Making the Best Roasted Red Pepper Soup
Over the years we’ve adjusted the recipe to include more peppers and fewer potatoes, to intensify the roasted red pepper flavor. By the way, this soup is open to flexibility on the ingredients and amounts. Claire originally made her soup with non-fat milk instead of cream, and it was still wonderful.
Use olive oil instead of butter to sauté the onions. Replace the heavy cream with full fat coconut milk or cashew cream. Omit the heavy cream altogether. The soup will be thinner, but will still be delicious.
How to Make Roasted Red Peppers
Step 1 explains how to roast red peppers, but here are some additional tips for roasting red peppers. If you can’t scrape every bit of skin off the roasted peppers, it’s okay. Do your best, and you’ll pulverize whatever is left behind when you blend the soup.
Oven: Roast them under the broiler to make quick work of it. Keep a close eye on the peppers and turn them as soon as they start to blacken on one side.Toaster oven: use the broiler to roast the red peppers. It can take longer than a full-size oven, though.Gas range: You can crank up the heat to high on a burner and set the pepper directly on it, turning the pepper with tongs as it blackens. This is a popular method in restaurants, but beware: it can be messy, and it produces some smoke.Shortcut! Use jarred roasted red peppers. One (12-ounce) jar typically holds 2 roasted peppers, so you’d need 2 jars for this recipe.
Tips for Storing and Reheating Leftovers
Refrigerate leftover soup in an airtight container for 3 to 4 days. Reheat it on the stovetop over medium heat, stirring frequently. We do not recommend freezing this soup because of the cream and potatoes. The consistency of the soup won’t be the same once it’s thawed.
More Soup Recipes to Make!
Butternut Squash Soup Chipotle Pumpkin Soup Roasted Tomato Soup With Chipotle Tomato and Bread Soup Easy Carrot Soup
