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Roasted Red Pepper Soup

Roasted Red Pepper Soup

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Can Be Made Ahead, Casual, Healthy

Active Time:
Start to Finish:


  • 4 large red bell peppers, roasted, seeds removed
  • 1 tsp. extra virgin olive oil
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 2 garlic cloves, chopped
  • 1 tsp. herbs de provence
  • 1/4 cup fresh parsley leaves, chopped
  • 3 cups chicken broth (or vegetable stock)
  • 1 medium russet potato, peeled and chopped
  • 1/4 cup dry white wine
  • salt
  • freshly ground black pepper
  • 2 Tbs. fat-free sour cream
  • 1/4 cup Parmigiano-Reggiano cheese, grated


Heat 1 teaspoon of oil in a large heavy pot over medium-high heat. Add in onions, carrots, garlic, and herbs and saute until the onions are clear (about 5 minutes). Add broth, roasted peppers, potatoes and wine. Bring mixture to a simmer over high heat, then decrease heat to medium-low and cover. Simmer until the potatoes are tender, stirring occasionally, about 30 minutes.

With an immersion hand blender, add in sour cream and puree soup in the pot until smooth. Season with salt and pepper to taste. Add in grated Parmesan, then ladle soup into bowls to serve.


To roast the peppers, preheat the oven to 350F, and line a large baking sheet (jelly roll pan) with heavy duty aluminum foil. Put the peppers in the pan, and roast, turning them every 10 minutes or so, until they are quite soft. (Depending on the size and ripeness of the peppers, this will take anywhere from 30 minutes to about an hour.) Remove from oven, let cool, then peel, remove stem and seeds, and trim.

If you don't have an immersion blender, use a regular blender and puree the soup in batches.

If you would like a creamier soup, use full fat sour cream and add to your desired consistency.

Specialty Equipment

Immersion hand blender (or regular blender)

Nutritional Information, per serving

Calories: 138.; Fat: 3.2 (Saturated Fat: ; Monounsaturated Fat: ; Polyunsaturated Fat: ); Protein: 3.3 ; Carbs: 21 g; Fiber: 3.3 ; Cholesterol: ; Iron: ; Sodium: ; Calcium: .

Note: Nutritional information is approximate.

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recipe type

Soups and Stocks




4 servings

serving size

1.5 cups




Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im