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
Scale
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
