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Roasted Red Pepper Soup

Aug 27, 2023

Creamy, healthy, and delicious – this is my husband’s favorite soup. Made with sweet, charred peppers, olive oil, and herbs, it is easy to make, tasty and beautiful. The charred peppers add a depth of flavor that is irresistible, and while most red pepper soups are made with heavy cream, loads of butter, and jarred peppers, our family prefers this more healthful version.

This soup pairs well with savory salads, and warm, crusty sandwiches. Adding rice to the soup transforms it into a hearty porridge. Use vegetable broth and substitute warm cashew milk for the heavy cream and the vegans in your life will love it!

Left over soup will naturally thicken in the refrigerator and warming it with a squeeze of lemon creates a delightful, colorful sauce to layer beneath or alongside a simply pan-seared cod, haddock or halibut—elevating your fish dish to guest-worthy status.

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: Serves 4 (about 8 cups)

Recipe Ingredients

7 large red bell peppers, remove and discard seeds and membranes, cut in halves

¼ cup olive oil

¼ teaspoon garlic powder

¼ teaspoon lemon pepper

¼ teaspoon onion powder

¼ teaspoon Italian herbs

¼ teaspoon thyme

1 cup low-sodium vegetable or chicken broth, more as needed

1 ½ teaspoons kosher salt, more to taste

½ teaspoon ground black pepper, more to taste

2 tablespoons Heavy cream, for garnish

2 tablespoons Microgreens, for garnish

Recipe Instructions

Move the oven rack near the top, about 3-4 inches from the burner.

Preheat oven to 420°F convection-roast or broil.

Line a large baking sheet with aluminum foil.

Place pepper halves on the baking sheet, and drizzle the olive oil over the peppers, tossing them to coat both sides.

Season the peppers with the garlic powder, lemon pepper, onion powder, Italian herbs, and thyme, rotating them to coat all sides. Take care not to overcrowd the peppers so they roast and char evenly.

Roast the peppers for 5 to 10 minutes, or until they begin to soften. Check on the peppers every 5 minutes as oven temperatures vary.

Using tongs, carefully rotate the peppers and roast for another 5 to 10 minutes, or until the peppers begin to char, and become soft.

Remove from the oven, and add peppers, in batches, to a blender, with ½ cup of broth. Blend, and add the remaining peppers, and any juices captured in the aluminum foil. Add the remaining ½ cup of broth, and blend for 3-4 Minutes until smooth, increasing speed as needed.

Transfer the soup to a large Dutch oven over medium heat and add salt and pepper to taste. Heat the soup, and add more broth if needed (if soup has thickened).

Divide among bowls and use a tablespoon to drizzle heavy cream over top each soup. Sprinkle with black pepper, garnish with micro greens and serve immediately.

Note: This soup will store in the refrigerator for two days or freeze for up to three months.

If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it!

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