Roasted Red Pepper Soup has amazing flavor and is the perfect dinner solution as the nights get longer and cooler.
Red Pepper Soup
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. 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.
How to Roast Red Peppers
If you’ve never roasted peppers before it’s easy to do.
- Slice the peppers into quarters and remove the seeds.
- Lay them cut side down on a foil lined baking sheet.
- Coat garlic and onions with oil and place them on the sheet with the peppers.
- Roast them at 425 degrees F for about 25-30 minutes or until the skins on the peppers begin to bubble and brown and the garlic is soft.
- Wrap the peppers up in the foil and let them sit and steam for about 20-30 minutes and then the skins will peel off easily.
- Put all the roasted veggies into your blender or food processor (squeeze roasted garlic out of skin) along with the chicken broth and seasonings and blend until smooth.
- Add in some half and half to make it creamier. If you are dairy free – just leave it out or use coconut milk.
Make Ahead Soup
The flavor of this roasted red pepper soup is enhanced if it can sit or refrigerate for a while, I like to refrigerate mine overnight. It 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.
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Roasted Red Pepper Soup with Garlic Recipe
Roasted Red Pepper
- 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
- 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.