Roasted Red Pepper Soup with Garlic has amazing flavor and is the perfect dinner solution as the nights get longer and cooler.
Fall is in full force here in the Pacific Northwest. The trees are changing color, the rains have arrived and the temperature has dropped. I’ve pulled out the sweaters and the boots. Then I went to Southern and Central California this weekend and it was hot! It was 88 degrees in San Francisco. It isn’t even that hot there in August! It was crazy warm and I definitely didn’t pack the right clothes. I’m back home in Portland though and it feels like Fall again and I’m ready for some cool weather soups.
Today’s recipe for Roasted Red Pepper and Garlic Soup is the perfect fall soup. I love the flavor and depth that roasting gives vegetables, especially peppers and garlic. The roasting deepens and sweetens the flavor. Even though roasting the peppers, garlic and onions takes a little extra time it is totally worth the effort.
If you’ve never roasted peppers before it’s easy to do. Just seed them and cut them into quarters, lay them cut side down on a foil lined baking dish and roast for about 20-25 minutes or until the skins begin to bubble and brown. Then wrap them up in the foil and let them sit for about 20-30 minutes and then the skins will peel off easily.
Put all the roasted veggies into your blender or food processor along with the chicken broth and seasonings and blend until smooth. I then add in some half and half to make it creamier. If you are dairy free – just leave it out.
I found that the flavor of this roasted red pepper soup is enhanced if it can sit or refrigerate for a while. I refrigerated mine overnight. I also tastes delicious right after making it but I found it tastes even better the next day. I love to garnish it with some grated Parmesan cheese and some additional basil. Serve it with a crusty loaf of bread and you’ve got the perfect fall weather meal.
Some of my other favorite soups:
Roasted Red Pepper Soup with Garlic Recipe
- 2 whole heads of garlic
- 1 onion sliced
- 1 tsp dried rosemary
- 1 Tbsp olive oil
- 4 red peppers seeded and quartered lengthwise
- 1/4 cup fresh parsley, stems removed
- 1/3 cup fresh basil leaves packed
- 1 tsp salt
- 1/2 tsp black pepper
- 1 small jalapeno seeded and diced
- 4 cups chicken broth
- 2 Tbsp sugar
- 1/3 cup half and half
- 1-2 Tbsp fresh basil sliced
- Parmesan Cheese freshly grated
Preheat oven to 425 degrees F.
Peel out layer from garlic and slice 1/4 inch off the top, exposing the cloves.
Combine sliced onion and garlic in a small baking dish and drizzle with olive oil.
Place sliced peppers cut side down on a foil lined baking sheet. Place onion/garlic mixture and peppers into oven and bake for 20-25 minutes until skin on peppers is browned and bubbly and garlic is soft.
Wrap peppers in foil and allow to sit for about 20 minutes. When cool enough to handle remove the skins from the peppers. Discard skins. Press garlic
Combine onion mixture, sweet peppers, parsley, basil, jalapeno, salt, pepper in a blender or food processor. Blend until smooth. Add in chicken broth and sugar.
Heat on stove and add in half and half.
Cool and refrigerate. Flavors will combine as it chills. Can be served immediately if desired but I like the flavor better the next day.
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