Roasted Red Pepper Soup Recipe
Roasted Red Pepper Soup is like a warm bowl of comfort with sweet roasted peppers, fire-roasted tomatoes, and fresh herbs in every spoonful.
Servings: 6
Calories: 95kcal
Ingredients
- 2 Tablespoons Olive oil
- 1 sweet onion, diced
- 3 stalks celery, finely chopped
- 2 carrots, peeled and chopped
- 1 Tablespoon minced garlic (about 3 cloves)
- 1 kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 Tablespoons dry white cooking wine (or use vegetable broth)
- 2 Tablespoons fresh basil, chopped (plus more for garnish)
- 1 teaspoon thyme
- 1 16-ounce jar of roasted red peppers, drained
- 1 14-ounce can fire-roasted diced tomatoes
- 3 cups low-sodium vegetable broth
- 2 Tablespoons tomato paste
- ¼ cup sour cream
Instructions
- Heat olive oil over medium heat in a Dutch oven or large pot. Add diced sweet onion, chopped celery, chopped carrots, and sauté for 4 - 5 minutes.
- Add minced garlic, kosher salt, ground black pepper, and crushed red pepper flakes. Cook for 2 - 3 minutes, then deglaze with dry white cooking wine. Then, add the chopped basil and thyme.
- Add the jar of roasted red peppers, a can of fire-roasted diced tomatoes, low-sodium vegetable broth, and tomato paste. Bring to a boil, then reduce heat and simmer for 20 - 30 minutes or until the vegetables are tender.
- Remove the pot from the heat. Use an immersion blender or high-speed blender to blend the ingredients until smooth. Add sour cream and blend until creamy.
- Garnish with sour cream and additional fresh basil. (optional)
- Serve and enjoy!
Notes
You can substitute the dry white wine with vegetable broth to deglaze.
Store the soup in an airtight container in the fridge for 3-4 days.
Nutrition
Calories: 95kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 66mg | Potassium: 180mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3626IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 0.4mg