Roasted Red Pepper Soup

Roasted Red Pepper Soup

My mother-in-law’s visit was super brief! I thought we were going to spend the entire day together.  It turned out, we only spent lunch and dinner together eating out.  During the in-between time, she jetted off to sightsee with her fiancé.  On the way to the city, they saw traffic on the Bay Bridge.  The traffic in the city was so bad that they couldn’t make it to the Golden Gate Bridge so they turned back around.  Bummer!

Roasted Red Pepper Soup

We had Japanese food for lunch and Korean food for dinner.  The Korean restaurant we went to was a huge disappointment, even though Yelp says otherwise.  I hate trying new restaurants hoping the food would be good but ending up tasting bad.  I was relieved to be back at home cooking again.  This soup hits all the right spots –comforting and soothing.  Happy Thursday!

Roasted Red Pepper Soup

Print this recipe

Ingredients:

  • 2 large red bell peppers
  • olive oil for cooking
  • 1 onion, chopped
  • 3 small carrots, peeled and diced
  • 3 cloves of garlic, finely chopped
  • 2 teaspoons of fresh thyme leaves, chopped
  • 1/2 cup of white wine (I used a Chardonnay)
  • 1 (32 ounce) can/box of chicken broth
  • 1 starchy potato, peeled and cut into 1/2″ cubes
  • 1 teaspoon of sugar
  • salt and pepper to season
  • sour cream for dolloping
  • garlic croutons for garnish
  • fresh Italian parsley, finely chopped for garnish

Roasted Red Pepper Soup

Preparation:

Arrange bell peppers on a baking sheet covered with aluminum foil and place it under the broiler.  Roast the bell peppers and turn them occasionally with tongs until charred, about 15-20 minutes.  Transfer to a large bowl and cover tightly with plastic wrap.  Let the peppers cool for 15-20 minutes before handling them.  Using your fingers, rub or peel the skin off the peppers and discard.  Cut the stem and seeds from the peppers and discard.  Chop or dice peppers and set aside.

In a large Dutch oven over medium heat add olive oil, chopped onions, carrots, garlic and thyme.  Cook until onions are translucent, about 5-7 minutes.  Add wine, chicken broth, potato, sugar and bell peppers.  Bring the soup pot to a boil and reduce to heat to low.  Simmer for 30 minutes or until potatoes are tender.  Remove the pot from the heat.  Using an immersion blender, purée the soup until smooth.  Season the soup with salt and pepper.

Ladle the soup into bowls. Dollop a tablespoon of sour cream in the center of each bowl and top with croutons.  Sprinkle chopped parsley over top and serve.

Adapted from Giada De Laurentiis

Roasted Red Pepper Soup
 

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Comments

  1. says

    This looks heart and delicious! I like the vibrant color of the dish. Bookmarking the recipe :)
    Sorry to hear you had a bad experience at the Korean restaurant! I find that many Yelp reviews are pretty accurate, but there are also ones I really disagree with.

  2. consuelohoneyandfigs says

    I love roasted red pepper soups, and your addition of potato to make it thicker is such a fantastic idea! I’ll be trying it soon!
    And I’m sorry to hear that the food in the Korean restaurant wasn’t nice… I hate when that happens too :(

  3. says

    What a shame your dinner didn’t live up to expectations – it’s always nice to try new restaurants, but not so good if they are disappointing. Your soup looks fabulous though, lovely and warming for the cooler days of autumn.

  4. says

    Anne, I think we are at the same wave length this week!
    I was just looking for a recipe where I could use bell peppers because a friend brought me a whole bag of bell peppers from her garden.
    The soup looks so yummy, with beautiful colors and a great, creamy texture.
    Perfect for my bell peppers :)

  5. says

    Aaw sorry to hear that the Korean restaurant was a disappointment. This soup looks so tasty and comforting that it hopefully was able to make you feel better:) Love the flavors of roasted red peppers with all these herbs, looks so creamy and delicious – perfect for the chillier nights we are getting:) Hope you enjoy the rest of the week Anne!

  6. Chris says

    I’m not a huge soup fan, and Anne knows this so she tries to jazz things up whenever she makes soup. This soup was pretty awesome. We had it with sandwiches and it really made me question my anti-soup philosophy. Maybe as I grow older I’ll feel more inclined to eat more soup. :)

    Korean food on the other hand…I could eat that non-stop for a week and not get bored…

  7. says

    Sometimes those short and brief visits are the best! Don’t you just love the smell of sweet bell peppers roasting on your gas grill? Great soup to welcome fall. Take Care, BAM

  8. says

    This soup sounds delicious Anne! I love soup with roasted red peppers. So good. I feel the same way – my husband and I are notorious for not trying new restaurants since when we go out to eat we want it to be good! I don’t like wasting a meal out on something that isn’t great!

  9. says

    I love living in a big city but the traffic can really be a pain sometimes. Too bad your MIL’s sightseeing plans were ruined. This soup, on the other hand, sounds delicious, Anne. Red peppers are sweet as it is but roasting them would add some great flavors to the soup. Yum!

  10. says

    I love my Mother in law, but I love the short visits. SHORT visits are always the best in my book with her. Sounds like you had a great time, though.
    I’m drooling over here as I’m trying to read and the soup pics are just calling my name. LOVE red peppers. Pinned…and printing for a soup day this week. It’s been super cold over here lately. It was 23 degrees while my youngest had his soccer game this morning…brrr chilly!! Have a great rest of your weekend, Anne!

  11. says

    Your photos are always so inviting, Anne! This soup is making me hungry. :) It is finally beginning to cool off here and I am looking forward to soup season. I love sour cream in soup and it sounds like such a wonderful combination with red peppers! Do you think I could substitute vegetable broth for the chicken broth? My vegetarian daughter loves red pepper and I think she would love this soup!

    • says

      I one time used Trader Joe’s vegetable broth and it was too tomato-y for my taste, which can overpower the delicate flavor of the red pepper soup. If you can get a vegetable broth/stock that’s on the lighter side and not overpowering, it would work great. I think Swanson makes a pretty good vegetable broth.

  12. juliemurkerson says

    Roasted Red Pepper soup is one of my favorite types of soups! There’s a little coffee shop in my hometown that serves a fantastic Roasted Red Pepper and Tomato Bisque. I used to get it often when I worked down the road from it. I might have to add your soup to my list of meals to try! Pinned!

  13. kitchenriffs says

    Traffic can be such a pain, can’t it? And I hate it when a restaurant doesn’t live up to its reviews. I read someplace that a large number of reviews on Yelp aren’t real (they’re paid for), and the difference between what I’ve experienced at some places and the glowing reviews, I believe it. Anyway, lovely soup. Great color, and I’ll bet the flavor is wonderful.

  14. says

    This soup is stunning Ann! It looks so creamy and flavorful! I am the same way about eating out – I’d rather stay in and eat my own home-cooking. Have a great week!

  15. Beverly MacLean says

    Lovely soup! I’ll be adding this to my regular rotation of soups. After 25cm of snow yesterday this is a perfect lunch on such a wintery day. Thanks for sharing! Take care.

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