Introduction
Indulge in the comforting warmth of a delicious roasted red pepper and tomato soup, perfect for any season. This recipe combines fresh vegetables, aromatic herbs, and a creamy finish for a delightful bowl of goodness. Easy to make, it is an excellent choice for a cozy meal or an impressive dish to serve to guests.
Detailed Ingredients with measures
2 tablespoons olive oil
1 sweet onion, diced
2 celery stalks, diced
2 carrots, diced
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
½ cup white cooking wine (or vegetable broth)
2 tablespoons fresh basil, chopped
1 teaspoon fresh thyme leaves
2 jars (12 ounces each) roasted red peppers, drained
1 can (14.5 ounces) fire-roasted diced tomatoes
4 cups vegetable broth
2 tablespoons tomato paste
½ cup sour cream, plus more for garnish
Fresh basil leaves for garnish
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Detailed Directions and Instructions
Step 1: Heat the Olive Oil
Heat 2 tablespoons of olive oil in a Dutch oven or large pot over medium heat.
Step 2: Sauté the Vegetables
Add 1 diced sweet onion, 2 diced celery stalks, and 2 diced carrots to the pot. Cook for about 5 minutes until the onions are translucent and soft.
Step 3: Add Garlic and Seasoning
Stir in 4 minced garlic cloves, 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes (if using). Cook for an additional 2-3 minutes.
Step 4: Deglaze the Pot
Pour in ½ cup white cooking wine (or vegetable broth) and scrape up any browned bits from the bottom of the pot.
Step 5: Incorporate Herbs
Add 2 tablespoons chopped fresh basil and 1 teaspoon fresh thyme leaves. Stir the mixture to combine.
Step 6: Add Remaining Ingredients
Add 2 jars (12 ounces each) of drained roasted red peppers, 1 can (14.5 ounces) of fire-roasted diced tomatoes, 4 cups vegetable broth, and 2 tablespoons tomato paste. Bring the mixture to a gentle boil.
Step 7: Simmer the Soup
Reduce the heat and allow the soup to simmer for 20-30 minutes, or until all vegetables are tender.
Step 8: Remove from Heat
After simmering, remove the pot from the heat.
Step 9: Blend the Soup
Use an immersion blender to blend the soup until smooth. Alternatively, if using a regular blender, carefully transfer the soup in batches and blend until smooth.
Step 10: Add Sour Cream
Stir in ½ cup of sour cream until the soup achieves a silky and creamy texture.
Step 11: Serve the Soup
Serve each bowl with a swirl of extra sour cream and garnish with fresh basil leaves.
Step 12: Optional Serving Suggestion
For a delightful accompaniment, serve the soup with hot crusty bread.
Notes
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
Freezing
This soup can be frozen. Allow it to cool completely, then transfer to airtight containers or freezer bags. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Adjusting Consistency
If you prefer a thinner soup, add additional vegetable broth until the desired consistency is reached. If you prefer a thicker soup, blend more of the mixture.
Flavor Adjustments
Feel free to adjust the seasoning to your taste. Additional herbs or spices can be added to enhance flavor according to preference.
Cook techniques
Sauteing
Heating olive oil and sautéing the diced onion, celery, and carrots creates a flavorful base for the soup. This technique enhances the natural sweetness of the vegetables.
Deglazing
After sautéing, pouring in the white cooking wine (or vegetable broth) helps deglaze the pot, lifting the browned bits from the bottom. This adds depth of flavor to the soup.
Simmering
Allowing the soup to simmer for 20-30 minutes ensures that the vegetables become tender and the flavors meld together beautifully, resulting in a rich and tasty soup.
Blending
Using an immersion blender to blend the soup until smooth creates a creamy texture. Alternatively, transferring the soup in batches to a regular blender can achieve the same result.
Incorporating Dairy
Stirring in sour cream at the end adds richness and creaminess to the soup, enhancing its overall flavor and texture.
Garnishing
Serving the soup with a swirl of extra sour cream and fresh basil leaves not only improves presentation but also adds fresh flavors to each bowl.
FAQ
Can I use fresh roasted red peppers instead of jarred?
Yes, you can use fresh roasted red peppers. Just ensure they are peeled and chopped before adding them to the soup.
What can I substitute for white cooking wine?
You can substitute white cooking wine with vegetable broth or chicken broth for a non-alcoholic option.
Is it necessary to use fire-roasted diced tomatoes?
While fire-roasted tomatoes add a unique flavor, you can use regular diced tomatoes if you cannot find the fire-roasted variety.
How can I make this soup spicier?
You can increase the amount of red pepper flakes or add a dash of hot sauce for extra heat.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator. Reheat it before serving and add the sour cream at that time.
Conclusion
This creamy roasted red pepper and tomato soup is a delightful blend of flavors and textures, perfect for warming up on chilly days. The combination of fresh vegetables, aromatic herbs, and the richness of sour cream creates a comforting dish that can be enjoyed on its own or paired with crusty bread. The optional addition of red pepper flakes adds a hint of heat, making it customizable to your taste.
More recipes suggestions and combination
Vegetable Frittata
Use leftover vegetables from this soup, alongside eggs and cheese, to create a flavorful frittata for a hearty breakfast or brunch.
Grilled Cheese Sandwich
Pair the soup with a classic grilled cheese sandwich using sharp cheddar for a perfect combination of creamy and crunchy.
Quinoa Salad
Prepare a quinoa salad with fresh vegetables, herbs, and a lemon vinaigrette to serve as a vibrant side dish with the soup.
Pasta Primavera
Create a light and colorful pasta primavera using fresh seasonal vegetables and olive oil, which complements the soup well.
Stuffed Bell Peppers
Make stuffed bell peppers using a mixture of rice, beans, and spices, then serve with a dollop of sour cream to enhance flavors.
Cauliflower Rice Stir-Fry
Use cauliflower rice sautéed with beans, vegetables, and seasonings for a low-carb side dish that pairs nicely with the richness of the soup.
Spinach and Feta Puff Pastry
Bake some spinach and feta filled puff pastry bites for a delightful appetizer that complements the creamy soup perfectly.
Herbed Rice Pilaf
Prepare a herbed rice pilaf as a side dish, aromatic with herbs like basil and thyme, to create a cohesive meal experience.
Chickpea Salad
Make a refreshing chickpea salad with cucumbers, tomatoes, and a light dressing for a healthy, protein-rich side.
