Ina Garten Roasted Red Pepper Soup is made with red bell peppers, yellow onions, sun-dried tomatoes, garlic, vegetable stock, olive oil, lemon juice, creme fraiche, and pesto. This savory Barefoot Contessa Roasted Red Pepper Soup recipe creates a dinner that takes about 1 hour to prepare and can serve up to 4 people.
🧡 Why You’ll Love This Roasted Red Pepper Soup Recipe:
- Tasty: Cooking the peppers makes them sweet and gives the soup a strong, good taste.
- Simple to Make: The soup is easy to cook with easy steps and ingredients, great for beginners.
- Good for Health: This soup has lots of vitamins and healthy stuff from the peppers, making it both yummy and healthy.
🌶 Ina Garten Roasted Red Pepper Soup Ingredients
- 6 red bell peppers (1.6 lbs/750g)
- 1 yellow onion, finely chopped
- 5 jarred sun-dried tomatoes
- 4 garlic cloves, peeled
- ½ tablespoon lemon juice
- 2.5 cups vegetable stock (600ml)
- Salt and pepper, to taste
- 1 tablespoon olive oil, plus more for roasting
- 1-2 tablespoons homemade pesto
- 2 tablespoons creme fraiche, for topping
🥣 How To Make Ina Garten Roasted Red Pepper Soup
- Preheat the oven to 200°C (400°F).
- Chop the red peppers into large chunks and place them on a large baking tray with the whole garlic cloves. Drizzle with a little olive oil.
- Roast for about 40 minutes, or until the peppers are slightly blackened. Remove from the oven and season with salt and pepper.
- While the peppers are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped yellow onion and sauté until soft and translucent.
- Add the sun-dried tomatoes to the pot and cook for a few minutes until they are softened.
- Add the roasted peppers and garlic to the pot along with the vegetable stock. Bring to a simmer and cook for 10 minutes.
- Remove from heat and let cool slightly. Blend the soup with an immersion blender until smooth.
- Season with salt and pepper to taste. Stir in the lemon juice.
- Serve the soup in bowls, topped with creme fraiche and a dollop of pesto. Serve with crusty bread for dipping.
💠Recipe Tips
- Cook the peppers until they are a little dark to make them taste better.
- Make the soup thicker or thinner by using more or less vegetable broth as you like.
- Add what you like on top, like fresh herbs, croutons, or some olive oil.
🥗 What To Serve With Roasted Red Pepper Soup?
Serve Roasted Red Pepper Soup with garlic bread, zucchini noodles, cauliflower cheese, cornbread, Caesar salad, roasted cabbage wedges, honey-glazed carrots, mashed sweet potatoes, rice pilaf, sautéed spinach, and grilled polenta.
🎚 How To Store Leftovers Roasted Red Pepper Soup?
- In The Fridge: Keep leftover roasted red pepper soup in a sealed container for up to 3 days.
- In The Freezer: Freeze leftover roasted red pepper soup in portions in freezer-safe containers for up to 3 months.
🥵 How To Reheat Leftovers Roasted Red Pepper Soup?
- Stove: Reheat leftover roasted red pepper soup gently on the pot for 3 minutes over medium heat, stirring occasionally until heated through.
- Microwave: Heat leftover roasted red pepper soup on high in short 60-second intervals, stirring in between, until heated.
FAQs
What can you put in roasted red pepper soup to make it less peppery?
If you want to reduce the peppery taste in roasted red pepper soup, you can add a little bit of sugar or honey for sweetness.
Why is my roasted red pepper soup so bitter?
If your roasted red pepper soup tastes bitter, it might be because the peppers were cooked for too long or got burnt. You can fix this by adjusting the seasoning or adding more broth to dilute the flavor.
How do you thicken roasted red pepper soup?
To make roasted red pepper soup thicker, you can add a potato or some bread while cooking. Alternatively, blend in a bit of cream or a mixture of cornstarch and water.
Why is my roasted red pepper soup grainy?
If your roasted red pepper soup has a grainy texture, it could be because the peppers weren’t blended enough. Make sure the peppers are fully soft before blending them until they’re smooth.
Ina Garten Roasted Red Pepper Soup Nutrition Facts
- Calories 110
- Total Fat 8g
- Saturated Fat 4.8g
- Trans Fat 0.3g
- Cholesterol 24mg
- Sodium 499mg
- Potassium 235.8mg
- Total Carbohydrates 8g
- Dietary Fiber 2g
- Sugars 5g
- Protein 2.2g
Try More Ina Garten Recipes:
- Ina Garten Cream Of Asparagus Soup
- Ina Garten Cauliflower Soup
- Ina Garten Manhattan Clam Chowder
- Barefoot Contessa Black Bean Soup
Ina Garten Roasted Red Pepper Soup
Description
Ina Garten Roasted Red Pepper Soup is made with red bell peppers, yellow onions, sun-dried tomatoes, garlic, vegetable stock, olive oil, lemon juice, creme fraiche, and pesto. This savory Barefoot Contessa Roasted Red Pepper Soup recipe creates a dinner that takes about 1 hour to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven to 200°C (400°F).
- Chop the red peppers into large chunks and place them on a large baking tray with the whole garlic cloves. Drizzle with a little olive oil.
- Roast for about 40 minutes, or until the peppers are slightly blackened. Remove from the oven and season with salt and pepper.
- While the peppers are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped yellow onion and sauté until soft and translucent.
- Add the sun-dried tomatoes to the pot and cook for a few minutes until they are softened.
- Add the roasted peppers and garlic to the pot along with the vegetable stock. Bring to a simmer and cook for 10 minutes.
- Remove from heat and let cool slightly. Blend the soup with an immersion blender until smooth.
- Season with salt and pepper to taste. Stir in the lemon juice.
- Serve the soup in bowls, topped with creme fraiche and a dollop of pesto. Serve with crusty bread for dipping.
Notes
- Cook the peppers until they are a little dark to make them taste better.
- Make the soup thicker or thinner by using more or less vegetable broth as you like.
- Add what you like on top, like fresh herbs, croutons, or some olive oil.