Roasted Red Pepper Soup
Rich, creamy Roasted Red Pepper Soup is made by roasting all of your ingredients to create a deep and savory dish that's perfect for cold winter days.
Servings: 4
Calories: 269kcal
Equipment
- Chef's Knife
- Can Opener
- Ceramic Baking Dish
- Blender with Lid or immersion blender
Ingredients
- 3 count red bell pepper
- 8.5 ounces whole carrots
- 1 count yellow onion
- 10 ounces cherry tomatoes
- 1 bulb garlic
- 15.5 ounces canned cannellini beans or butter beans
- 1 bunch fresh thyme
- 1 teaspoon smoked paprika
- 1 teaspoon dried basil
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cumin
- 3 tablespoons extra-virgin olive oil
- 2 cups chicken broth
- 1 teaspoon hot sauce
- salt to taste
- heavy cream for garnish
- red pepper flakes for garnish
- freshly chopped parsley for garnish
- croutons for garnish
Instructions
- Preheat your oven to 400℉.
- Chop and deseed the bell peppers into quarters.
- Wash and cut the carrots into medium-sized pieces.Peel and slice the onion in half as well.
- In a ceramic baking dish, add in the cut vegetables and cherry tomatoes.Slice off the top of the whole garlic bulb, then place in the dish.
- Pour the canned beans on top (including the liquid from the can). Place the fresh thyme in the dish, and pour the dry seasonings and olive oil over the entire pan.
- Roast in the oven, uncovered for 40 minutes.There should be a slight char on the veggies.
- Discard the roasted thyme leaves (and set the garlic aside), then add the roasted vegetables to a large blender.Don't forget to pour in the pan liquid - that's a ton of flavor!
- Squeeze the roasted garlic bulb so the garlic falls into the blender, and discard the garlic peels.
- Blend until a thick red liquid forms. Slowly add in the chicken broth to create a creamy soup.
- Finally, stir in the hot sauce. Taste, and add any salt to your preference.
- Serve with a swirl of heavy cream and some red pepper flakes. I love to accompany this with grilled cheese croutons for a hearty meal. Enjoy!
Notes
Equipment Tips:
If you only have an immersion blender, you can add all of the vegetables to a large pot with the chicken broth, and blend until smooth.
Be sure to let the steam/vapor escape from the vegetables before blending to prevent any explosions! In addition, start blending on the lowest setting and work your way up to a medium-high speed.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
To freeze, add to a freezer-safe bag and remove all of the air. Store in the freezer for up to 4 months.
When ready to eat, let it defrost overnight in the refrigerator. Gently reheat on the stove or in the microwave.
Nutrition
Calories: 269kcal | Carbohydrates: 33g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 2mg | Sodium: 519mg | Potassium: 901mg | Fiber: 8g | Sugar: 6g | Vitamin A: 10737IU | Vitamin C: 23mg | Calcium: 127mg | Iron: 5mg