Recipe for Roasted Red Pepper Soup
A bright, fresh, comforting soup recipe that's made extra delicious with its smoky undertones and a hint of spice. Roast your own peppers or use jarred. Use a plant-based sour cream substitute to make it dairy-free and vegan.
Ingredients
Roasted Red Peppers
- 4 medium red bell peppers (cored, halved, and seeded; alternatively you can use 2 (12-ounce) jars of roasted red bell peppers, drained)
- 2 tablespoons olive oil (omit if using jarred peppers)
Soup
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 2 carrots (peeled and chopped)
- 2 celery stalks (chopped)
- 2 teaspoons garlic (minced)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 teaspoons smoked paprika
- 2 teaspoons dried basil (or 2 tablespoons fresh)
- 1 teaspoon dried thyme (or, 1 tablespoon fresh)
- 1 (28-ounce) can diced tomatoes
- 4 cups vegetable broth
- ¼ teaspoon red pepper flakes
- 1 bay leaf
- ½ cup plant-based based sour cream (regular dairy sour cream may be used or nonfat Greek yogurt)
Instructions
Roast The Peppers
In The Oven:
- Preheat the broiler setting of the oven to the top shelf and place the oven rack on the top shelf.
- Brush the bell peppers with olive oil and place skin side up on a baking sheet.
- Place the pan under the broiler and roast until the peppers are charred, about 5 minutes.
- Transfer the peppers to a lidded container and cover. Let peppers sit and steam for 5 minutes. Remove lid and carefully remove the charred skin from the pepper and discard.
- Transfer the peppers to a lidded container and cover. Let the peppers sit and steam for 5 to 10 minutes. Remove the charred skin from the peppers and discard them. When the peppers are cool enough to handle, the course chop them.
On The Grill:
- Grease grill grates. Preheat grill to 450 degrees F.
- Brush the skin side of the peppers with olive oil and place skin side down on the grill.
- Grill the peppers until the skin is charred, about 5 to 8 minutes.
- Transfer the peppers to a lidded container and cover. Let the peppers sit and steam for 5 to 10 minutes. Remove the charred skin from the peppers and discard them. When the peppers are cool enough to handle, the course chop them.
Make The Soup
- Heat the olive oil in a large soup over medium heat. Add onions, carrots, and celery and cook until soft and caramelized, about 5 to 8 minutes.
- Add garlic and saute for 1 minute.
- Add bell peppers, tomatoes, vegetable broth, basil, thyme, bay leaf, paprika, red pepper flakes, salt, and pepper. Bring to a boil, cover, and reduce heat to simmer for 30 minutes.
- Remove from heat. Using an immersion blender, puree the soup until smooth or desired consistency is reached.
- Stir in sour cream. Warm if needed. Serve
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Give it a Mediterranean twist, use plain Greek yogurt instead of sour cream, and sprinkle with feta cheese.
- SERVING SUGGESTIONS: Serve with crusty bread, breadsticks, or crackers, and additional sour cream and garnish with basil or chopped chives.
Nutrition
Calories: 114kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 8mgSodium: 782mgPotassium: 248mgFiber: 2gSugar: 6gVitamin A: 5028IUVitamin C: 79mgCalcium: 40mgIron: 1mg
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