Roasted Red Pepper Soup
This roasted red pepper soup is silky smooth, slightly smoky, and rich. You only need six ingredients and 20 minutes to whip up this comforting soup!
Equipment
- Sauce pan
- Immersion blender
- Sieve
Ingredients
- 14.5 ounces (411 g) fire roasted diced tomatoes Note 1
- 16 ounces (454 g) roasted red bell peppers
- 1 cup chicken stock Note 2
- 1 teaspoon smoked coarse sea salt
- 4 fresh basil leaves more for garnish
- ¼ cup heavy cream Note 3
Instructions
- In a medium saucepan, combined diced tomatoes, roasted peppers, chicken stock and salt. Bring it to a boil over medium high heat.
- Add basil leaves.
- Remove from the heat and blend the soup until smooth with an immersion blender. (You can also use a regular blender. Just be careful with hot soup.)
- Strain the soup through a fine mesh strainer. Press to extract as much soup as possible. This step is optional, but I think it’s worth it, because you remove any tomato skin, etc. And you’ll end up with silky smooth soup.
- Stir in heavy cream, garnish with extra fresh basil, and serve.
Notes
Note 1: I highly recommend fire-roasted tomatoes for extra flavor. But any diced tomatoes will do.
Note 2: I love to use “Better Than Bullion” chicken stock base for this. For vegan or vegetarian, you may use vegetable stock.
Note 3: Plain Greek yogurt may be used in place of heavy cream.
Storing Tips:
- Let the soup cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days.
- If you plan to freeze the soup, it's best to leave out the cream. Cream-based soups separate when they're defrosted causing a grainy, unpleasant texture.
- To freeze the soup, transfer to a freezer-safe container without the cream. Reheat on the stovetop over medium heat, then stir in the cream.
- Let the soup cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days.
- If you plan to freeze the soup, it's best to leave out the cream. Cream-based soups separate when they're defrosted causing a grainy, unpleasant texture.
- To freeze the soup, transfer to a freezer-safe container without the cream. Reheat on the stovetop over medium heat, then stir in the cream.
Nutrition
Calories: 155kcalCarbohydrates: 16gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 3176mgPotassium: 325mgFiber: 3gSugar: 5gVitamin A: 1656IUVitamin C: 73mgCalcium: 120mgIron: 2mg
* Disclaimer: All nutrition information are estimates only.