Roasted Red Pepper Soup
Roasted Red Pepper Soup is a flavorful soup made with oven-roasted red peppers, onion, garlic, and added sour cream for a creamier texture.
Servings: 8
Calories: 109kcal
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).
Nutrition
Calories: 109kcal