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: 1 stick (1/4 lb.) unsalted butter; 6 onions, finely chopped; 4 cloves garlic, minced; 4 (14 oz.) cans Italian plum tomatoes with their juice; 4 (13.75 oz.) cans chicken or vegetable broth; 1 (15 oz.) can crushed tomatoes; 4 (7 oz.) jars roasted red peppers, chopped; 2 tablespoons Pernod or other anise-flavored liqueur, optional; 1 tablespoon fresh thyme leaves, plus more for garnish; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 cup sour cream; 2 teaspoons grated lemon peel

Servings: persons

1 stick (1/4 lb.) unsalted butter
6 onions, finely chopped
4 cloves garlic, minced
4 (14 oz.) cans Italian plum tomatoes with their juice
4 (13.75 oz.) cans chicken or vegetable broth
1 (15 oz.) can crushed tomatoes
4 (7 oz.) jars roasted red peppers, chopped
2 tablespoons Pernod or other anise-flavored liqueur, optional
1 tablespoon fresh thyme leaves, plus more for garnish
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup sour cream
2 teaspoons grated lemon peel

1
In a Dutch oven or other large, heavy pot, melt butter over medium heat. Add onions and cook, stirring, until softened, about 10 minutes. Add garlic and cook, stirring, for 2 minutes. Add plum tomatoes and their juice, chicken broth and crushed tomatoes; bring to a boil; then simmer for 5 minutes. Add red peppers, Pernod (if using), thyme, salt and pepper; bring to a boil; then simmer for 5 minutes longer.
2
In a bowl, stir together sour cream and lemon peel. Cover and refrigerate.
3
Strain soup into a large bowl. Puree strained solids in batches in a blender or food processor, adding soup liquid to blend. Strain again over same bowl and discard solids. Wipe out Dutch oven, add soup and bring to a simmer.
4
Strain soup into a serving bowl, dollop sour cream on top and garnish with thyme.

606

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: 1 stick (1/4 lb.) unsalted butter, 6 onions, finely chopped, 4 cloves garlic, minced, 4 (14 oz.) cans Italian plum tomatoes with their juice, 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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