This roasted red pepper soup is easy to make, ultra creamy, gluten free, and can be vegan! It’s healthy and so full of flavor.
I think I jumped the gun a little bit. Cozy sweaters, sweatpants, and jackets have been put away and flip flops, shorts, and sundresses have taken their place. I went a little Summer crazy a week or so ago, because the weather had been so sun shiny and warm…it was 75 degrees outside, so I said good-bye to all my Winter clothes and hello to all my Summer clothes that have been in hiding since last August.
It got cold and rainy again.
The day I first made this soup, I woke up freezing, and then had to bundle up to take Teddy outside. I thought it was just going to be one of those quick potty breaks where he immediately goes when we get outside, but nope. Teddy had different plans. He was in absolutely nooooo rush that morning and he insisted on sniffing ev-er-y-thing in sight.
He finally went potty and then I had to run a few errands, before I could start my day. I desperately needed these super cute handle bowls, so I could photograph this recipe! 😉 Trevor and I don’t have a car, which is normally amazing, since it’s ridiculously expensive to just park a car at our apartment complex! It’s rare that we actually need a car anyway, as we live downtown and everything we need is within walking distance.
This day, however, was one of those days I needed a car. We use this rental service called Car2Go. 9 times out of 10 it’s great! You find a car in their app on your phone, you reserve it, you walk to it, you swipe your membership car to unlock it, and you drive away with it.
Except not today!
I walked to TWO separate cars in the FREEZING RAIN (that may be a slight exaggeration) and none of the cars would open.
In the end, I walked back home, bundled up more, and just walked to all my errands.
Soooo when I got home I was in serious need of something warm and comforting in the form of roasted red pepper soup. It was perfect timing that I was scheduled to shoot this recipe that day anyway, so it all worked out amazingly! 🙂
I roasted some red peppers – which is the “hardest” part of the recipe – and then cooked some onions and garlic in a big soup pot. To that, I added some wine, because, remember, I was struggling a little bit ;), some broth, spices, and the roasted red peppers.
I cooked it up, gave it a whirl in my handy-dandy Vitamix (you all seriously need one – Life. Saver.) and sat down with a bowl of steaming hot, super creamy, extra healthy, warms your soul, roasted red pepper soup. I also had some of this really yummy roasted garlic bread that I dunked in the soup and I’d suggest that you do the same.
Even though we’re inching closer and closer to warmer days, this soup is perfect to get you through those Summer storms! This roasted red pepper soup is really easy to make, and I love how the flavor of the red pepper really shines through. It’s really creamy, even though it only has 1 tablespoon of butter in it (thank you Vitamix!!) and the thyme and cayenne give this soup a little earthiness and just a little kick!
It’s a well rounded soup that will keep you cozy no matter what time of year it is!
Do you like soup in the Summer? Show me the yummy!
Roasted Red Pepper Soup
- 3 pounds red bell peppers
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter omit if vegan
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1/4 cup dry white wine
- 1 1/2 cups broth chicken or veggie
- 1 bay leaf
- 1/2 teaspoon dried thyme or more to taste
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt more or less to taste
- parmesan for sprinkling optional
- heavy cream optional*
For the peppers
- Preheat oven to 400 degrees F and move oven rack to top rung.
- Half red peppers, take out the seeds, and stem. Place skin side up on a rimmed baking sheet.
- Roast for 30-40 minutes until blackened (check after 20).
- Remove from the oven and immediately cover the pan in foil. Steam for 10 minutes.
- Uncover and let the pepper cool. Once cool enough to handle, remove the stem and peel the skin. Set aside.
For the soup
- Add oil and butter in a large pot and heat over medium. Once the butter has melted, add in onions and cook until softened, about 5-7 minutes. Add in garlic and let cook for 30 seconds.
- Add in the white wine and cook until most of the wine has been absorbed - 1 minutes.
- Now add in red peppers (there was some liquid in the bowl - add that too), chicken broth, bay leaf, thyme, and cayenne.
- Bring heat to high, bring to a boil. Cover. Reduce heat. Simmer for 5 minutes.
- Remove bay leaf.
- Blend until smooth and season with salt.
** Want to make this vegan? Use 2 tablespoons of oil, omit butter, and use vegetable broth instead of chicken broth!
*Note: Nutritional information is estimated and varies based on products used.