Roasted Red Pepper Soup
This year-round soup is sweet, and the texture is as smooth as velvet. It can be enjoyed warm, room temperature, or even cold.
Servings: 8 cups
Equipment
Ingredients
- 6 large red bell peppers halved, cored, and seeded
- 5 tablespoons Extra-virgin olive oil divided, plus extra for drizzle
- 2 medium yellow onions chopped
- 2 medium garlic cloves
- 2 medium carrots peeled and chopped
- 1 medium fennel bulb fronds reserved and chopped
- 5 cups chicken stock
- 1 cup dry white wine
- 3 tablespoons Arborio rice
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh rosemary
- Kosher salt and freshly ground black pepper to taste
- 2 teaspoons red wine vinegar
- ⅛ teaspoon smoked paprika
- Crushed red pepper flakes to taste
Instructions
- Preheat the oven to 450ºF. Toss the peppers with 2 tablespoons of olive oil and ¾ teaspoon kosher salt. Place the peppers, cut side down, on a large rimmed baking sheet. Roast until they have blistered and browned, about 25-30 minutes. Remove from the oven and cover the sheet with a sheet of aluminum foil to steam the peppers and loosen their skin. When cool enough to handle, peel the peppers, discarding the skins, and cut into long strips.
- Heat 3 tablespoons of oil in a large pot over medium-low heat. Add the onions, garlic, carrots, and fennel and sauté until tender, but not browned, about 15-20 minutes. Stir in the stock, wine, rice, herbs, and peppers and bring to a boil. Reduce the heat and simmer, partially covered, until the peppers and rice are very tender, about 30 minutes. Remove from the heat. Using a hand-held immersion blender or high-speed blender (allow steam to escape when blending hot liquids to avoid burns and/or a kitchen disaster), purée the soup until smooth and thick. Return the soup to the pot and season generously with kosher salt and freshly ground black pepper. Add the vinegar and smoked paprika and taste again for seasoning. Ladle into bowls and sprinkle with crushed red pepper flakes and a drizzle of extra-virgin olive oil. Enjoy!
Notes
To store:
Soup should be stored in an airtight container for up to 3 days.
Soup can be frozen in an airtight container or freezer-safe bag for up to 3 months.
Nutrition
Calories: 227kcal | Carbohydrates: 22g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 247mg | Potassium: 589mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5435IU | Vitamin C: 121mg | Calcium: 43mg | Iron: 1mg
