Roasted Red Pepper Soup Recipe
This Roasted Red Pepper Soup is a delightful vegetarian option that combines a harmonious mix of sweetness, smokiness, and comforting warmth, making it an ideal dish to enjoy.
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Ingredients
- 4 large red bell peppers
- 1 teaspoon olive oil
- 1 medium onion
- 1 medium carrot
- 2 garlic cloves
- 1 teaspoon herbs de provence
- 1/4 cup fresh parsley
- 3 cups vegetable broth or stock
- 1 medium russet potato
- 1/4 cup dry white wine
- Kosher salt and freshly ground black pepper
- 2 tablespoons sour cream
- 1/4 cup Parmigiano Reggiano cheese
- basil or parsley
Equipment Needed
- Dutch Oven or large pot
Instructions
- 1
Char the Peppers: Begin by grilling fresh red peppers. Place them directly onto the grill grates or set them over a flame on your stovetop. Rotate the peppers regularly until their skins are entirely charred and begin to blister. Once all the skin is blackened, take the peppers off the heat and transfer them to a bowl. Cover the bowl with aluminum foil or seal it in a paper bag for 10 minutes to allow the peppers to steam, which will facilitate easier peeling. After they have cooled, peel off the charred skins, discard the stems and seeds, and chop the peppers into rough pieces.
- 2
Cook the Aromatics: In a sizable pot, pour in the olive oil and warm it over medium heat. Introduce the onion, garlic, carrot, and herbs. Sauté the mixture until the vegetables soften and the onions become translucent, which should take around 5 to 7 minutes.
- 3
Incorporate the Vegetables: Add the broth, the roasted red peppers, diced potato, and wine to the pot. Bring the mixture to a vigorous boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer until the potatoes are extremely tender, stirring occasionally, for about 30 minutes.
- 4
Puree the Soup: Using an immersion blender, blend the soup together with the sour cream until it reaches a silky smooth consistency. If you prefer, you can also process the soup in batches using a standard blender.
- 5
Finish the Dish: Taste the soup and adjust the seasoning with salt and pepper as desired. Warm the soup for an additional couple of minutes before taking it off the heat.
- 6
Serve: Spoon the soup into bowls and sprinkle with grated Parmesan cheese. For a fresh touch, garnish with basil or parsley. If desired, you can also add croutons or serve with a slice of toasted bread on the side.
Nutrition Information
Notes & Tips
- If you don’t have an immersion blender, a regular blender works fine. You can use jarred roasted peppers but roasting fresh red peppers is easy and adds a flavor to the pepper flavor that can’t be beat.