I love soup weather. From tomato soup to this roasted red pepper soup, I can’t get enough. A delicious soup makes a great weeknight meal and they’re perfect to reheat on busy days. Here’s my recipe for how to make a flavorful red pepper soup that’s naturally gluten-free and dairy optional.
Roasted Red Pepper Soup Ingredients
There are a lot of reasons to love this soup. It’s packed with healthy veggies, which is always a plus in my book. Peppers are really high in vitamin C, which is also great for cold and flu season. The garlic and onion not only add flavor, but they’re also good for fending off the sniffles this time of year.
I use nutrient-dense chicken stock here, but vegetable stock will also work if it’s what you have on hand.
The recipe includes instructions for how to easily roast your own peppers in the oven. If the weather is warm enough outside, you can also throw them on the grill for a grilled pepper flavor. When I’m running a little short on time, sometimes I’ll use jarred roasted red peppers instead. You can usually find them in glass jars at the local grocery store.
A creamy soup is the perfect vehicle for toppings. Instead of crusty bread or croutons though, our family prefers a dollop of sour cream. You could also add some fresh, chopped herbs like basil or oregano or a dash of black pepper. A drizzle of heavy cream or extra virgin olive oil is also a nice way to top it off.
Make it a Meal
Since it’s packed with veggies I like this as a side dish, but you could easily turn it into the main course if you want. Add a little chicken or Italian sausage to the soup after blending for some more protein. This is a great way to use up leftover chicken from the day before too.
Tips for Making the Soup
The process is simple enough, but here are a few tips for getting the perfect roasted red pepper soup.
- Don’t overcrowd the baking sheet when roasting the peppers and tomatoes. If they’re overlapping and squished together they tend to steam instead of getting a nice, crispy skin on them.
- Don’t overfill the blender (if using one). I like using my immersion blender for this recipe, but a regular blender will also work. Just be sure not to fill it more than halfway at a time with the hot soup or you’ll have a hot (and dangerous!) mess.
- Make extra for later. This soup tastes even better after the flavors have had more time to meld. It also freezes well.
- Adjust the level of spice. It has a mild kick to it, but if your family doesn’t like spicy food then omit the red pepper flakes if desired. Or if you can’t get enough of the heat, then add some more!
Roasted Red Pepper Soup Recipe
- Preheat the oven to 425°F.
- Halve the red peppers and remove the stems and seeds.
- Place the bell pepper and tomatoes, cut side down, on a large baking sheet.
- Place the garlic cloves in between the peppers and tomatoes wherever there is room.
- Place the baking sheet in the preheated oven and roast for 20 minutes.
- Use the broiler to cook for an additional 3 minutes to get a little charring on the skin of the vegetables.
- In a large pot on the stovetop, heat the oil over medium heat.
- Saute the onion and carrot until slightly softened.
- Add the white wine and simmer for 5 minutes.
- Add the broth, Italian seasoning, red pepper flakes, and salt.
- Simmer over low heat, stirring occasionally until the peppers and tomatoes have finished cooking.
- Add the roasted peppers, tomatoes, and garlic to the pot on the stove.
- Using an immersion blender (or working in batches in a blender), puree the soup until smooth.
- Serve with a spoonful of sour cream and/or garnish with fresh basil if desired.
- Make this soup into a heartier meal by adding leftover cooked chicken or Italian sausage.
- Store any leftovers in an airtight container in the fridge.
What’s your favorite soup on a cold day? Leave a comment and let me know!