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Roasted Red Pepper Soup 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. 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.
Ingredients Needed
- Red Bell Peppers
- Chicken Broth
- Half and Half
- Jalapeño
- Garlic
- Onion
- Dried Rosemary
- Olive Oil
- Parsley
- Basil
- Salt and Pepper
- Sugar
- Parmesan Cheese
How to Make Roasted Red Pepper Soup
If you’ve never roasted peppers before it’s easy to do.
- Slice the peppers into quarters and remove the seeds.
- Lay peppers 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 garlic is soft.
- Wrap peppers up in the foil and let them sit and steam for about 20-30 minutes and then the skins will peel off easily.
- Blend roasted veggies, chicken broth, and seasoning with a blender of food processor until smooth.Â
- Heat soup on medium high.
- Add half and half and stir to combine.
- Garnish with Parmesan cheese and basil.
Tips
- After garlic is roasted, just squeeze it out of the skin straight into the blender.
- To make the soup dairy free, you can use coconut milk instead of half and half, or leave it out all together.
- The flavor of this soup is enhanced if you make it ahead of time. I like to refrigerate mine overnight.
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Red Pepper Soup
Ingredients
- 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
Instructions
- 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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Allanna Donnelly says
This was such a yummy soup! I love hot, strong flavours, so this was right up my alley. It also is great for sore and gunky throats, as my sick younger sister right away found out 🙂 Thank you for sharing all your diverse and delicious recipes!
Jeannette Stebbins says
Hi Leigh Anne,
This looks excellent. How many servings will this make?
Thanks, and I love your blog!
Jeannette