Roasted Red Pepper Soup
Total Time
45 mins
Prep Time
10 mins
Cook Time
35 mins
Rating
4.82 out of 5 stars
(22)
Ingredients
4 servings
- 1/4 cup extra-virgin olive oil, divided, plus more for drizzling
- 1 medium yellow onion, chopped
- 2 garlic cloves, chopped
- 1 small fennel bulb, coarsely chopped
- 3 medium carrots, chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons balsamic vinegar
- 3 jarred roasted red bell peppers
- 1/4 cup cooked cannellini beans, drained and rinsed
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1/2 to 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes, optional
- For Serving (all optional):
- 1 jarred roasted red pepper, diced
- Finely chopped parsley
- Pinches of red pepper flakes
- Microgreens
- Warm baguette
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Preparation
Step 1
Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and pinches of salt and pepper and cook until translucent, about 5 minutes.
Step 2
Add the garlic, fennel, carrots, and thyme leaves. Stir and cook until the carrots begin to soften, about 10 minutes.
Step 3
Add the balsamic vinegar, red peppers, beans, tomato paste, broth, and 1/2 teaspoon salt. Simmer until the carrots are tender, 15 to 20 minutes.
Step 4
Add the simmered soup to a high-speed blender with the remaining 2 tablespoons olive oil and puree until smooth. Season with more salt and pepper, to taste. If you would like more punch, add a few more drops of balsamic, to taste. If you would like a little heat, add 1/2 teaspoon red pepper flakes.
Step 5
Serve with generous drizzles of olive oil, desired garnishes, and warm baguette.
Step 6
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Chef's notes
This roasted red pepper soup is a light, nourishing winter meal. Great for weeknight dinners or packing up for lunch.
Like most soups, you can make this one ahead and keep it in the fridge for a few days – the flavors just get better and better. It also freezes well, so make it ahead of time and pack it up for weekday lunches!
