Roasted Red Pepper Soup
Well, here’s the story of Roasted Red Pepper Soup…because every amazing soup recipe must come with a story, right?!
I made this about 10 years ago for a football party and my sister absolutely fell in love with it.
She’s mentioned me making it again several times in past 10 years.
Seriously gotta love her, dropped hints every chance she could get.
Well, her wish finally came true a decade later!
My family was in town from New York and we had a panini making party along with this amazing soup 🙂 The end.
(I mean, I said it had a story, but I never claimed it was an exciting story 😉 )
Honestly, I had no idea even how I made it to begin with so I was pretty much winging it.
And hoping it turned as as good as she remembered.
How to make Roasted Red Pepper Soup
I started with an onion, diced carrots, and lots of fresh garlic.
Seasoned with kosher salt, pepper, and crushed red pepper to give it a little kick.
Then added 2 jars of roasted red pepper, a can of fire roasted tomatoes, chicken broth, and white wine.
Yes, yes..you could go the extra mile and roast your own red peppers.
But I went the lazy route 😉
This simmers for 30 minutes and will leave your kitchen smelling heavenly.
Using an immersion blender I pulsed it until the soup was smooth and creamy.
Next add some half and half, fresh thyme leaves, and sugar.
Let it simmer another 5 minutes or so and taste for seasoning.
Add more kosher salt, pepper, or crushed red pepper as needed for your taste.
We topped our Roasted Red Pepper Soup with goat cheese, croutons, and fresh thyme.
SO good with grilled cheese to dip also!
Yum!
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If you like Roasted Red Pepper Soup you might also like these recipes…
Crock Pot Chicken Enchilada Soup
Mexican Street Corn Soup
Loaded Potato Soup
Roasted Red Pepper and Goat Cheese Pasta
Roasted Red Pepper and Feta Lasagna
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Roasted Red Pepper Soup
An easy and healthy soup that's insanely delicious
Ingredients
- 1 Tbsp olive oil
- 1 onion diced
- 6 cloves garlic minced
- 2 carrots peeled and diced
- kosher salt, pepper, red pepper flakes
- 2 12 oz jars roasted red peppers drained
- 1 15 oz can fire roasted tomatoes
- 2 14 oz cans chicken or vegetable broth
- 1 cup white wine (pinot grigio or chardonnay)
- 1 Tbsp fresh thyme leaves (plus more for garnish)
- 2 cups half and half
- 1 Tbsp sugar
- Optional toppings: goat cheese crumbles, croutons, fresh thyme leaves
Instructions
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In a large soup pot over medium heat add olive oil, onion, garlic, carrots, some kosher salt, pepper, and red pepper flakes (for heat). Cook for 5 minutes, stirring occasionally.
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Add the roasted red peppers, tomatoes, chicken or vegetable broth, and white wine. Turn the heat up to high and bring to a boil, then reduce heat to low and simmer for 30 minutes.
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Using an immersion blender, pulse until the soup is creamy and a smooth consistency.
Note: If you do not have an immersion blender you can use a blender or food processor. Transfer soup in small batches and blend until smooth. Caution: Soup MUST be cooled because hot soup will create too much steam and the blender top will explode.
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Add the fresh thyme leaves, half and half, and sugar. Bring back to a boil and reduce heat to simmer for 5 more minutes. Taste for seasoning and add more sugar, kosher salt, pepper, and crushed red pepper flakes to taste.
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Serve with goat cheese crumbles, croutons, and fresh thyme over top.
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