Roasted Red Pepper Soup Recipe

scooping out some red pepper soup and tortellini from a bowl.

5 from 1 vote

Roasted Red Pepper Soup features roasted red peppers and garlic flavors and blended smooth with an addition of parmesan cheese and cream. We added some cheese tortellini for a heartier meal.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Soup

Cuisine: American

Servings: (4-6 servings)

Calories: 532kcal

Author: Lyuba Brooke

Ingredients

1 tbsp avocado oil or vegetable oil
4-6 large red bell peppers
4 large garlic cloves
2 Tbsp avocado oil
1/2 medium yellow onion
2 carrots
3 cups vegetable broth
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried basil
1/2 tsp cumin
1/2 tsp crushed red pepper flakes more or less to taste
salt to taste
1/4 cup heavy whipping cream
1/2 cup freshly grated parmesan cheese more for topping
12 oz three cheese tortellini

US Customary - Metric

Instructions

Roasting Bell Peppers:

Rub each bell pepper with a little oil and place oiled peppers onto a parchment or silicone lined baking sheet. Wrap garlic cloves in some aluminum foil and place it on the baking sheet with the peppers. Set the rack in the oven about 8-10 inches away from the broiler.
PRO TIP: check the temperature that your parchment paper can withstand. Some parchment paper can take higher temperatures than others.
Start on low broil and turn the peppers quarter of the way, using long tongs, every 5-7 minutes. Then, turn on the high broil heat and let it char for a couple of minutes on each side.
Immediately after you take the peppers out of the oven, place them onto a large plate and cover it with a bowl. Make sure it fits well, because it should be airtight. Let the peppers sit and steam for 10-15 minutes.
After the peppers have been steamed, the skin should be easy to peel off. Peel the skin off of the peppers and discard the skin and seeds.
PRO TIP: Peel and take out the seeds of the roasted peppers over a bowl to save the pepper juices. You will want to add pepper juice to the soup, it will add extra flavor.

To Make The Soup:

Prepare the ingredients before starting to cook: chop onion and carrots and set aside. Chop peeled roasted bell peppers and set them aside. Take skin off roasted garlic and set aside. Measure remaining ingredients.
Preheat a Dutch oven over medium heat and add some oil. Add onion and carrots to the pot and sauté for a few minutes, until they start to brown. Add chopped roasted peppers and roasted garlic, mix and sauté a few minutes.
Pour in the vegetable broth (and juices you saved from roasted peppers) and bring it to simmer.
Turn the heat down to medium-low and stir in the seasoning. Let the soup cook for about 15 minutes. Make sure that it does not simmer to hard, just a slow simmer.
Once cooked, transfer the soup into the heat-resistant blender (or you can use an immersion blender if you don’t have a heat-proof blender) and pulse until smooth.
Transfer the soup back into the pot and stir in heavy whipping cream and parmesan cheese.
Stir in the tortellini and make sure it’s completely covered in soup. Cover pot with a lid (but leave a small crack for heat to escape) and cook for a few minutes, until tortellini is done. (Check your tortellini packaging for the time it takes to cook it.)

Notes

Storing: if you have any leftovers, store them in an air-tight food storage container, in the refrigerator. Stored properly, it should last for 2-3 days. Note that the tortellini will soften but it will still be good.

Gluten Free: If you need to keep the soup gluten free, there are gluten free tortellini available in some stores. All remaining ingredients should be gluten free but double check the nutrition on the packaging,

Nutrition