Roasted Red Pepper Soup
This Roasted Red Pepper Soup Recipe turns a handful of humble ingredients into something that tastes like it took all day, when really it comes together in under an hour. Sweet red bell peppers get roasted until their skins blister and char, then blended into a silky, tomato kissed soup with a touch of cream.
Equipment
- Rimmed baking sheet For roasting peppers
- Dutch Oven or Large Stockpot Heavy-bottomed recommended
- Immersion blender (Optional) or standard blender
- Cutting board
- Sharp knife
- Wooden spoon
- Ladle
- Parchment paper
- Plastic Wrap or Plate For steaming peppers
- Standard Blender (Alternative to immersion blender)
Ingredients
- 6 large red bell peppers about 2.5 lbs or 1.1 kg
- 2 tablespoons olive oil 30 ml, divided
- 1 medium yellow onion about 1 cup or 150g, diced
- 2 carrots about 1 cup or 130g, diced
- 2 celery stalks about 1 cup or 120g, diced
- 4 cloves garlic minced
- 1 can (14.5 ounces) fire roasted diced tomatoes 411g, with juices
- 2 tablespoons tomato paste 30g
- 4 cups vegetable broth 960 ml
- 1/2 cup heavy cream 120 ml
- 1/4 cup Parmigiano Reggiano cheese about 25g, grated, plus more for garnish
- 1 teaspoon dried thyme or 2 sprigs fresh thyme
- 1/4 cup fresh basil about 10g, chopped, plus more for garnish
- 1/2 teaspoon crushed red pepper flakes optional
- salt and black pepper to taste
Instructions
- Preheat oven to 425°F. Cut peppers in half, remove stems and seeds, and place cut-side down on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and roast 25-30 minutes until blistered.
- Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, chop the flesh, and set aside.
- Heat remaining olive oil in a Dutch oven over medium heat. Cook onion, carrots, and celery for 5-7 minutes until softened. Add garlic and cook until fragrant, about 1 minute.
- Stir in tomato paste and cook for 1 minute. Add diced tomatoes, roasted peppers, broth, thyme, red pepper flakes (if using), salt, and pepper. Bring to a boil.
- Reduce heat to low, partially cover, and simmer for 15-20 minutes. Remove fresh thyme sprigs if used.
- Remove from heat and blend with an immersion blender until completely smooth. If using a countertop blender, work in small batches with the lid vented.
- Return soup to low heat and stir in heavy cream, Parmigiano Reggiano, and fresh basil until cheese is melted. Adjust seasoning to taste.
- Ladle into bowls and garnish with extra cream, cheese, and fresh basil leaves. Serve warm.
Notes
- Rest the roasted peppers covered for the full 10 minutes so the skins peel off easily.
- In a hurry, swap in two 12-ounce jars of drained roasted red peppers instead of roasting fresh ones.
- Blend in batches if using a countertop blender, and never fill it more than halfway with hot liquid to avoid splatters.
- Simmer uncovered for a few extra minutes if the soup seems thin, to let some liquid evaporate.
- Stir in the cream at the very end, off high heat, so it does not curdle.
- For a dairy-free version, swap heavy cream for full-fat coconut milk or a plant-based cream alternative and omit the cheese.
- Add a can of white beans before blending for a heartier, protein-packed soup.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze the soup (before adding cream) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to thin the consistency.
Nutrition
Serving: 1bowlCalories: 195kcalCarbohydrates: 17gProtein: 5gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 675mgPotassium: 480mgFiber: 4gSugar: 10gVitamin A: 45IUVitamin C: 120mgCalcium: 10mgIron: 8mg
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