Roasted Red Pepper Soup

Discover the best roasted red pepper soup recipe, packed with bold flavors and easy-to-follow instructions. This creamy, comforting soup features roasted red peppers, caramelized onions, and a medley of spices. Perfect for cozy dinners, meal prep, or entertaining guests, this nutrient-packed dish is both versatile and satisfying. Learn how to make this restaurant-quality soup at home with tips for customizing, freezing, and serving. Whether you pair it with grilled cheese or a fresh salad, this roasted red pepper soup will be your new go-to recipe for a delicious, hearty meal!

Ingredients

Soup Base:

• 2 tablespoons butter
• ⅓ cup carrots, diced
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 tablespoon brown sugar
• 1 teaspoon soy sauce
• 1 teaspoon hot sauce
• ½ cup dry white wine (see notes)
• 20 oz. roasted red peppers, drained (two 10 oz. jars)
• 28 oz. crushed tomatoes
• 5 cups chicken broth
• ½ cup heavy cream (optional)
• ¼ cup Parmesan cheese, grated (optional)

Seasonings:

• 1 teaspoon EACH: parsley, mustard powder
• ¾ teaspoon oregano
• ½ teaspoon EACH: dried basil, salt
• 1 pinch red pepper flakes

Serving Options:

• Parmesan cheese shavings, croutons, freshly cracked black pepper

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Instructions

1. Caramelize the Vegetables:
   Melt the butter in a large pot over medium heat. Add the onions and carrots, stirring to coat in the butter. Reduce the heat to medium-low, cover, and cook for about 25 minutes, stirring every few minutes. Lower the heat further if needed to prevent burning. The onions should become lightly caramelized.
2. Build the Flavor Base:
   Stir in the garlic, tomato paste, brown sugar, soy sauce, hot sauce, and all the seasonings. Cook over medium-low heat for 2 minutes, allowing the flavors to meld.
3. Deglaze with Wine:
   Increase the heat to medium and add the white wine. Simmer for 3-4 minutes, stirring with a silicone spatula until the liquid reduces by half.
4. Combine Core Ingredients:
   Add the roasted red peppers, crushed tomatoes, and chicken broth. Remove the pot from the heat and use an immersion blender to blend until smooth. Alternatively, carefully transfer the mixture to a blender and blend in batches.
5. Simmer to Perfection:
   Return the blended soup to the stove. Bring it to a gentle simmer and let it reduce for 30 minutes, uncovered. Stir occasionally to prevent sticking and to achieve the desired consistency. The longer it simmers, the thicker and richer the soup will become.
6. Finish and Serve:
   Turn off the heat. Stir in the heavy cream and sprinkle in the Parmesan cheese gradually, if using. Adjust seasoning if needed. Garnish with croutons, Parmesan shavings, and freshly cracked black pepper. Serve hot with Garlic Bread With Cheese for the ultimate pairing.

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Why You’ll Love This Recipe

• Rich and Flavorful: Roasted red peppers and caramelized onions create a deep, smoky sweetness complemented by savory spices.
• Customizable: Easily adjust the heat level, consistency, or richness to your liking.
• Comforting: Perfect for cozy dinners, meal prep, or impressing guests with minimal effort.
• Nutrient-Packed: Loaded with vegetables and bursting with vitamins and antioxidants.

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Tips

• Caramelization is Key: Take your time with the onions and carrots; their sweetness forms the soup’s foundation.
• Blend Carefully: If using a blender, allow the soup to cool slightly before blending in batches to avoid accidents.
• Adjust Thickness: Simmer longer for a thicker soup or add extra broth for a thinner consistency.
• Wine Substitute: If you prefer not to use wine, substitute with an equal amount of chicken broth and a splash of lemon juice.

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Variations and Substitutions

• Vegetarian Option: Swap chicken broth for vegetable broth and omit Parmesan cheese or use a plant-based alternative.
• Spicy Twist: Add extra red pepper flakes or a dash of cayenne for more heat.
• Cheesy Upgrade: Stir in shredded Gouda or Fontina for a creamy, cheesy finish.
• Herbal Touch: Garnish with fresh basil or parsley for added freshness.

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FAQs

Q: Can I make this soup ahead of time?
A: Yes! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 4 days.

Q: Can I freeze this soup?
A: Absolutely. Allow it to cool completely before freezing. Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Q: Can I use fresh red peppers instead of jarred?
A: Yes, roast fresh red peppers until charred, peel the skins, and use them in place of jarred peppers.

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Serving Suggestions

• Pair this soup with a fresh green salad or a crusty baguette.
• Serve alongside a grilled cheese sandwich for a comforting classic.
• Top with a dollop of sour cream or Greek yogurt for extra creaminess.

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Enjoy this hearty and flavorful Roasted Red Pepper Soup as a satisfying meal or a stunning appetizer for your next gathering!