Roasted Red Pepper Soup is a flavorful soup made with oven-roasted red peppers, onion, garlic, and added sour cream for a creamier texture. Try my Roasted Tomato Soup for another delicious homemade soup.
Roasted Red Pepper Soup
It’s all about the roasted red bell peppers in this recipe. This soup would make a wonderful light lunch with a wedge salad. Or, serve it as a starter for dinner. Red peppers are full of vitamin C, antioxidants, and a good source of fiber. These reasons make them a smart choice to add to your diet.
Roasted Red Pepper Soup Ingredients
Red Bell Peppers: Bell peppers come in different colors of red, green (unripe), orange, and yellow. Red bell peppers, used in this recipe, are fully ripened and have a sweeter flavor. I will let you know how to roast the peppers. But, you could also buy a jar of store-bought roasted red peppers to save time.
White wine: I used Chardonnay in this recipe; choose any dry white wine you have on hand. If you choose not to use wine, you could use apple cider vinegar, chicken broth, or a half and half mixture of white wine vinegar and water. (In this recipe, you would use 1/8 cup white wine vinegar with 1/8 cup water.)
How to Roast Red Bell Peppers
Before you roast the peppers, be sure to pick out red peppers that have a glossy finish and feel heavy for their size. After you have chosen the best red peppers, it’s time to get them roasted and in the soup!
To get started, move the oven rack near the top, about 3-4 inches from the burner. Preheat the oven to broil and line a baking sheet with aluminum foil. Wash and dry each red bell pepper and place it on its side on the lined baking sheet. Place the peppers in the oven to broil for about 5 minutes, or until they are a deep brown color. (Watch them carefully so they don’t burn.)
Using tongs, carefully rotate the peppers and broil for another 5 minutes or so. Continue to rotate each pepper about 4 times to get each of them dark brown all over. Remove the peppers from the oven and tent them with aluminum foil. This will seal in the moisture and heat. Let them cool before peeling and seeding them.
Once the peppers have cooled, peel off the skin of each pepper. Next, cut off the ends of each pepper and cut the peppers in half. Remove and discard any seeds. Finally, cut the pepper into smaller chunks to dice the pepper. Set the diced peppers aside as you make the soup.
How to Make Roasted Red Pepper Soup
Once the peppers are roasted, peeled, seeded, and diced, it’s time to get the soup put together. To make the soup, get out a heavy bottom pot, like a Dutch oven. Over medium heat, add the oil, garlic, salt, and black pepper. Cook this for about 5 minutes.
Next, add the diced red peppers, chicken broth, and white wine. Cover the pot and continue cooking until it reaches a boil. Let the soup boil for 5 minutes. Then, remove the pot from the heat. Stir in the sour cream. Finally, use an immersion blender to puree the soup until it is smooth. Serve topped with scallions, cilantro, and a dollop of sour cream.
If you don’t have an immersion blender, simply pour half the soup in a blender. Carefully, with the lid held on tight, blend the soup to get a creamy texture. Repeat with the remaining soup. Store leftovers in an airtight container in the refrigerator for up to three days.
More Soups
Roasted Red Pepper Soup
Ingredients
- 4 red bell peppers, or a jar of store-bought roasted red peppers
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 teaspoons garlic, minced
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 4 cups chicken broth
- ¼ cup dry white wine, such as Chardonnay
- ½ cup sour cream, plus more for garnish
- scallions, sliced for garnish
Instructions
Roasting Peppers
- Place the oven rack 3-4 inches from the burner. Preheat the oven to broil.
- Wash and dry red bell peppers and place them on their sides on a baking sheet lined with aluminum foil.
- Place under broiler for 5-6 minutes (or until a deep brown).
- Using tongs, carefully rotate the peppers and let brown another 5-6 minutes. Continue to rotate the peppers every 5-6 minutes until the peppers are dark brown all over (20-25 minutes).
- Remove from oven and tent with aluminum foil to cover the peppers (sealing in moisture and heat).
- Once cooled, peel back and remove the skin of each pepper and discard.
- Slice open the pepper to remove and discard the seeds.
- Dice the remaining pepper.
Soup
- Heat a large Dutch oven over medium heat.
- Add oil, onion, garlic, salt, and black pepper. Cook, covered, for 5 minutes, stirring occasionally.
- Add the diced red peppers, broth, and white wine. Cover and bring to a boil.
- Boil 5 minutes. Then, remove from heat and stir in sour cream.
- Using an immersion blender (or standard blender in batches), puree the soup until very smooth.
- Serve topped with scallions, cilantro, and extra sour cream (optional).
Did you make this recipe?
You can tag me at @iamhomesteader.
Do you think this could be canned?
I don’t see why not. 🙂
Oh my this was so good. I didn’t have any white wine but did have cooking sherry. Added 1/8 cup since it can be strong. Served with grilled cheese on the side. Will be made again!