Introduction
This comforting roasted red pepper and tomato soup is the perfect blend of vibrant flavors and creamy texture, making it a delightful dish for any occasion. Packed with fresh vegetables and aromatic herbs, it’s not only delicious but also simple to prepare. Whether you serve it as a light meal or a starter, this soup pairs wonderfully with crusty bread for a satisfying experience.
Detailed Ingredients with measures
2 tablespoons olive oil
1 sweet onion, diced
2 celery stalks, diced
2 carrots, diced
3 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 tomatoes
4 cups vegetable broth
2 tablespoons tomato paste
½ cup sour cream, plus more for garnish
Fresh basil leaves for garnish
Crusty bread for serving
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4-6 servings
Detailed Directions and Instructions
Step 1: Heat the Oil
Heat 2 tablespoons of olive oil in a Dutch oven or large pot over medium heat.
Step 2: Sauté 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 Spices
Stir in 3 minced garlic cloves, 1 teaspoon of salt, ½ teaspoon of black pepper, and ¼ teaspoon of red pepper flakes (optional). Cook for an additional 2-3 minutes.
Step 4: Deglaze the Pot
Pour in ½ cup of white cooking wine (or vegetable broth) and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
Step 5: Incorporate Herbs
Add 2 tablespoons of chopped fresh basil and 1 teaspoon of fresh thyme leaves to the pot, stirring well.
Step 6: Add Remaining Ingredients
Stir in 2 jars (12 ounces each) of drained roasted red peppers, 1 can (14.5 ounces) of fire-roasted tomatoes, 4 cups of vegetable broth, and 2 tablespoons of tomato paste. Allow the mixture to come to a gentle boil.
Step 7: Simmer the Soup
Reduce the heat and let the soup simmer for 20-30 minutes until all vegetables are tender.
Step 8: Remove from Heat
Once the vegetables are tender, remove the pot from the heat.
Step 9: Blend the Soup
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the hot soup in batches to a regular blender to achieve a smooth consistency.
Step 10: Add Sour Cream
Blend in ½ cup of sour cream until the soup becomes silky and creamy.
Step 11: Serve and Garnish
Pour the soup into bowls, garnishing each with a swirl of extra sour cream and fresh basil leaves.
Step 12: Enjoy with Bread
Serve the soup hot, accompanied by crusty bread.
Notes
Storage
The soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove before serving.
Freezing
This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months.
Adjusting Spice Levels
Feel free to adjust the amount of red pepper flakes according to your spice preference or omit them entirely for a milder flavor.
Vegetable Variations
You can add other vegetables like zucchini or bell peppers for extra flavor and nutrients.
Serving Suggestions
This soup pairs beautifully with a side of salad or grilled cheese for a comforting meal.
Cook techniques
Sauteing
Heat olive oil in a Dutch oven or large pot over medium heat and add diced vegetables to create a flavorful base.
Deglazing
Pour in white cooking wine (or vegetable broth) to scrape up any browned bits from the bottom of the pot, enhancing the soup’s flavor.
Simmering
Bring the mixture to a gentle boil and then lower the heat to let it simmer, allowing the vegetables to become tender and infused with flavors.
Blending
Use an immersion blender to puree the soup until smooth or transfer it to a regular blender in batches for a creamy texture.
Incorporating Dairy
Blend in sour cream to achieve a silky and creamy finish to the soup.
Garnishing
Serve with a swirl of extra sour cream and fresh basil leaves for added flavor and presentation.
FAQ
Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be used for optimal flavor and texture.
Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time and reheat it when ready to serve.
What can I substitute for white cooking wine?
Vegetable broth can be used as a substitute for white cooking wine.
Can this soup be frozen?
Yes, the soup can be frozen; just ensure it cools completely before transfer to a freezer-safe container.
How can I make this soup spicier?
Add more red pepper flakes or incorporate a dash of hot sauce for extra heat.
Conclusion
This creamy roasted red pepper soup is a delightful blend of flavors and textures, making it a perfect dish for any day. The combination of fresh vegetables, aromatic herbs, and rich creaminess creates a comforting meal that can be enjoyed on its own or with a slice of crusty bread. Its vibrant taste and beautiful color are sure to impress, making it a staple in your recipe collection.
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