Anabelle Mclean Ina Garten’s Roasted Red Pepper Soup is a rich and flavorful dish that’s as comforting as it is vibrant. This creamy soup combines the smoky sweetness of roasted red peppers with savory vegetables and herbs for a dish that’s perfect as an appetizer or light meal.
What is Ina Garten Roasted Red Pepper Soup?
Roasted Red Pepper Soup is a smooth, creamy soup made from roasted red bell peppers, onions, garlic, and tomatoes. Ina Garten’s version highlights the natural sweetness of the peppers and adds depth with a blend of aromatic seasonings and a touch of cream.
Other Popular Recipes
Reasons to Try Ina Garten Roasted Red Pepper Soup
- Bursting with Flavor: Sweet, smoky roasted peppers take center stage.
- Healthy and Nourishing: Packed with vitamins and antioxidants.
- Versatile: Enjoy it as a starter, main dish, or side.
- Easy to Make: Simple ingredients come together quickly.
Ingredients Needed to Make Ina Garten Roasted Red Pepper Soup
- Red bell peppers – 4 large, halved and seeded
- Olive oil – 3 tbsp
- Yellow onion – 1 large, chopped
- Garlic – 3 cloves, minced
- Canned diced tomatoes – 1 (14-ounce) can, with juice
- Chicken or vegetable stock – 4 cups
- Paprika – 1 tsp
- Fresh thyme – 1 tsp, chopped
- Heavy cream – ½ cup (optional)
- Salt and freshly ground black pepper – to taste
- Optional garnish: Fresh basil leaves, croutons, or a drizzle of cream
Instructions to Prepare Ina Garten Roasted Red Pepper Soup
- Roast the Peppers: Preheat your oven to 425°F (220°C). Place the halved red peppers cut side down on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and roast for 25-30 minutes, or until the skins are charred and blistered. Remove from the oven and let cool. Peel off the skins and set aside.
- Sauté the Vegetables: In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened and fragrant.
- Simmer the Soup: Add the roasted red peppers, diced tomatoes (with juice), chicken or vegetable stock, paprika, and thyme to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes to allow the flavors to meld.
- Blend Until Smooth: Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend carefully. Return the soup to the pot.
- Add Cream and Season: Stir in the heavy cream if using, and season with salt and pepper to taste. Heat gently without boiling.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil leaves, croutons, or a drizzle of cream for an elegant finish.
What Goes Well With Ina Garten Roasted Red Pepper Soup?
- Grilled Cheese Sandwich: A classic pairing for a comforting meal.
- Crusty Bread: Ideal for dipping into the creamy soup.
- Roasted Vegetables: Complements the soup with additional flavors and textures.
- Simple Green Salad: Adds a refreshing, crisp side.
Key Tips for Making Ina Garten Roasted Red Pepper Soup
- Char the Peppers Well: The smoky flavor comes from properly roasting and peeling the peppers.
- Blend Thoroughly: For a smooth, creamy texture, blend the soup completely.
- Customize the Creaminess: Add heavy cream for richness or keep it dairy-free by omitting it.
- Adjust Consistency: Add more stock if the soup is too thick.
- Experiment with Spices: Add a pinch of cayenne or smoked paprika for extra depth.
Creative Variations of Ina Garten Roasted Red Pepper Soup
- Add Protein: Stir in shredded chicken or cooked shrimp for a heartier meal.
- Make It Spicy: Add red pepper flakes or a diced chili pepper for heat.
- Include Grains: Stir in cooked quinoa or rice for added texture.
- Top with Cheese: Sprinkle-grated Parmesan or crumbled goat cheese on top.
- Use Other Vegetables: Add roasted tomatoes, carrots, or sweet potatoes for a different flavor profile.
Storage Guidelines for Ina Garten Roasted Red Pepper Soup
- Refrigerate leftovers: Store them in an airtight container in the refrigerator for up to 3 days.
- Freeze for Later: Freeze the soup (without cream) for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
- Reheat Gently: Warm on the stovetop over low heat, stirring occasionally.
Nutrition Value
- Calories: ~180 per serving (without cream)
- Protein: 4g
- Carbohydrates: 18g
- Fats: 10g
- Fiber: 4g
- Vitamin C: ~150% of the daily value
- Iron: ~8% of the daily value
Wrapping Up
Ina Garten’s Roasted Red Pepper Soup is a flavorful, healthy, and versatile dish that’s perfect for any occasion. Its smoky sweetness and velvety texture make it a delightful choice for a starter or main course.
More Ina Garten Recipe
- Ina Garten Yogurt Mint Sauce
- Ina Garten Cucumber Soup
- Ina Garten Lemon Chicken Breasts
- Ina Garten Lobster Bisque
Ina Garten Roasted Red Pepper Soup Recipe
Roasted Red Pepper Soup is a smooth, creamy soup made from roasted red bell peppers, onions, garlic, and tomatoes. Ina Garten’s version highlights the natural sweetness of the peppers and adds depth with a blend of aromatic seasonings and a touch of cream.
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 4
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: Mediterranean
Ingredients
- Red bell peppers – 4 large, halved and seeded
- Olive oil – 3 tbsp
- Yellow onion – 1 large, chopped
- Garlic – 3 cloves, minced
- Canned diced tomatoes – 1 (14-ounce) can, with juice
- Chicken or vegetable stock – 4 cups
- Paprika – 1 tsp
- Fresh thyme – 1 tsp, chopped
- Heavy cream – ½ cup (optional)
- Salt and freshly ground black pepper – to taste
- Optional garnish: Fresh basil leaves, croutons, or a drizzle of cream
Instructions
- Roast the Peppers: Preheat your oven to 425°F (220°C). Place the halved red peppers cut side down on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and roast for 25-30 minutes, or until the skins are charred and blistered. Remove from the oven and let cool. Peel off the skins and set aside.
- Sauté the Vegetables: In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened and fragrant.
- Simmer the Soup: Add the roasted red peppers, diced tomatoes (with juice), chicken or vegetable stock, paprika, and thyme to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes to allow the flavors to meld.
- Blend Until Smooth: Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend carefully. Return the soup to the pot.
- Add Cream and Season: Stir in the heavy cream if using, and season with salt and pepper to taste. Heat gently without boiling.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil leaves, croutons, or a drizzle of cream for an elegant finish.
