Roasted Red Pepper Soup Recipe

Name: Roasted Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds Red Bell Peppers; 1 Tablespoon Extra Virgin Olive Oil; 1 Tablespoon Unsalted Butter; 1 whole Yellow Onion, Diced; 4 cloves Garlic, Minced; 1/4 cups Dry White Wine; 1-1/2 cup Chicken Broth (I Used Chicken Bullion Cubes); 1 whole Bay Leaf; 1/2 teaspoons Dried Thyme, Or More To Taste; 1/4 teaspoons Cayenne Pepper; 1 teaspoon Salt, More Or Less To Taste; 1 pinch Heavy Cream (optional); 1 pinch Grated Parmesan For Sprinkling, Optional

Servings: persons

3 pounds Red Bell Peppers
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Unsalted Butter
1 whole Yellow Onion, Diced
4 cloves Garlic, Minced
1/4 cups Dry White Wine
1-1/2 cup Chicken Broth (I Used Chicken Bullion Cubes)
1 whole Bay Leaf
1/2 teaspoons Dried Thyme, Or More To Taste
1/4 teaspoons Cayenne Pepper
1 teaspoon Salt, More Or Less To Taste
1 pinch Heavy Cream (optional)
1 pinch Grated Parmesan For Sprinkling, Optional

1
For the peppers:
2
Preheat oven to 400 F and move oven rack to top rung. Cut red peppers in half and take out the seeds and stem. Place them skin side up on a rimmed baking sheet. Roast for 30-40 minutes until blackened (check after 20). Remove from the oven and immediately cover the pan in foil. Steam for 10 minutes.
3
Uncover and let the peppers cool. Once cool enough to handle, peel off the skin. Set aside.
4
For the soup:
5
Add oil and butter into a large pot and heat over medium. Once the butter has melted, add the onions and cook until softened, about 5-7 minutes. Add the garlic and let it cook for 30 seconds. Add the white wine and cook until most of the wine has been absorbed, about 1 minute.
6
Now add the red peppers (there was some liquid in the bowl-add that too), chicken broth, bay leaf, thyme and cayenne. Bring heat to high and bring to a boil. Then cover and reduce heat to a simmer. Simmer for 5 minutes. Remove bay leaf. Using an immersion blender or a Vitamix or standing blender (in small batches) blend until smooth and season with salt.
7
Notes:
8
1. I think the Vitamix makes this extra creamy. So I didn't need any heavy cream. If you don't have a high powdered blender, you may want to stir in a little cream!
9
2. Want to make this vegan? Use 2 tablespoons of oil and omit butter, and use vegetable broth instead of chicken broth!

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 pounds Red Bell Peppers, 1 Tablespoon Extra Virgin Olive Oil, 1 Tablespoon Unsalted Butter, 1 whole Yellow Onion, Diced, and more.

Yes, Roasted Red Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Pepper Soup

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