This roasted red pepper soup recipe is light and nourishing, yet creamy and delicious – just the thing if you ate too many cookies this weekend. Plus, I think the red pepper soup and green herbs look so festive! If you haven’t gotten around to decorating a tree this year (or if you’re tired of decorating cookies), you can decorate your soup! 🙂
Roasted Red Pepper Soup Recipe Ingredients
Because red bell peppers aren’t in season, I use jarred roasted red peppers, which are a super convenient pantry ingredient. If you’re making this soup in the summer or fall, though, go ahead and roast your own! Fresh carrots, fennel, and thyme round out the tangy flavor of the peppers. Cannellini beans add creaminess to the soup without heavy cream or nuts, and balsamic vinegar rounds out the rich flavor.
This roasted red pepper soup recipe is an old favorite – it’s on page 203 of our first cookbook which (shameless plug!) makes a great gift. I made just a few tweaks to the original recipe, which are listed below. As a contrast to the smooth texture of this soup, I added chopped roasted red peppers and extra herbs. It’s a small detail, but the chunky diced peppers give it a nice texture – a few croutons or roasted chickpeas on top would be a fun addition too, for crunch!
How to Make Roasted Red Pepper Soup
This roasted red pepper soup recipe is super simple. To start, sauté the onion, fennel, garlic, carrots & thyme until they soften. Then, add broth, the peppers, a splash of balsamic, and the cannellini beans, and simmer for 20 minutes or so, to allow the flavors to develop and the carrots to become fully tender. You’re ready to blend!
This is what the soup looks like before you blend it:
Give it a whirl, then, voila… you have creamy orange-red Christmas soup (or soup for whatever holiday you celebrate).
Roasted Red Pepper Soup Serving Suggestions
Like most soups, you can make this one ahead and keep it in the fridge for a few days – the flavors just get better and better. It also freezes well, so make it ahead of time and pack it up for weekday lunches! (See this post for more make-ahead lunch ideas & tips!)
If you’re serving this soup as part of a larger meal, try pairing it with a cozy pasta. Any of these would be great choices:
- Herb & Garlic Mushroom Pasta
- Winter Fennel, Sage & Kale Pasta
- Butternut Squash, Walnut & Sage Pasta
- Orecchiette Pasta with Broccoli & Kale
- Vegan Mac and Cheese
If you love this roasted red pepper soup…
- 2 tablespoons extra-virgin olive oil, more for drizzling
- 1 medium yellow onion, chopped
- 2 garlic cloves, chopped
- 1 small fennel bulb, coarsely chopped
- 3 medium carrots, chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons balsamic vinegar
- 3 jarred roasted red bell peppers*
- ¼ cup cooked cannellini beans, drained and rinsed
- 2 tablespoons tomato paste
- 4 cups vegetable broth*
- ½ to 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes, optional
- 1 jarred roasted red pepper, diced
- Finely chopped parsley
- Pinches of red pepper flakes
- Warm baguette
- Heat the olive oil in a large pot over medium heat. Add the onion and pinches of salt and pepper and cook until translucent, about 5 minutes.
- Add the garlic, fennel, carrots, and thyme leaves. Stir and cook until the carrots begin to soften, about 10 minutes.
- Add the balsamic vinegar, red peppers, beans, tomato paste, broth, and ½ teaspoon salt. Simmer until the carrots are tender, 15 to 20 minutes.
- Add the simmered soup to a high-speed blender and puree until smooth. Season with more salt and pepper, to taste. If you would like more punch, add a few more drops of balsamic, to taste. If you would like a little heat, add ½ teaspoon red pepper flakes.
- Serve with generous drizzles of olive oil (do not skip, this really makes the soup more luscious and flavorful), desired garnishes, and warm baguette.