Roasted Red Pepper Soup - Weekend at the Cottage (2024)

Soup’s on, and thisROASTED RED PEPPER SOUPis sure to please!

Ourrecipefor this deliciousROASTED RED PEPPER SOUPchecks off all the boxes. It all started a few months back with an early morning chain of calls and texts with two of my sisters. I wanted a recipe for a healthy vegetarian soup, and the idea of red peppers was bandied about. Within hours, we were on to something exceptionally flavourful that was pretty easy to make too!

What makes thisred pepper soup recipeso good?

• It’s 100% vegetarian.
• We crafted ourrecipeto be bothgluten-freeanddairy-free.
• This soup requires a shortcooking time.
• It pairs perfectly with salads,sandwiches,andgrilled cheese.

Before we share this easy homemade soup idea, how about a request? Please remember toPINthisrecipeon a favourite Pinterest soup or vegetarianrecipeboard. We’d also love it if you’dSHAREthis post with friends. We appreciate seeing pics whenever you make ourrecipes, so use#weekendatthecottagewhen you post your photos on Facebook and Instagram. Thanks for sharing with the world!

Here’s how to make this tastyROASTED RED PEPPER SOUP.

INGREDIENTS

Everything needed to make thissoup recipeis readily available at your local grocery store or farmstead. Try to purchase organic red peppers, leeks andfresh basil,if possible. We always find locally grown freshvegetables, fruit and herbs totastebetter. The same goes for thevegetable broth, sometimes labelledvegetablestock, and the cannedtomatoes. If homemade options are available, this is definitely arecipeto use them. Head HERE if you’d like an easy tutorial on makingvegetable brothfrom scratch using leftover vegetables like onion,celeryandcarrots. If the vegetarian element isn’t a necessity, you can also usechicken brothin a pinch.

RED PEPPERS

No two ways about it, this soup is all about RED PEPPERS. In crafting therecipe,we used bothred bell peppersand shepherd peppers. Both varieties are similar in colour and level of sweetness, but the shepherd peppers are often larger in size, making them easier to prepare. Peppers are a super healthy choice, packed with tons of nutrients, including vitamin A, potassium and fibre. Of special note, sweet peppers are very high invitamin C,to the point of being up there with oranges, kiwi and guavas.

THE GRILL

If there’s one finicky or time-consuming portion of this made-from-scratchsoup recipe, it’s grilling and peeling the peppers. Grilling them involves roasting them on a hot grill for about 20 minutes, turning them occasionally. The goal is to blacken and blister the skin of the peppers. If you’ve never cooked peppers this way before, fear not, it’s easy. Let’s say you don’t have a grill or barbecue; simply place the greased peppers on a large baking sheet androastthem in a hotoven(450°F) for 30 minutes, turning them every 5 minutes or so.

REST PERIOD

This is important! Peeling the peppers for the soup will take a bit of effort, but it’s made much easier when the peppers have “steamed” for a bit in abowlcovered with foil. Simply transfer the grilled oroven-baked peppers to abowlas soon as they’re finished. Cover the bowl with foil, leaving the peppers to steam for 15 minutes or longer. This causes the skin to shrivel from the flesh, making the peeling and seeding of the peppers much easier.

MAKING THE SOUP

Making the soup itself is also straightforward, where we sauté leeks, garlic and sun-driedtomatoesto build a flavourful base. We then add seasoning, crushedtomatoes, grilled peppers and broth and cook for a bit. Spoiler alert! The cottage kitchen was filled with enticing aromas while the soup cooked. It’s a great weekendrecipeif you and your guests are lounging about over a fall or winter getaway.

PUREE

The final step in the preparation of thisrecipeis to addfresh basilto the souppotbefore puréeing it into acreamy roasted red pepper soup. You canblendit using either animmersion blenderor a conventional one. If using a conventional blender, please remember to remove the cap from the lid and cover the hole with a clean dish towel, allowing the steam to escape without incident. Time to purchase a new blender? I’ve listed some great options at the bottom of this post.

SERVE

This lovely soup recipe is also an incredibly flexible one that can be served for brunch, lunch or dinner, as an appetizer, first course or main. We suggest adding an additional pop of basil flavouring by adding a dollop of HOMEMADE PESTO right before thefresh basilgarnish. If you’d like to keep therecipedairy-free, omit the pesto as it contains cheese.

For an accompaniment, try the CRUSTY BREAD from our CIOPPINORECIPE, our deliciousGRILLED CHEESESANDWICHor these FLAKY TEA BISCUITS. Looking for a soup and salad combo? Select one of the fabulous salads from our FAVOURITE SALAD ROUNDUP.

Finally, a word on leftovers, that is, if you have any; this soup freezes really well.

ThisROASTED RED PEPPER SOUPwillbowlyouover, guaranteed!

Related by Recipe Type

• Dinner
• Lunch
• Soups

Related by Ingredient

• Black Pepper
• Canned Tomatoes
• Cayenne Pepper
• Fresh Basil
• Garlic
• Kosher Salt
• Leeks
• Olive Oil
• Paprika
• Pesto
• Red Bell Peppers
• Shepherd Peppers
• Sun-dried Tomatoes
• Vegetable Broth

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