Roast Red Bell Pepper Soup
A vibrant, smoky red bell pepper soup with creamy texture and rich flavors, perfect for a comforting appetizer or light meal, suitable for any season.
Ingredients
Instructions
- In blender or food processor, puree roasted and peeled red bell peppers.
- In a large saucepan, melt butter over medium heat.
- Stir in flour and cook for 1-2 minutes to form a roux.
- Gradually stir in half-and-half and chicken broth, whisking constantly.
- Cook, stirring constantly, until mixture thickens and bubbles.
- Stir in bell pepper puree, salt, pepper, and hot pepper sauce.
- Simmer for a few minutes to combine flavors.
- Serve hot.
Tips & Substitutions
For a smoother texture, ensure the roasted bell peppers are completely peeled and seeds removed before blending. If you prefer a vegan option, substitute butter with olive oil and use plant-based cream. You can add a pinch of smoked paprika for an extra depth of flavor. For a spicier kick, consider adding a dash of hot sauce or incorporating jalapeños.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs like basil or parsley for a pop of color. It pairs beautifully with crusty bread or a fresh garden salad. Consider serving alongside a grilled cheese sandwich for a comforting meal, or as a starter to a main course like Jonnie'S Buttered Chicken.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over medium heat, stirring frequently until heated through. If the soup thickens too much, add a splash of chicken broth or half-and-half to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Roast Red Bell Pepper Soup contains roughly 101 calories, with 5g protein, 15g carbohydrates, and 3g fat. It is an excellent source of vitamin C (98% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1339mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned bell peppers instead of fresh?
While fresh roasted bell peppers provide the best flavor and texture, canned bell peppers can be used in a pinch. Just be sure to drain them well and adjust seasoning as needed, as canned versions may contain added salt.
How can I make this soup spicier?
To increase the heat, you can add crushed red pepper flakes or cayenne pepper while cooking. Alternatively, incorporate a splash of hot pepper sauce into the soup along with the bell pepper puree for a robust flavor that complements the sweetness of the peppers.
Is it possible to freeze the soup?
Yes, this soup can be frozen. Allow it to cool completely, then transfer to freezer-safe containers. It will keep well for up to 3 months. When ready to serve, thaw overnight in the refrigerator and reheat gently on the stovetop.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).