Roasted Red Pepper Soup
Serves 4
This roasted red pepper soup is lightly creamy, comforting, and flavorful. It's easy to make with pantry ingredients like jarred roasted peppers, tomato paste, and vegetable broth. Save any leftovers for lunch the next day—the flavors just get better as this soup sits in the fridge.
Ingredients
- ¼ cup extra-virgin olive oil, divided, plus 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
For Serving (all optional):
- 1 jarred roasted red pepper, diced
- Finely chopped fresh parsley or fresh basil leaves
- Red pepper flakes
- Microgreens
- Warm baguette
Instructions
- Heat 2 tablespoons of 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.
- Allow to cool slightly, then transfer the simmered soup to a high-speed blender with the remaining 2 tablespoons olive oil and puree until smooth. (Alternatively, use an immersion blender to blend the soup in the pot.)
- 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, desired garnishes, and warm baguette.