Do you love the taste of roasted red peppers? If so, you’ll definitely fall in love with this Ina Garten’s Roasted Red Pepper Soup! This savory and creamy soup is a great way to start off a meal or just have it as a delicious dinner option.
Ina Garten’s this recipe is easy to follow, and it will become an instant favorite with your family and friends!
Read on to learn more about this amazing soup dish & get step-by-step instructions on how to make it, and see the nutrition facts for every serving. Let’s dig in!
What is Roasted Red Pepper Soup – Ina Garten’s?
Roasted Red Pepper Soup – Ina Garten’s is a savory and creamy soup that has the perfect balance of flavors from roasted red peppers, sun-dried tomatoes, potatoes, celery, shallots or red onion, sour cream, cilantro, and pepper jack cheese.
It is a delicious combination of ingredients that come together to create an unforgettable bowl of flavor. This soup is both comforting and satisfying, making it a great option for any time of the year.
What does it taste like?
Roasted Red Pepper Soup Ina Garten’s has a creamy and slightly spicy flavor that is balanced by the sweetness of the roasted red peppers. The potatoes add a hearty texture to the soup while the sun-dried tomatoes and pepper jack cheese add a subtle hint of flavor.
The sour cream adds a richness that ties the flavors together, creating the perfect bowl of savory goodness.
How did I first get introduced to the Roasted Red Pepper Soup – Ina Garten’s?
I had heard about the Roasted Red Pepper Soup – Ina Garten’s from a friend of mine who absolutely loved it. She was a fan of Ina Garten & found this from Barefoot Contessa. I give it a try and so I decided to take her up on her offer.
I was intrigued by how the combination of roasted red peppers, sun-dried tomatoes, potatoes, celery, shallots, or red onion, sour cream, cilantro, and pepper jack cheese could come together to create such a flavorful soup.
I followed the instructions I had been given and it turned out great! The flavor of the roasted red peppers with the sweetness of the sun-dried tomatoes was delicious, and the creamy texture from the sour cream made it amazingly rich. It was an instant hit with everyone in my family, and we’ve been enjoying it ever since.
How to make Roasted Red Pepper Soup – Ina Garten’s?
Making this delicious soup is easier than you think. All you need to do is gather the ingredients and follow the step-by-step instructions below:
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Ingredients
- Extra-virgin olive oil: This will help to sauté the vegetables before they are added to the soup.
- Potatoes: Peeled and cut into small pieces, this ingredient adds a hearty texture and flavor to the soup.
- Celery: Chopped celery adds an extra crunch and burst of flavor to the dish.
- Shallots or Red Onion: Both shallots and red onion can be used in this recipe. Either will add a slightly sweet and tangy taste to the soup.
- Kosher Salt & Freshly Ground Pepper: These two ingredients are essential for seasoning the soup.
- Roasted Red Peppers: This ingredient adds a unique flavor that’s different from traditional peppers.
- Sun-dried Tomatoes: Sun-dried tomatoes add an extra depth of flavor that can’t be found in fresh tomatoes.
- Chicken or Vegetable Broth: This will create the base of the soup and help to keep all the ingredients moist while simmering.
- Sour Cream: Sour cream adds a rich and creamy texture to the soup.
- Cilantro: Chopped fresh cilantro gives the soup an extra punch of flavor.
- Pepper Jack Cheese: Shredded pepper jack cheese adds a hint of spiciness to the dish.
- Sourdough Dinner Rolls: Serve with the soup for a delicious and comforting meal.
Step-by-step instructions
Step 1
Heat the olive oil in a large pot over medium heat.
Step 2
Add the potatoes, celery, and shallots or red onion. Sauté for 5 minutes until the vegetables are softened.
Step 3
Season with salt and pepper to taste.
Step 4
Add the roasted red peppers, sun-dried tomatoes, and chicken or vegetable broth. Stir to combine. Bring to a boil then reduce heat to low.
Step 5
Simmer for 15 minutes until the potatoes are tender.
Step 6
Stir in the sour cream and cilantro. Simmer for an additional 3 minutes.
Step 7
Serve immediately topped with pepper jack cheese and a side of sourdough dinner rolls.
Tips
– For an extra kick of flavor, try adding a pinch of smoked paprika or chili powder.
– To make this dish vegan-friendly, replace the sour cream with unsweetened plant-based yogurt.
– If you’re looking for a thicker consistency, you can mash some of the potatoes before adding them to the pot.
– To give the soup a Mediterranean twist, try adding some olives or feta cheese.
– You can also serve this soup as a side dish for grilled fish or chicken.
– If you’re not a fan of cilantro, feel free to add parsley instead.
– If you like your soup spicy, add some red pepper flakes or a few drops of hot sauce.
– Top the soup with some toasted pumpkin seeds or sunflower seeds for an extra crunch.
– Try adding some white beans, chickpeas, or lentils for additional protein and fiber.
Roasted Red Pepper Soup Ina Garten
Equipment
- A large pot & bowl
Ingredients
- 1 tablespoons extra-virgin olive oil
- 1 stalks of chopped celery
- 1 shallots
- salt and freshly ground pepper
- 1/4 tsp roasted red peppers
- 1 large potatoes (peeled and cut into small pieces)
- 1/3 cup sour cream, at room temperature
- 2 cups low-sodium chicken broth
- 1/6 cup shredded pepper jack cheese
- 2 sourdough dinner rolls
- 1/8 cup chopped fresh cilantro leaves
- 2 chopped sun-dried tomatoes
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the potatoes, celery, and shallots or red onion. Sauté for 5 minutes until the vegetables are softened.
- Season with salt and pepper to taste.
- Add the roasted red peppers, sun-dried tomatoes, and chicken or vegetable broth. Stir to combine. Bring to a boil then reduce heat to low.
- Simmer for 15 minutes until the potatoes are tender.
- Stir in the sour cream and cilantro. Simmer for an additional 3 minutes.
- Serve immediately topped with pepper jack cheese and a side of sourdough dinner rolls.
Notes
Nutrition Information
Per serving:
Calories 570 kcal
Total Fat 20 grams
Saturated Fat 8 grams
Cholesterol 62 milligrams
Sodium 1,205 milligrams
Carbohydrates 77 grams
Dietary Fiber 7 grams
Protein 21 grams
What to serve with Roasted Red Pepper Soup – Ina Garten’s?
This hearty and comforting soup pairs perfectly with a variety of sides. Serve it up with some crusty bread, a light salad, or even a simple grilled cheese sandwich for the perfect meal.
If you’re looking to make this dish vegan-friendly, try pairing it with some roasted vegetables or quinoa for added protein and fiber.
You can also serve this soup as an appetizer with some crunchy croutons or tortilla chips to add texture. No matter what you serve it with, the Roasted Red Pepper Soup – Ina Garten’s is sure to be a hit!
How to store leftover Roasted Red Pepper Soup – Ina Garten’s?
Once you’ve finished eating your soup, the leftovers can easily be stored in an airtight container and refrigerated for up to 4 days.
To reheat, simply transfer the soup to a pot on the stove and reheat over medium heat until hot. You can also freeze the soup for future use — it will keep for up to 3 months in
Can pregnant women eat this?
Yes, pregnant women can eat this soup. The ingredients used in this are all safe for pregnant women as long as they are cooked thoroughly.
However, due to the high sodium content of this dish, it is best to consume it in moderation and not exceed recommended daily amounts. Pregnant women should also consult their healthcare provider before consuming any unfamiliar foods.
FAQs
Can I make this soup gluten-free?
Yes, you can make this soup gluten-free. Simply substitute the regular chicken or vegetable broth with a certified gluten-free variety and replace the sourdough rolls with your favorite gluten-free bread or crackers.
Does this soup contain dairy?
Yes, this soup contains sour cream, which is a dairy product. If you want to make this recipe dairy-free, you can substitute the sour cream with an unsweetened plant-based yogurt or coconut cream.
Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, you can definitely use fresh tomatoes in place of the sun-dried variety. However, the flavor will be slightly different since sun-dried tomatoes have a much more intense flavor.
Are roasted red peppers the same as red bell peppers?
No, roasted red peppers are not the same as red bell peppers. Roasted red peppers are cooked over an open flame to give them a deeper and smokier flavor than that of fresh bell peppers. They are also typically sweeter than the latter.
Is this soup suitable for vegetarians?
Yes, this soup is suitable for vegetarians as long as you use vegetable broth or stock instead of chicken broth. You can also add more vegetables to make it heartier and more filling.
Wrapping Up
Making the Roasted Red Pepper Soup – Ina Garten’s is an easy way to enjoy a comforting and flavorful meal. The best part is that it only takes about 30 minutes to prepare, making it perfect for busy nights when you don’t have much time to spare.
With its combination of roasted red peppers, sun-dried tomatoes, sour cream, and cilantro, this dish is sure to please everyone! Enjoy with some crusty bread or a light salad for the perfect meal.
Thank you for reading! We hope our guide helped you make the most of your Roasted Red Pepper Soup – Ina Garten’s. Feel free to share this article with your friends.
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more