Roasted Red Pepper Soup Ina Garten
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!
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Servings: 2 people
Calories: 570kcal
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
- 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.