This roasted red pepper soup is an excellent source of healthy vitamins – and it’s delicious! One bowl will fill you up.
If you don’t have an immersion blender, a regular blender works fine. You can use jarred roasted peppers but roasting fresh red peppers is easy and adds a depth to the pepper flavor that can’t be beat.
Roasted Red Pepper Soup
- 4 large red bell peppers, roasted seeds removed
- 1 tsp olive oil
- 1 medium onion, chopped
- 1 medium carrot, peeled and chopped
- 2 garlic cloves, chopped
- 1 tsp herbs de provence
- 1/4 cup fresh parsley, chopped
- 3 cups fat free chicken broth, or vegetable stock
- 1 medium russet potato, peeled and chopped
- 1/4 cup dry white wine
- Salt and freshly ground black pepper
- 2 tbsp fat free sour cream
- 1/4 cup Parmigiano Reggiano cheese
- To roast red peppers on the grill, place clean fresh red peppers directly on the grill top. You can also put them directly over the flame on your stove.
- Turn your peppers frequently, as needed until the skin has turned completely black and starts to blister.
- When the entire pepper skin has turned black, remove the peppers from the grill and place them into a bowl.
- Cover the bowl with a lid or a dish to make it airtight to build up steam.
- Let the peppers rest in the bowl for 10 minutes.
- Uncover, remove from the bowl and the skin will slide off easily.
- Cut the pepper in half to core and remove seeds.
- Heat 1 tsp of oil in a large heavy pot over medium-high heat.
- Add the onions, carrots, garlic, and herbs and saute until the onions are translucent, about 5 minutes.
- Add the broth, roasted bell peppers, potato and wine.
- Bring to a simmer over high heat.
- Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes.
- With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth.
- Season with salt and pepper to taste.
- Add the grated parmesan and ladle into bowls.