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Ina Garten Roasted Red Pepper Soup Recipe

Ina Garten Roasted Red Pepper Soup
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Roasted Red Pepper Soup is a smooth, creamy soup made from roasted red bell peppers, onions, garlic, and tomatoes. Ina Garten’s version highlights the natural sweetness of the peppers and adds depth with a blend of aromatic seasonings and a touch of cream.

Ingredients

  • Red bell peppers – 4 large, halved and seeded
  • Olive oil – 3 tbsp
  • Yellow onion – 1 large, chopped
  • Garlic – 3 cloves, minced
  • Canned diced tomatoes – 1 (14-ounce) can, with juice
  • Chicken or vegetable stock – 4 cups
  • Paprika – 1 tsp
  • Fresh thyme – 1 tsp, chopped
  • Heavy cream – ½ cup (optional)
  • Salt and freshly ground black pepper – to taste
  • Optional garnish: Fresh basil leaves, croutons, or a drizzle of cream

Instructions

  1. Roast the Peppers: Preheat your oven to 425°F (220°C). Place the halved red peppers cut side down on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and roast for 25-30 minutes, or until the skins are charred and blistered. Remove from the oven and let cool. Peel off the skins and set aside.
  2. Sauté the Vegetables: In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened and fragrant.
  3. Simmer the Soup: Add the roasted red peppers, diced tomatoes (with juice), chicken or vegetable stock, paprika, and thyme to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes to allow the flavors to meld.
  4. Blend Until Smooth: Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend carefully. Return the soup to the pot.
  5. Add Cream and Season: Stir in the heavy cream if using, and season with salt and pepper to taste. Heat gently without boiling.
  6. Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil leaves, croutons, or a drizzle of cream for an elegant finish.

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