Ina Garten Roasted Red Pepper Soup

This Roasted Red Pepper Soup is made with roasted red peppers, tomatoes, potatoes, sour cream, cheese, and a blend of spices. What makes this soup so good is the smoky sweetness of the roasted peppers, which gives it a rich flavor and smoky taste.

Ina Garten Roasted Red Pepper Soup Ingerdients

• 1 12-ounce jar of roasted red peppers, drained and rinsed
• 2 tablespoons extra-virgin olive oil
• 2 large potatoes, peeled and cut into small pieces
• 2 stalks celery, chopped
• 2 shallots or 1/2 red onion, chopped
• Kosher salt and freshly ground pepper
• 4 to 5 sun-dried tomatoes
• 4 cups low-sodium chicken or vegetable broth
• 2/3 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1/3 cup shredded pepper jack cheese
• 4 sourdough dinner rolls

How To Make Ina Garten Roasted Red Pepper Soup

1. Start the Base: Heat olive oil in a large pot over medium-high heat. Add potatoes, celery, shallots, salt, and pepper. Stir and cook until potatoes start to soften (about 5 minutes).
2. Add Flavor: Add the roasted red peppers, sun-dried tomatoes, chicken broth, and 1 cup of water to the pot. Cover and bring it to a simmer.
3. Cook the Veggies: Remove the lid and continue cooking until the potatoes are tender (about 15 minutes).
4. Blend the Soup: Transfer the soup and sour cream to a blender. Keep the lid slightly open and blend until smooth. Season with salt and pepper.
5. Serve: Stir in half of the cilantro. Pour the soup into bowls, and sprinkle with cheese and the remaining cilantro. Serve with sourdough rolls.

How To Roast Red Pepper Soup

You don’t have to rely on store-bought roasted red peppers. Making them at home is easy and adds an extra layer of freshness to your soup. Here’s how:

1. Prep the Peppers: Wash and dry the red bell peppers. Cut them in half and take out the seeds.
2. Roast Them: Put the pepper halves on a baking sheet with the skin side up. Broil in the oven for about 10-15 min or until the skin looks charred.
3. Cool and Peel: Take the peppers out of the oven and cover them with foil for about 10 minutes. This makes it easier to peel the skin off.
4. Peel and Chop: After they cool down, peel the skin off and chop the peppers into small pieces.
5. Ready for Soup: Now your homemade roasted red peppers are ready to go into your soup.

What To Serve With Roasted Red Pepper Soup

Pair this Spicy Roasted Red Pepper Soup with Chilli Con Carne or Pickled Beetroot. For a protein boost, consider adding Poached Chicken Breast on the side.

How To Store Roasted Red Pepper Soup

• In The Fridge: Store the soup in an airtight container and keep it in the fridge for up to 4 days. Reheat on the stovetop or in the microwave before serving.
• In The Freezer: To freeze, pour the cooled soup into freezer-safe containers, leaving some space at the top for expansion. Store for up to 3 months. Thaw overnight in the fridge before reheating.

How Do You Make Red Pepper Soup Less Bitter?

If your Roasted Red Pepper Soup turns out a bit bitter, try adding a teaspoon of sugar or a splash of cream to balance the flavors. Stir well and taste again before serving.

Do You Have To Peel Roasted Peppers?

No, you don’t have to peel the roasted peppers for Roasted Red Pepper Soup. The blending process will make the soup smooth, and the skin adds extra flavor.

Why Are Roasted Red Peppers So Good?

Roasted Red Pepper Soup is good because roasting the peppers makes them sweet and less bitter. This adds a delicious taste to the soup. Roasted red peppers are also full of vitamins that are good for you.

Try More Ina Garten Recipes:

• Ina Garten Cauliflower Soup
• Ina Garten Cream of Asparagus Soup
• Ina Garten Broccoli Cheddar Soup
• Ina Garten Black Bean Soup
• Barefoot Contessa Italian Wedding Soup
• Barefoot Contessa Pasta Fagioli Soup