Roasted Red Pepper Soup! This bold and flavorful soup is made from roasted red peppers. My kids say it tastes like pizza! The perfect warm and comforting dish!
How Do I Make Roasted Red Pepper Soup?
This soup is quick and easy to put together with the main ingredient being red peppers. Cut the bell peppers in half and remove the seeds. Roast them in the oven, instructions are below, and then blend them up in a food processor or blender. I’ve made this soup using an immersion blender which will work also.
A dash of hot sauce will add a bit of heat. Some spices and herbs add some flavor. And the sour cream adds just the right amount of creaminess to this bold soup.
How Do I Roast Peppers in the Oven?
The easiest way to roast peppers is to do it in the oven. Cover a large baking sheet with foil. Slice the peppers in half, remove the stems and seeds. Then flatten them as much as possible.
Bake the peppers under a broiler for about 15 minutes. The skin will blacken. When most of the peppers are blackened then they are done. Once you remove them from the oven you will want to place them into a ziploc bag or tupperware, something that you can seal them in.
The steam from the peppers will soften the skin even more and will make it super easy to peel the blackened skin off. Once the peppers are cool to the touch then you can peel the skin off. For the soup I never worry about getting all of the skin. Just the black parts.
Other Soup Recipes to Enjoy:
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Roasted Red Pepper Soup
Ingredients
- 6 red bell peppers
- ½ cup yellow onion, chopped
- 2 tbsp extra virgin olive oil
- 5 cloves garlic
- 4 cups chicken broth
- 2 tsp hot sauce
- ½ tsp salt
- ½ tsp ground black pepper
- ¼ cup sour cream
- 1 tsp dried oregano
Instructions
- Clean the bell peppers, cut them in half and remove the seeds and membranes.
- Place them on a baking sheet covered in foil, pressing them down to make them as flat as possible. Place the garlic cloves on the baking sheet among the peppers.
- Place the baking sheet of peppers and garlic under the broiler in the oven and broil for about 15 minutes until the skins are blackened. Remove from the oven and place the peppers inside a tupperware container, and close the lid. This will allow the steam to soften them more. Keep in there for another 15 minutes.
- While prepping the bell peppers, in a dutch oven, saute the onions with the olive oil until the onions are soft and translucent.
- After peppers have cooled enough to touch, about 15 minutes. Remove from the tupperware and peel off the burnt skin. It will peel off. (I only peeled the burnt parts that were easily removed and left the skin that was still red and attached)
- Place the bell pepper, garlic cloves, and onion into a food processor and processes for about 3-5 minutes until there are no large chunks left.
- Add the mixture to the dutch oven, add in the chicken stock, hot sauce, salt, and pepper. Bring to a simmer, cover and allow to simmer for another 20 minutes.
- Remove from the heat. Stir in the sour cream. Place the oregano in your hand and crush it up slightly to release the flavor and to make the pieces smaller, then pour into the pot. Stir until completely combined.
- Serve with extra sour cream and fresh herbs on top if desired.
This is fabulous…..I always wait until red peppers are on sale and then I buy them ALL :)- roast them and freeze them until I want to make soup. The piece de resistance is drizzling balsamic glaze (Trader Joe’s) over the sour cream. Be still my heart!!!!!!
I have six orange peppers, would that work?