted bell peppers, potato, and wine to a boil over high heat. Reduce the heat to medium-low and cover. Simmer for about 30 minutes, stirring periodically.
- Blend the Soup: Using an immersion blender, mix the soup and sour cream until smooth. Alternatively, you may make the soup in batches using a conventional blender.
- Finally, adjust the salt and pepper to taste. Heat for another several minutes, then remove from heat.
- Serve by ladling the soup into dishes and topping with grated Parmesan cheese. Garnish with fresh basil or parsley. Optional toppings include croutons or a slice of toasted bread on the side.
What To Serve with Roasted Red Pepper Soup
Serving the correct accompaniments with Roasted Red Pepper Soup may elevate a basic dinner into an unforgettable dining experience. Here are some ideas to compliment its rich, smokey flavor and silky texture, appealing to a wide range of tastes and eating occasions:
- Crusty bread or baguette – Dip it into the soup or use it to absorb every last drop.
- Grilled Cheese Sandwich – The mix of melty cheese, toasted bread, and creamy soup is timeless.
- Grilled Chicken Panini – Soup and sandwiches are a classic combination.
- Green Salad – A light, crisp green salad dressed with vinaigrette adds a pleasant counterpoint to the soup’s richness. Include items such as mixed greens, cucumbers, and cherry tomatoes.
- Quiche or Savory Tart – Serve with a slice of quiche or savory tart, such as this butternut squash galette or tomato quiche, for a light breakfast or supper.
- Garlic bread combines well with soup. The garlic taste enhances the soup’s roasted overtones.
Nutritional Benefits:
This Roasted Red Pepper Soup is not only tasty, but also high in vitamins and antioxidants. Red bell peppers have high levels of vitamin C, A, and beta-carotene.
More Soup Recipes You Might Like
Recipe Card
Roasted Red Pepper Soup Recipe
Vegetarian Roasted Red Pepper Soup is a pleasant and bright soup with a wonderful balance of sweetness, smokiness, and warmth.
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
- Roast the Peppers: Place clean, fresh red peppers directly on the grill top. You may even place them right above the flame on your burner. Turn your peppers as required until the skin is totally black and beginning to blister. When the pepper skin has gotten completely black, take it from the grill and set it in a basin. Cover the bowl with aluminum foil or place in a paper bag for 10 minutes to steam, making peeling easier. After cooling, peel off the skins, remove the stems and seeds, and coarsely cut the peppers.
- Sauté the Aromatics: In a big saucepan, heat the olive oil over medium heat. Combine the onions, garlic, carrots, and herbs. Sauté the veggies and onions for about 5-7 minutes, or until tender and transparent.
- Add the veggies. Bring the broth, roasted bell peppers, potato, and wine to a boil over high heat. Reduce the heat to medium-low and cover. Simmer for about 30 minutes, stirring periodically.
- Blend the Soup: Using an immersion blender, mix the soup and sour cream until smooth. Alternatively, you may make the soup in batches using a conventional blender.
- Finally, adjust the salt and pepper to taste. Heat for another several minutes, then remove from heat.
- Serve by ladling the soup into dishes and topping with grated Parmesan cheese. Garnish with fresh basil or parsley. Optional toppings include croutons or a slice of toasted bread on the side.
Notes
If you do not have an immersion blender, a standard blender will suffice. You may use canned roasted peppers, but roasting fresh red peppers is simple and imparts an unparalleled taste to the pepper.