Roasted red pepper soup

It’s really starting to feel like winter here in Chicago. We had a big snow storm a few days ago, and although it was beautiful, it has made hibernating the only thing on my agenda (that and making soup!).  It has been so cold and dreary this week that all I really want to do is lay on our couch, cuddle with my kiddos and fill up on this warm and hearty roasted red pepper soup.  

We make a lot of soups in this house, a lot. But this is my first time making a red pepper soup and I’m so glad I did.

I know I say this a lot, but I honestly think this has to be the easiest soup recipe I’ve posted yet.  Instead of roasting my own peppers, I used jarred red peppers and it saved so much time, while still giving all the flavor I was looking for.

To make the soup I sautéed up an onion, a few carrots, garlic and red pepper flakes.  Then I added in the jarred red peppers, beans and stock.  Let it all simmer and then blended it in my Vitamix.  To finish, I drizzled a little extra virgin olive oil right on top and a few more red pepper flakes (I love when my soups have a little kick ;).  The result was a soup that’s creamy (while still being dairy free), bright and balanced and with a great kick at the end.

The whole thing took less than 30 minutes and I had a dinner for JonPaul and I that was healthy, warm and so satisfying on these snowy days.  

Roasted red pepper soup
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • 2 tbsp of olive oil
  • 1 large white onion, chopped
  • 6 cloves of garlic, minced
  • 2 large carrots, chopped
  • ¼ tsp of red pepper flakes
  • 2 12 oz jars of roasted red peppers, drained and rinsed
  • 1 15 oz can of cannellini beans, drained and rinsed
  • 4 cups of vegetable or chicken stock
  • 2 tbsp of red wine vinegar
  • salt and pepper to taste
  • For garnish
  • handful of basil, olive oil, coconut milk, red pepper flakes
Instructions
  1. In a large pot over medium heat, add the olive oil and chopped onion. Cook for 2-3 minutes until onions are translucent. Add carrots and cook for another 2-3 minutes.
  2. Add garlic and red pepper flakes, cook for one minute until fragrant
  3. Add the roasted red peppers, cannellini beans and chicken stock. Bring to a low simmer of medium-high heat. Allow the soup to simmer for 15-20 minutes.
  4. Working in small batches, transfer the soup to a high speed blender. Blend on medium-high for about 30 seconds until the soup has reached a velvety smooth texture. Return the pureed soup back to your pot.
  5. Over medium-low heat, heat the now pureed soup and add in the red wine vinegar and salt/pepper to taste. Taste and adjust seasoning accordingly.
  6. To serve, ladle a -2 cups of soup into serving bowl and garnish with additional red pepper flakes, a drizzle of olive oil and a few basil leaves. A little drizzle of coconut milk makes for another great garnish.
  7. Enjoy!

For more winter soup inspiration, try one of my other personal favorites, this dairy free roasted butternut squash soup.

 

 

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