- Food: Roasted Red Pepper Soup
- Writer: Lizzie Green
- Content-Type: Food Blog
On chilly winter days, I adore preparing this vibrant soup with roasted red peppers. It’s a nighttime staple thanks to its easy preparation and filling flavor.
If you had too many cookies over the weekend, this recipe for roasted red pepper soup will help you feel lighter and more energized while still being creamy and delicious.
Additionally, I think the green herbs and red pepper soup look so festive! You can decorate your soup if you haven’t had time to decorate a tree this year or if you’re sick of decorating cookies.
Ingredients for Roasted Red Pepper Soup Recipe
Red bell peppers aren’t in season, so I substitute canned, roasted red peppers, which are a pantry staple.
But go ahead and roast your own if you’re making this soup in the summer or fall! Fresh carrots, fennel, and thyme balance out the peppers’ acidic flavor.
Without using heavy cream or nuts, cannellini beans give the soup a creamy texture, and balsamic vinegar completes the savory flavor.
This recipe for roasted red pepper soup is an old favorite and can be found on page 203 of our first cookbook, which also makes a terrific present (shameless promotion!).
The minimal changes I made to the original recipe are detailed here.
I included more herbs and chopped roasted red peppers to break up the soup’s silky smoothness.
Although it’s a minor point, the coarsely diced peppers give the dish a wonderful texture. For crunch, adding some croutons or roasted chickpeas on top would be enjoyable.
Making Roasted Red Pepper Soup: A Recipe
This recipe for roasted red pepper soup is quite straightforward. Start by softening the onion, fennel, garlic, carrots, and thyme in hot oil. Then, add the broth, peppers, cannellini beans, and a splash of balsamic, and stir to combine.
Simmer for about 20 minutes to let the flavors meld and the carrots get completely soft. You may now combine!
then give it a go and presto… You have a rich, crimson-orange Christmas soup (or soup for whatever holiday you celebrate).
This soup can be prepared ahead of time and kept in the refrigerator for a few days because the flavors keep becoming better. Additionally, it freezes well, so prepare it in advance and bag it for your office lunches.
If you’re including this soup in a bigger meal, consider serving it over warm spaghetti, homemade focaccia, or crusty toast. Any one of them would be an excellent option:
- Pasta with kale and sun-dried tomatoes and herbs and garlic
- Pasta with butternut squash, walnuts, and sage
- Orecchiette Pasta with Broccoli and Kale
- Make-your-own Mac and Cheese
- Vegan Mac and Cheese
It would also go well with grilled cheese or a filling salad like this kale salad or this roasted beet salad.
Roasted Red Pepper Soup
|10 minutes to prepare
Cook Time: 35 minutes
Duration: 45 minutes
This soup made from roasted red peppers is a healthy, filling winter dish. Excellent for packing for lunch or weeknight meals.
- 1/4 cup extra-virgin olive oil, divided, plus more for drizzling
- 1 medium yellow onion, chopped
- 2 garlic cloves, chopped
- 1 small fennel bulb, coarsely chopped
- 3 medium carrots, chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons balsamic vinegar
- 3 jarred roasted red bell peppers
- 1/4 cup cooked cannellini beans, drained and rinsed
- 2 tablespoons tomato paste
- 1/2 to 1 teaspoon sea salt
- 4 cups vegetable broth
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes, optional
For Serving (all optional):
- 1 jarred roasted red pepper, diced
- Finely chopped parsley
- Pinches of red pepper flakes
- Warm baguette
- Over medium heat, warm 2 tablespoons of olive oil in a big pot. Cook the onion for about 5 minutes, until transparent, while adding pinches of salt and pepper.
- Add the thyme leaves, carrots, fennel, and garlic. For about 10 minutes, stir and cook the carrots until they start to soften.
- Red peppers, beans, tomato paste, broth, and 1/2 teaspoon salt should all be added. Simmer for 15 to 20 minutes, or until the carrots are fork-tender.
- The remaining 2 tablespoons of olive oil should be added to the high-speed blender along with the simmering soup, and purée until smooth. To taste, add additional salt and pepper to the seasoning. To taste, add a few more balsamic drops if you’d like the punch to be stronger. You can increase the spiciness by adding 1/2 teaspoon of red pepper flakes.
- Serve with chosen garnishes, a warm baguette, and liberal drizzles of extra virgin olive oil.