Roasted Red Pepper Soup

This roasted red bell pepper soup is full of rich flavor from freshly roasted red bell peppers, fire-roasted tomatoes, and warm and smoky spices.

Course main meal soup, Soup

Cuisine Mediterranean

Keyword can you freeze roasted red pepper soup, how to make roasted red pepper soup, roasted red pepper and tomato soup, roasted red pepper tomato soup

Prep Time 15

Cook Time 1

Steaming Time 30

Total Time 1 45

Servings servings

Calories 143kcal

Author Beth Pierce

Ingredients

4-5 red or orange bell peppers
2-3 tablespoons olive oil
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
4 cloves garlic, minced
1½ teaspoons smoked paprika
1 teaspoon cumin
¼ teaspoon red pepper flakes
2-3 cups low-sodium vegetable broth
1 (15-ounce) can fire-roasted diced tomatoes
1 (10-ounce) can Rotel fire-roasted diced tomatoes with green chiles
3 tablespoons tomato paste
heavy cream
chopped fresh parsley

Instructions

Preheat oven to 400 degrees. Cover a large baking sheet with parchment paper.
Split the peppers in half, remove the stems and seeds. Place them cut side down on the prepared baking sheet. Rub or brush the tops with 1-2 tablespoons olive oil. Roast them for 30-40 minutes or until the skins are blackened and blistered.
Put the peppers in a bowl and cover the bowl with plastic wrap. Let them steam for about 30 minutes. Remove and discard the skins.
Heat a tablespoon of olive oil in a large Dutch oven over medium heat. Add the onion and carrots and cook until the onion is soft. Reduce the heat to low and add the garlic, smoked paprika, cumin, and red pepper flakes.
Pour in the vegetable broth, fire-roasted tomatoes, Rotel tomatoes, tomato paste, and roasted red peppers.
Simmer for 20-30 minutes or until the carrots are very tender. Using an immersion blender, blend the soup until smooth and creamy.
Garnish with cream and chopped fresh parsley.

Notes

Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheat on the stovetop over low heat or in the microwave at reduced power.
Freeze thoroughly cooled soup in a freezer-safe container or freezer-safe bag for up to 3 months.

Nutrition