Roasted Red Pepper Soup
This cozy Roasted Red Pepper Soup recipe has the best combination of ingredients and flavor enhancers for a perfectly balanced flavor that you will love! It’s easy to make and fun to get creative with!
This Roasted Pepper Soup could win awards! (Seriously.) The ingredients in this soup are so well balanced, there is representation from every flavor in just the right quantity.
There’s a hint of sweetness to compliment the deliciously charred roasted red peppers and to offset the acidity of the tomatoes. The sweetness comes from caramelizing onions and carrots just a little bit in the beginning, as well as adding a touch of brown sugar.
There’s also a little umami from soy sauce, a dash of heat from hot sauce, (that won’t make this spicy), garlic, fresh tomatoes, and the best combination of seasonings.
A little bit of cream and Parmesan cheese is the best way to finish off this soup, (but those are also optional)!
- 2 tablespoons butter
- 1/3 cup carrots, diced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- ½ cup dry white wine, see notes
- 20 oz. roasted red peppers, drained. (Two 10 oz. jars)
- 28 oz. crushed tomatoes
- 5 cups chicken broth
- ½ cup heavy cream, optional
- ¼ cup Parmesan cheese, grated. (Optional)
- 1 teaspoon EACH: parsley, mustard powder
- ¾ teaspoon oregano
- ½ teaspoon EACH: dried basil, salt
- 1 pinch red pepper flakes
- Parmesan cheese shavings, croutons, freshly cracked black pepper
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