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Roasted Red Pepper Soup Recipe
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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.
Prep Time10 minutes
Active Time45 minutes
Total Time55 minutes
Course: Soup
Cuisine: Italian
Keyword: Roasted Red Pepper Soup Recipe
Yield: 4

Materials

  • 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.