Description
Ina Garten’s roasted red pepper soup brings Mediterranean warmth to classic comfort cuisine. Smooth red peppers mingle with aromatic herbs, creating a velvety blend of rich flavors that invite you to savor each spoonful.
Ingredients
Scale
Main Ingredients:
- 4 cups low-sodium chicken or vegetable broth
- 2 large potatoes, peeled and cut into small pieces
- 1 12-ounce (340 grams) jar of roasted red peppers, drained and rinsed
- 4 sourdough dinner rolls
Vegetables and Aromatics:
- 2 stalks celery, chopped
- 2 shallots or ½ red onion, chopped
- 4 to 5 sun-dried tomatoes
- Kosher salt and freshly ground pepper
Finishing Ingredients:
- 2 tablespoons (30 milliliters) extra-virgin olive oil
- ⅔ cup (160 milliliters) sour cream
- ⅓ cup (40 grams) shredded pepper jack cheese
- ¼ cup (15 grams) chopped fresh cilantro
Instructions
- Prepare the foundational layer by warming olive oil in a generously sized cooking vessel over medium-high temperature. Introduce diced potatoes, finely chopped celery, minced shallots, along with a precise sprinkle of salt and ground black pepper. Gently maneuver ingredients to ensure even coating and allow vegetables to soften, approximately 5 minutes.
- Enhance the flavor profile by incorporating roasted red peppers, sun-dried tomatoes, rich chicken broth, and an additional 1 cup (240 milliliters) of water. Securely cover the pot and allow the mixture to reach a gentle simmering state.
- Continue cooking without the lid, monitoring potato tenderness until they transform into a perfectly soft consistency, which typically requires 15 minutes of gentle simmering.
- Transfer the entire mixture alongside sour cream into a high-performance blender. Ensure the lid remains slightly ajar to prevent pressure buildup, then purée until achieving a luxuriously smooth texture. Calibrate seasoning with additional salt and freshly ground black pepper according to taste preferences.
- Integrate half of the freshly chopped cilantro into the velvety soup. Elegantly ladle the preparation into serving bowls, garnishing with crumbled cheese and remaining cilantro. Accompany the dish with warm, crusty sourdough rolls for a complete culinary experience.
Notes
- Elevate your soup game with this surprisingly simple yet gourmet-level recipe that transforms ordinary ingredients into an extraordinary dining experience.
- Minimal prep time means you can enjoy a restaurant-quality meal without spending hours in the kitchen.
- Roasted red peppers provide a smoky sweetness that becomes the secret weapon of this incredibly flavorful soup.
- Sun-dried tomatoes inject deep, complex flavor notes that make each spoonful more exciting than the last.
- Blending creates an impossibly smooth texture that feels luxurious and comforting in every bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 302 kcal
- Sugar: 4 g
- Sodium: 290 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 25 mg