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Roasted Red Pepper Soup

Ingredients

  • 4 large red bell peppers
  • 2 teaspoon olive oil
  • 1 medium onion, chopped
  • 2 medium carrot, peeled and chopped
  • 3 garlic cloves, chopped
  • 2 teaspoons herbs de provence
  • 1/4 cup fresh parsley, chopped
  • 4 cups chicken broth (1 container)
  • 2 medium russet potato, peeled and chopped
  • 1/2 cup dry white wine, optional
  • Kosher salt and freshly ground black pepper, to taste (1tsp salt at least)
  • 1-3 Tbsp vinegar
  • 2 tablespoons sour cream
  • 1/4 cup of EVOO to finish (add when blending)
  • 1/4 cup Parmigiano Reggiano cheese (oops forgot would have been amazing)
  • basil or parsley, optional for garnish (oops forgot)

Directions

  • Char peppers either over gas, grill, or broiler (see notes) if you are unable to do so just throw them in the pot and sautee them
  • Sauté until the vegetables are soft and the onions are translucent over medium heat. Add
    • onion
    • garlic
    • carrot
    • herbs
  • Add and bring to a boil over high heat
    • broth
    • roasted bell peppers
    • potato
    • wine
  • Decrease the heat to medium-low and cover
  • Simmer until the potatoes are soft
  • Add
    • sour cream
    • extra virgin olive oil
  • Blend until smooth
  • Add to taste
    • Salt
    • Pepper
    • Vingear
  • Serve with parmesian and olive oil

Notes