Roasted Red Pepper Soup

Course: Main Course, Soup

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Calories: 222cal

Author: Ashley Fehr

Roasted Red Pepper Soup is boldly flavored with tomatoes, parmesan cheese, herbs, seasonings, and of course plenty of freshly roasted red peppers! This silky smooth and creamy homemade soup is a whole lot easier to make than you may think.

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US Customary - Metric

Ingredients

2 lbs red bell peppers (about 5) 900 grams
1 ½ lbs roma or cherry tomatoes (about 6 roma) 681 grams
oil, salt and freshly cracked pepper
1 tablespoon oil
1 medium onion (finely diced)
2 large carrots (peeled and finely diced)
1 rib celery (finely diced)
4 cloves garlic (minced)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1-2 teaspoons salt
¼ teaspoon red pepper flakes
2 cups low sodium vegetable broth
1 tablespoon granulated sugar
½ cup cream (any kind)
¼ cup grated Parmesan cheese

Instructions

Preheat oven to 400 degrees F and line a baking sheet with parchment or tin foil. Spray with non stick spray.
Cut peppers and tomatoes into 1.5-2" chunks (not necessary if using cherry or grape tomatoes). Place on the prepared baking sheet, drizzle with oil and sprinkle with salt and pepper. Toss to coat.
Roast for 30-40 minutes, just until beginning to brown. You want a little color on them, but we don't want them burnt! If the tomatoes brown too quickly, you can remove them from the pan and continue cooking the peppers.
Meanwhile, heat 1 tablespoon oil in a large soup pot over medium-high heat. Add the onion, carrots and celery.
Cook until onion is translucent, then add the garlic, basil, oregano, parsley, 1 teaspoon salt and red pepper flakes and cook 2 minutes.
Stir in the broth and bring to a simmer. Cover and cook until tender, about 10-15 minutes.
When the peppers and tomatoes are done roasting, puree them in a blender or food processor along with any juices. Remove all the contents from the pot and puree as well.
Combine the two purees in the same soup pot, adding in the sugar, cream and Parmesan. Taste and add salt and freshly cracker pepper as needed.

Video

Notes

Ingredients and Substitutions:

Red peppers: I know that many roasted red pepper soup recipes use jarred store-bought roasted red peppers, and that is fine -- but roasting red peppers is so easy I don't know why you wouldn't! That being said, if you'd rather substitute with 2 jars of already roasted red peppers, you can do that.
Tomatoes: I prefer to use the smaller, more flavorful varieties of tomatoes since they add so much to this soup! If you don't like tomatoes, you could easily add more peppers, but you may want to add more carrots and celery to balance out the flavor.
Broth: vegetable broth keeps this recipe vegetarian (if you opt for a vegetarian cheese), but you can sub for chicken broth if that's what you have.
Herbs: feel free to substitute with fresh herbs if they are in season! Stir them in at the end of the cook time, not at the beginning.

Storage:

Fridge: you can refrigerate this soup up to 4-5 days -- it just gets better with time!
Freezer: this soup freezes perfectly! You can freeze it altogether or in individual portions. Freeze for up to 6 months (frozen foods are safe to eat indefinitely, but the longer they are in the freezer the poorer the quality).

Nutrition