A combination of red peppers, tomatoes, onions, garlic, and basil make up roasted red pepper soup. Just roast all the vegetables on one baking sheet, then blend them all together in your Vitamix. It's tasty, healthful, and simple to make.
I am a person who loves hearty soups during the colder months, and I'm always looking for new recipes to try. Not only are soups a great way to incorporate more vegetables into my diet, but they're also perfect for meal prepping and storing in the freezer for those busy days. With the holiday season around the corner, having a delicious and easy soup recipe on hand is a must. Now, I have to admit that I've never been a big fan of tomato-based soups.
They always seem a little lackluster to me. However, this roasted red pepper soup is a game changer. It's bursting with flavor and so vibrant, thanks to the roasted vegetables.
How to Make Roasted Red Pepper Soup
I love making soups during fall and winter because they are healthy and convenient to prepare and freeze. Usually, the holidays can get busy and we need quick and easy soup recipes to rely on. Although, I have never been a huge fan of tomato-based soups, this roasted red pepper soup is my favorite. It’s full of flavor, and the secret to its richness is that we roast all the veggies first.
First, I slice the red peppers, tomatoes, and onions in half and place them on a baking tray. Then, I drizzle them with olive oil and sprinkle some salt and pepper. I also chop the bottom off of 4-5 garlic cloves and wrap them in aluminum foil before placing them on the baking tray. After that, I turn on the top broiler and roast the veggies for about 25-30 minutes until they’re charred black.
Once the veggies are roasted, I remove them from the oven and use tongs to transfer the red peppers to a glass bowl. Then, I cover the bowl with plastic wrap to steam the peppers, which will help remove their skin. Meanwhile, I remove the skins off the tomatoes and onion and add them to my Vitamix. I can leave the onion as one large half since the Vitamix will blend it easily. Additionally, I squeeze the garlic from its skin.
Next, I remove the charred skins from the red peppers, which is pretty easy to do, and add them to my Vitamix as well. Then, I add some tomato paste, balsamic vinegar, dried basil, and water or broth to it. I blend everything for a minute or so until it’s smooth. To top off my soup, I add a little olive oil, black pepper, hemp seeds, and fresh basil. It’s always fun to add toppings to soups, isn’t it? That’s it, an easy, delicious and flavorful roasted red pepper soup that’s perfect for a cozy night in.
How to Refrigerate Roasted Red Pepper Soup:
Let the soup cool to room temperature before storing it in the refrigerator. After that, put it in an airtight container and put it in the refrigerator to keep for up to 3 to 4 days.
How to Freeze Roasted Red Pepper Soup:
For up to three months, roasted red pepper soup can be frozen. Transfer it to a freezer-safe container once it has cooled down, allowing some room at the top for expansion. Make sure to write the soup's name and the date it was frozen on the container's label.
How to Reheat Roasted Red Pepper Soup (If Required):
Transfer the necessary quantity of roasted red pepper soup to a saucepan, cook it on low to medium heat, and stir it occasionally until the soup reaches the desired temperature. You might also reheat it in the microwave, stirring after every 30 seconds, until it is well hot.
Can I add other veggies to the soup?
Yes, feel free to add other veggies like carrots or celery to the recipe to make it more nutritious.
Can I use fresh basil instead of dried?
Yes, fresh basil can be used instead of dried basil for added flavor. Just add it in at the end, after blending the soup.
Throughout the winter months, roasted red pepper soup is a tasty and healthful choice that is simple to keep and reheat. This soup keeps well when refrigerated and frozen, so you may have it whenever you want without worrying about the quality.