Roasted Red Pepper Soup – a fresh, creamy and delicious soup. Perfect for spring entertaining or a light meal anytime.
Warm Weather Soups
I love soup and prepare it year round. In the colder months, I tend to make heartier soups. And, in the spring time, when the warmer weather arrives, I like to make lighter soups.
I’ve shared some of my favorite lighter soups including my Crock Pot Curried Carrot Soup. Today, I have a new favorite to share, perfect for spring, this creamy and delicious Roasted Red Pepper Soup.
I love roasting red peppers. I’ve shared some of my favorite recipes incorporating roasted red peppers including Roasted Red Pepper Hummus and Lentil Salad with Roasted Red Peppers, Feta and Mint.
This past week, I had some red peppers in my refrigerator, that needed to be used up, so I decided to make a Roasted Red Pepper Soup. I like to roast the peppers over the open flame of the burners on my gas stove. For detailed steps and photos of this technique, visit my recipe for Roasted Red Pepper Hummus. You can also roast peppers in the oven or on the grill.
Roasting the Red Peppers
This recipe calls for four roasted red peppers. On two burners, I placed two peppers each and roasted them all at the same time. When the peppers had a nice char, I transferred them to a sealed plastic bag to cool. While the peppers were cooling, in a soup pot, I sautéed some garlic and onion in olive oil and then added and sautéed some chopped carrots and celery and fresh thyme leaves.
When the peppers were cool enough to handle, I removed and discarded the skins, stems and seeds. I cut up the remaining flesh and added it to the soup pot along with chicken broth and a bay leaf and let it simmer for about 20 minutes. I then used an emersion blender to puree the soup until it had a nice creamy consistency. Finally, I stirred in some whipping cream and seasoned the soup with salt and pepper.
Serve as a First Course or Light Meal
The resulting Roasted Red Pepper Soup was fresh and creamy with a nice subtle red pepper flavor. We enjoyed this Roasted Red Pepper Soup, garnished with some fresh basil, as a first course to a meal of shrimp and roasted asparagus. The leftovers were wonderful for a light lunch.
This flavorful Roasted Red Pepper Soup can be served warm or at room temperature and is perfect for a spring brunch, dinner party, or potluck. This fresh and creamy soup is also great for a light meal, a green salad and crusty bread are the perfect accompaniments.
What is your favorite spring soup? Please let me know in the comments below!