A bowl of roasted red pepper soup is the perfect antidote to the chill of winter. This soup is made with roasted red peppers, onions, garlic, and cream, and it’s a favorite recipe from Ina Garten, also known as the Barefoot Contessa. The sweetness and smoke of roasted red peppers combine with the creaminess and richness of the soup.
It’s a terrific recipe for lunch or dinner and may be served with crusty bread or a simple green salad. This soup is a favorite in the Garten household because Ina Garten has skillfully blended together flavors and ingredients that go wonderfully together.
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💓 Why You’ll Love This Roasted Red Pepper Soup Ina Garten
The Roasted Red Pepper Soup by Ina Garten is a fan favorite for many different reasons, including the following:
- To begin, it requires very few materials and a short amount of time to put together, making it a very user-friendly option.
- But, the most significant aspect is that it is jam-packed with both flavor and nutrients. The roasted red peppers impart a delectable smokiness to the soup, which is further enhanced by the incorporation of chicken stock and cream, which give the soup a thick and velvety consistency.
- This hearty soup can be enjoyed on a chilly weeknight or served to guests at a formal dinner to leave a lasting impression.
- In addition, it may be readily prepared in preparation and then reheated for a supper that is both speedy and satisfying.
What Is Roasted Red Pepper Soup Ina Garten Recipe?
Creamy roasted red pepper soup is easy to make and delicious. This traditional recipe from Ina Garten features roasted red peppers, onions, garlic, chicken stock, heavy cream, and smoky paprika. This soup is a starter, side, or main entrée. Start by roasting red peppers for 30 minutes. Cool the peppers after roasting. Next, heat olive oil in a big pot on medium. Sauté onions and garlic till transparent. Simmer roasted red peppers, chicken stock, and smoked paprika. Simmer for 10 minutes, then purée using a blender or food processor. Add cream to the soup. Simmer another 10 minutes to blend flavors. Croutons or sour cream go well with warm soup.
- 4 large red bell peppers, halved and seeded
- 4 tablespoons (1/2 stick) unsalted butter
- 2 tablespoons minced garlic (4 cloves)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable stock
- 2 cups heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh basil
How To Roast Red Pepper?
|Oven Roasting||Easy, hands-off method that can be done in large batches.||Requires preheating the oven, which can be time-consuming.|
|Grill Roasting||Adds a smoky flavor to the peppers.||Can be messy and requires a grill.|
|Stovetop Roasting||Quick and easy method that can be done on a gas stove.||Requires constant attention to prevent burning.|
|Broiler Roasting||Fast and convenient method that can be done in the oven.||Requires close monitoring to prevent burning.|
Place the peppers on a baking sheet or directly on the grill grates and roast until the skin is browned and blistered; this can be done in the oven or on the grill. Wrap the roasted peppers in plastic and let them steam for a few minutes before serving. The skin may then be peeled off with less effort. When cool, discard the stem and discard the seeds and skin.
🔪How To Make Roasted Red Pepper Soup
- Preheat the oven to 400 degrees F.
- Place the bell peppers, cut side down, on a sheet pan and roast for 30 minutes, until all the skins are blackened.
- Place the peppers in a bowl and cover with plastic wrap. Allow to cool. Once cool, peel off the skins and discard.
- Melt the butter in a medium saucepan over medium-low heat. Add the garlic, salt, and pepper and cook for 1 minute. Add the flour and cook, stirring constantly, for 3 minutes.
- Gradually whisk in the stock and cream and bring to a boil. Simmer for 5 minutes, stirring occasionally.
- Puree the soup in a food processor fitted with a steel blade. Add the roasted peppers and puree until smooth. Return the pureed soup to the pot and reheat.
- Adjust the seasoning, if necessary. Ladle the soup into bowls and garnish with Parmesan cheese and basil. Serve hot.
What Is Best Topping For Roasted Red Pepper Soup?
The roasted red pepper soup is a tasty and creamy soup that can be coupled with a number of toppings to give extra texture and flavor. The toppings may be anything from croutons to roasted red peppers to feta cheese. The following are some examples of popular choices:
These are just some of the topping ideas that you might want to consider for roasted red pepper soup. You are free to use your imagination and test out a variety of various permutations until you find one that you like best.
- For the finest flavor, make sure to use fresh red peppers in your recipe. The most straightforward method for bringing out their flavor is to simply roast them over an open flame.
- To ensure that all of the flavors are able to meld together, the soup should be allowed to simmer for at least half an hour.
- For a smooth and creamy finish, add a small dollop of sour cream or crème fraiche.
- If you want the soup to be even heartier, add cooked potatoes or chicken that has been diced and cooked.
- Sprinkle a little cayenne pepper on top for an extra touch of heat.
- To finish off the dish, give a few squeezes of fresh lemon juice to bring out the taste.
- To make a mouthwatering supper, serve the soup with crusty bread or croutons on the side.
🍴 What To Serve With Roasted Red Pepper Soup?
The roasted red pepper soup is a tasty and creamy soup that is versatile in that it can be combined with a number of different foods to make a full dinner. Among the available choices are:
- Bread: To sop up the flavorful soup, provide crusty bread such as baguette or sourdough on the side.
- Salad: A straightforward green salad topped with a tangy vinaigrette would be the perfect accompaniment to the heaviness of the soup.
- Grilled Cheese: Sandwiches Made With Melted Cheese A grilled cheese sandwich that is made with cheese that has been melted and bread that has a crusty outside is the ideal comfort meal to combine with the soup.
- Rice or Pasta: To increase the amount of food in this meal, serve the soup with a side of rice or pasta.
- Croutons: To give the soup a bit more bite and texture, sprinkle the top with a handful of croutons.
- Sandwiches: For a hearty meal that may serve as either lunch or dinner, serve the soup alongside a sandwich that features the meat, cheese, and vegetables of your choosing.
In the end, the food that you enjoy eating with your roasted red pepper soup is going to be the perfect accompaniment to the soup.
Leftover roasted red pepper soup can be stored in a number of different ways, including the following:
- Refrigerator: To store the soup in the refrigerator, first let it cool down completely before transferring it to an airtight container. Keep for up to five days in the refrigerator after opening.
- Freezer: After the soup has had ample time to cool down, pour it into a freezer-safe container or a freezer-safe resealable plastic bag and wait for it to be completely sealed. Keep for up to three months in the freezer after opening. When you are ready to consume the soup, first let it defrost in the refrigerator overnight, then heat it up on the stove or in the microwave.
- Canning: Preserving the soup by canning is an option if you have access to a canner that operates under pressure. This is an excellent approach for long-term storage and the results can be preserved for up to a year.
No matter the method of storage you decide to go with, you should always mark the container or bag you use to store the soup with the date and the type of soup. This will allow you to determine how long the soup has been stored.
🌡️ How To Reheat Leftovers
There are a few different approaches to rewarming leftover roasted red pepper soup, including the following:
Be sure to stir the soup on a regular basis while it is being heated to ensure that it is heated evenly and completely. This is true regardless of the method that you pick. If the soup is too thick for your liking, you may thin it up by adding a small bit of stock or water to the pot.
Do you have to peel the skin off roasted peppers for soup?
You are not required to remove the skin from roasted peppers before using them in soup. Because the skin may be eaten and adds to the overall flavor, you might want to keep it on.
What’s the difference between roasted red peppers and red peppers?
Raw red peppers have a firmer consistency and a more robust flavor than their roasted counterparts, which are red peppers that have been cooked over an open flame or in a hot oven. Roasting red peppers also gives them a smokey flavor. The sweetness of the peppers is brought out, and their flavor is enhanced, when they are roasted. Raw red peppers are just red peppers that have not been heated in any way, such as via roasting or cooking.
Do you wash peppers before roasting?
Yes, it is recommended to wash peppers before roasting them in order to eliminate any dirt or germs that may be present on the skin. This is done so that the peppers can retain their full flavor after being roasted. When you start roasting the peppers, it is essential to make sure they are completely dry.