Roasted Red Pepper Soup Recipe
Introduction
This Roasted Red Pepper Soup is a rich, flavorful option perfect for cozy dinners or entertaining guests. It combines sweet roasted peppers with savory seasonings and a touch of cream for a smooth, comforting bowl of goodness.
Ingredients
- 2 tablespoons butter
- 1/3 cup carrots (diced)
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- ½ cup dry white wine
- 20 oz. roasted red peppers (drained; about two 10 oz. jars)
- 28 oz. crushed tomatoes
- 5 cups chicken broth
- ½ cup heavy cream (optional)
- ¼ cup Parmesan cheese (grated; optional)
- 1 teaspoon each: parsley, mustard powder
- ¾ teaspoon oregano
- ½ teaspoon each: dried basil, salt
- 1 pinch red pepper flakes
- Parmesan cheese shavings, croutons, freshly cracked black pepper (for garnish)
Instructions
- Step 1: Melt the butter in a large pot over medium heat. Add the diced onions and carrots, stirring to coat them in the butter. Reduce the heat to medium-low, cover, and cook until the onions start to caramelize, about 25 minutes. Stir every few minutes and lower heat if the vegetables cook too quickly. Meanwhile, measure out the remaining ingredients.
- Step 2: Add the minced garlic, tomato paste, brown sugar, soy sauce, hot sauce, and all seasonings. Stir to combine and cook for 2 minutes over medium-low heat.
- Step 3: Pour in the white wine and increase the heat to medium. Let it simmer until the liquid is reduced by half, about 3 to 4 minutes, stirring occasionally.
- Step 4: Add the drained roasted red peppers, crushed tomatoes, and chicken broth. Remove the pot from heat and blend the mixture until smooth using an immersion blender or carefully transfer to a blender.
- Step 5: Return the soup to the stove and bring it to a gentle simmer. Let it cook uncovered for 30 minutes, stirring occasionally, until it thickens to your preferred consistency.
- Step 6: Turn off the heat. Stir in the heavy cream and sprinkle in the grated Parmesan cheese gradually, if using. Garnish with Parmesan shavings, croutons, and freshly cracked black pepper. Serve warm—this soup pairs wonderfully with garlic bread with cheese.
Tips & Variations
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust the hot sauce and red pepper flakes to control the spice level.
- Adding a splash of balsamic vinegar before serving can enhance the soup’s sweetness and depth.
- For a thicker soup, simmer longer or reduce the amount of broth slightly.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well for up to 3 months—thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh roasted red peppers instead of jarred?
Yes, fresh roasted red peppers work wonderfully. Just roast, peel, and seed them before adding. Use about 3 to 4 large peppers to match the volume in the recipe.
Is it necessary to add the heavy cream and Parmesan cheese?
No, these ingredients are optional. They add richness and creaminess, but the soup is flavorful and delicious even without them, making it suitable for lighter diets or dairy-free adaptations.
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Roasted Red Pepper Soup Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
This flavorful Roasted Red Pepper Soup is a creamy, comforting dish made from sweet roasted red peppers, diced carrots, onions, and a blend of spices. Simmered with white wine, chicken broth, and enriched with heavy cream and Parmesan cheese, it’s perfect as a hearty starter or light meal. The slow simmering process deepens the flavors, while the optional garnishes of Parmesan shavings and croutons add texture and richness.
Ingredients
Vegetables and Aromatics
- 2 tablespoons butter
- 1/3 cup carrots, diced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 20 oz. roasted red peppers, drained (Two 10 oz. jars)
Liquids
- ½ cup dry white wine
- 28 oz. crushed tomatoes
- 5 cups chicken broth
- ½ cup heavy cream (optional)
Seasonings and Extras
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 1 teaspoon parsley
- 1 teaspoon mustard powder
- ¾ teaspoon oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- 1 pinch red pepper flakes
- ¼ cup Parmesan cheese, grated (optional)
- Parmesan cheese shavings, for garnish
- Croutons, for garnish
- Freshly cracked black pepper, for garnish
Instructions
- Sauté Vegetables: Melt the butter in a large pot over medium heat. Add the diced onions and carrots and stir to coat them in the butter. Reduce the heat to medium-low, cover the pot, and cook until the onions start to caramelize, about 25 minutes. Stir every few minutes and lower heat if the vegetables cook too quickly. Meanwhile, prepare the remaining ingredients.
- Add Aromatics and Seasonings: Stir in the minced garlic, tomato paste, brown sugar, soy sauce, hot sauce, parsley, mustard powder, oregano, dried basil, salt, and red pepper flakes. Cook over medium-low heat for 2 minutes, combining the flavors.
- Deglaze with Wine: Pour in the dry white wine and increase the heat to medium. Let it simmer, stirring occasionally, until the liquid reduces by half, about 3-4 minutes, intensifying the flavor.
- Add Base Ingredients and Blend: Add the roasted red peppers, crushed tomatoes, and chicken broth to the pot. Remove from heat and use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until creamy.
- Simmer: Return the blended soup to the stove and bring it to a gentle simmer. Let it cook uncovered for approximately 30 minutes, stirring occasionally, until the soup thickens and flavors concentrate to your desired consistency.
- Finish Soup: Turn off the heat. Stir in the heavy cream and gradually add the grated Parmesan cheese, if using, until melted and incorporated.
- Serve and Garnish: Ladle the soup into bowls and garnish with Parmesan cheese shavings, croutons, and freshly cracked black pepper. Serve warm, optionally alongside Garlic Bread with Cheese for a complete meal.
Notes
- The dry white wine can be substituted with additional chicken broth or water if preferred.
- For a vegetarian version, replace chicken broth with vegetable broth.
- The heavy cream and Parmesan cheese are optional but add richness and depth to the soup.
- Be careful when blending hot soup to avoid splatters—use small batches or an immersion blender.
- Simmering time can be adjusted based on how thick and concentrated you like your soup.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Roasted red pepper soup, creamy pepper soup, red pepper and tomato soup, comforting soup, easy stovetop soup
