Serve roasted red pepper soup, along with a side salad and a roll, for a hearty lunch or light dinner. Red, orange, or yellow bell peppers, or a combination of all three, can be used in this soup recipe, if desired. Vegetable stock can be used in place of the chicken stock to make a vegetarian version of roasted red pepper soup.
Directions for Roasting Peppers
To make this soup recipe, roast the peppers in advance, then proceed with the soup recipe.
- To roast the red peppers, preheat the oven to 400 degrees.
- Place the peppers on a baking pan, and place the pan in the oven.
- Roast the peppers, turning every 15 minutes, for approximately 1 hour.
- Remove the roasted peppers from the oven.
- Place the peppers in a large bowl, and cover the bowl with aluminum foil.
- Let the peppers cool to room temperature.
- Peel the skins off the cooled peppers.
- Cut the peppers open, and discard the seeds.
- Roughly chop the peppers and set aside.
Ingredients for Roasted Red Pepper Soup
- 4 red bell peppers
- 1 medium onion - chopped
- 1 clove garlic - minced
- 3 cups chicken stock
- 1 tablespoon all-purposed flour
- 1 teaspoon ground sage
- 1/2 to 1 teaspoon salt
- 1/4 to 1/2 teaspoon freshly ground black pepper
Directions for Roasted Red Pepper Soup
- Place 1/3 cup of the chicken stock in a large pan, or stock pot.
- Place the pan over high heat and bring to a boil.
- Add the chopped onions and garlic to the boiling stock, and let cook for 5-7 minutes, or until most of the stock has been reduced.
- Lower the heat to medium low, and continue cooking the onions and garlic until soft.
- Stir in the prepared roasted peppers.
- Stir the sage into the flour.
- Sprinkle the sage and flour mixture on top of the pepper, onion, garlic mixture.
- Stir in the remaining 2 2/3 cup chicken stock.
- Add salt and pepper to taste.
- Bring the soup back to a boil, reduce the heat to medium low, and simmer for 10 minutes.
- Use an immersion blender to process the soup until smooth. Or add the soup, in small batches, to a food processor, and process until smooth.
- Add the pureed soup back to the pan and heat through.
Garnish Ideas for Roasted Pepper Soup
Add one or more of these garnishes to a bowl of red pepper soup.
- Freshly chopped dill
- Freshly chopped chives
- Croutons
- Shredded Parmesan cheese
- Feta cheese
- Tablespoon of sour cream
- Finely chopped raw bell pepper
Additional Serving Suggestions
Add 1/2 to 1 teaspoon of red pepper flakes to the soup recipe, to create a slightly spicy version of the roasted red pepper soup.
Cream of Red Pepper Soup
A creamy version of the roasted red pepper soup is simple to make. Add one cup of whole milk, or half-and-half to the completed soup. Allow to heat through for another 3 to 5 minutes. Taste the cream of red pepper soup, and adjust the salt and pepper if necessary.
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