A Soup That Tells a Story
I first had this soup on a rainy autumn day. My friend Margaret brought over a big pot. The color was so bright and cheerful. It tasted like a warm hug from the inside.
I asked her for the recipe right away. I still laugh at that. I was so eager to learn. This soup matters because it turns simple peppers into something magical. It shows how food can bring people together.
Let’s Talk About Peppers
Roasting the peppers is the secret. It makes them sweet and smoky. Doesn’t that smell amazing? The skin gets all black and blistered. That is how you know it is working.
My grandson used to call them “campfire peppers.” He thought they looked like they were toasted over a fire. Fun fact: A red bell pepper is just a green pepper that stayed on the vine longer. It grew up and got sweeter!
Putting It All Together
Now for the fun part. You cook the onion and garlic first. Their smell fills the whole house. It makes your kitchen feel cozy. Then you add the broth and those lovely roasted peppers.
Everything simmers together. The colors get brighter. The flavors become friends. This step matters. Good food is not rushed. It needs time to become its best self.
The Magic of Blending
My favorite part is adding the sour cream. It makes the soup so creamy. Then you blend it all up. Watch how it turns smooth and velvety. It is like a little kitchen miracle.
I remember the first time I used a blender. I was a little scared of the noise. Now I just think of the wonderful soup waiting for me. What is your favorite tool to use in the kitchen?
Your Bowl, Your Way
Now, you get to make it your own. I love a big dollop of extra sour cream on top. The cool creaminess is so good with the warm soup. My husband always asks for extra scallions.
That is the best part of cooking. You can make it just how you like it. What will you put on top of your soup? Tell me about your favorite soup toppings.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| red bell peppers | 4 | or a jar of store-bought roasted red peppers |
| olive oil | 2 tablespoons | |
| onion, chopped | 1 large | |
| garlic, minced | 4 teaspoons | |
| kosher salt | 1 1/2 teaspoons | |
| black pepper | 1/2 teaspoon | |
| chicken broth | 4 cups | |
| dry white wine | 1/4 cup | such as Chardonnay |
| sour cream | 1/2 cup | plus more for garnish |
| scallions, sliced | for garnish |
My Cozy Roasted Red Pepper Soup
Hello, my dear. Come sit with me. I want to share my recipe for roasted red pepper soup. It is so warm and creamy. It always reminds me of my own grandmother’s kitchen. She taught me how to roast peppers over her old stove. I still laugh at that memory.
This soup is like a big, cozy hug in a bowl. It is perfect for a chilly afternoon. The smell of roasting peppers fills the whole house. Doesn’t that smell amazing? Let me show you how to make it.
- Step 1: First, we roast the peppers. Put them on a foil-lined sheet. Broil them until their skins are dark and blistered. Turn them with tongs every few minutes. This gives them a wonderful smoky flavor. (My hard-learned tip: Let them steam under foil after. The skins peel right off!)
- Step 2: Now, let’s cook the onions and garlic. Heat some oil in your big pot. Add the chopped onion and garlic. Cook them until they are soft and smell wonderful. This is the secret to a tasty soup base. Stir them so they don’t stick.
- Step 3: Next, add your diced peppers, broth, and a splash of wine. The wine adds a little brightness. Bring it all to a gentle boil. Let it bubble away for five minutes. This lets all the flavors get to know each other.
- Step 4: Turn off the heat. Stir in the sour cream. This makes the soup so creamy and smooth. Then, use your blender to puree everything. Be careful, it’s hot! Do you have a favorite kitchen tool? Share below!
- Step 5: Finally, ladle the soup into bowls. Top it with a dollop of sour cream. Sprinkle some fresh, green scallions on top. It looks so pretty and tastes even better. I love making a little design with the cream.
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings
Category: Soup
Three Fun Twists to Try
This soup is wonderful as it is. But you can also change it up. I love to get creative in the kitchen. Here are three simple ideas for you.
- The Smoky & Spicy: Add a pinch of smoked paprika. It gives a campfire feel. A little dash of hot sauce works too.
- The Garden Fresh: Use vegetable broth instead of chicken. Then stir in some fresh basil at the end. It tastes like summer.
- The Hearty Lunch: Add a handful of cooked rice or tiny pasta. It makes the soup more filling. Perfect for a busy day.
Which one would you try first? Comment below!
Serving Your Masterpiece
Now, what to serve with your beautiful soup? A crusty piece of bread is a must. You need something to dip into that creamy goodness. A simple green salad on the side is also lovely. It adds a fresh crunch.
For a drink, I have two ideas. A crisp apple cider is so refreshing. For the grown-ups, a glass of that same Chardonnay from the recipe is nice. It ties the whole meal together.
Which would you choose tonight?
Keeping Your Sunshine Soup
This soup keeps the sunshine in your fridge for days. Let it cool completely first. Then pop it in a sealed container. It will stay good for about four days. You can also freeze it for a later treat. I use old yogurt tubs for freezing. They are the perfect size.
I once tried to freeze a big pot all at once. It took forever to thaw. Now I freeze it in smaller portions. This makes dinner easy on a busy night. Batch cooking like this saves you time. It means a warm, home-cooked meal is always close by.
To reheat, just warm it slowly on the stove. Stir it often so it heats evenly. If it seems too thick, add a splash of broth. Have you ever tried storing it this way? Share below!
Simple Fixes for Soup Troubles
Is your soup a bit too thin? Let it simmer without a lid for a few minutes. The extra water will steam away. This makes the flavors richer and the soup thicker. I remember when my first soup was like red pepper water. I learned this trick and it worked perfectly.
Is the soup not smooth enough? Your blender might be the reason. Blend it for a full minute or two. This makes it wonderfully creamy. Getting the texture right matters. It turns simple ingredients into a special, comforting dish.
Taste your soup before you serve it. Does it need a little something? A pinch more salt can make all the flavors pop. Cooking is all about adjusting to your own taste. This builds your confidence in the kitchen. Which of these problems have you run into before?
Your Soup Questions Answered
Q: Is this soup gluten-free?
A: Yes, it is naturally gluten-free. Just check your broth label to be sure.
Q: Can I make it ahead?
A: Absolutely. It tastes even better the next day.
Q: What if I don’t have white wine?
A: You can just use more broth instead. It will still be delicious.
Q: Can I make a smaller batch?
A: Of course. Just cut all the ingredients in half.
Q: Are the garnishes important?
A: They are optional, but they add a nice fresh crunch. A fun fact: scallions are also called green onions! Which tip will you try first?
From My Kitchen to Yours
I hope this soup brings warmth to your table. It is a favorite in my home. I love seeing your kitchen creations. It makes me feel like we are cooking together.
Please share your own stories and pictures. I would love to see your beautiful bowls of soup. Have you tried this recipe? Tag us on Pinterest!
Happy cooking! —Elowen Thorn.
Creamy Roasted Red Pepper Soup
Description
This creamy roasted red pepper soup is a comforting and flavorful dish, perfect for a cozy lunch or dinner.
Ingredients
Instructions
- Wash and dry red bell peppers and place them on their sides on a baking sheet lined with aluminum foil.
- Place under broiler for 5-6 minutes (or until a deep brown).
- Using tongs, carefully rotate the peppers and let brown another 5-6 minutes. Continue to rotate the peppers every 5-6 minutes until the peppers are dark brown all over (20-25 minutes).
- Remove from oven and tent with aluminum foil to cover the peppers (sealing in moisture and heat).
- Once cooled, peel back and remove the skin of each pepper and discard.
- Slice open the pepper to remove and discard the seeds.
- Dice the remaining pepper.
- Add oil, onion, garlic, salt, and black pepper. Cook, covered, for 5 minutes, stirring occasionally.
- Add the diced red peppers, broth, and white wine. Cover and bring to a boil.
- Boil 5 minutes. Then, remove from heat and stir in sour cream.
- Using an immersion blender (or standard blender in batches), puree the soup until very smooth.
- Serve topped with scallions, cilantro, and extra sour cream (optional).
Place the oven rack 3-4 inches from the burner. Preheat the oven to broil.
Heat a large Dutch oven over medium heat.
Notes
- For a smoother soup, strain it through a fine-mesh sieve after blending. For a vegetarian version, use vegetable broth instead of chicken broth.