Roasted Red Pepper Sippable Soup
Cozy Up with Roasted Red Pepper Sips: A Mediterranean Delight
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, comforting soup to nourish the soul. Today, we’re sharing a recipe for Roasted Red Pepper Sips – a vibrant, flavorful soup inspired by the sunny shores of the Mediterranean. This isn’t just any soup; it’s a celebration of simple ingredients, roasted to perfection, and blended into a velvety smooth experience.
This recipe is more than just a quick weeknight meal; it’s a versatile dish that can be enjoyed as a starter, a light lunch, or even a satisfying dinner. The sweetness of the roasted red peppers is beautifully balanced by the savory notes of the onion, carrot, and celery, while the cannellini beans add a creamy texture and a boost of protein. We recommend using organic chicken or signature hearth brodo for the best flavor, but any good quality broth will do.
Why Roast the Peppers? Roasting the peppers is key to unlocking their full potential. It intensifies their sweetness and adds a subtle smoky flavor that elevates the entire soup. Don’t be afraid to let them char a little – those blackened bits are where the magic happens!
Beyond the Basics: Feel free to get creative with this recipe! A swirl of crème fraîche or a sprinkle of toasted pumpkin seeds would make a lovely garnish. You could also add a pinch of red pepper flakes for a little heat, or a squeeze of lemon juice for brightness.
Is this soup vegan/vegetarian? Yes! Simply ensure your brodo is vegetable based.
Can I make this soup ahead of time? Absolutely! This soup actually tastes better after a day or two, as the flavors have time to meld together. Store it in an airtight container in the refrigerator for up to 3 days.
What kind of beans can I use? While we recommend cannellini beans for their creamy texture, you can substitute any other thin-skinned, light-colored bean, such as great northern beans or navy beans.
How do I achieve the smoothest texture? Using an immersion blender directly in the pot is the easiest way to achieve a perfectly smooth texture. If you’re using a regular blender, be sure to vent the lid to prevent pressure buildup.
We hope you enjoy this delightful Roasted Red Pepper Sips recipe as much as we do! It’s a perfect way to bring a little sunshine to your table, no matter the weather.
Roasted Red Pepper Sips
Ingredients
- 1/4 cup Extra virgin olive oil
- 1/2 medium Onion minced
- 1 medium Carrot minced
- 1 stalk Celery minced
- 3-4 Red and/or yellow peppers cored, seeded, and quartered
- 3 cups Cooked cannellini beans or any thin-skinned light-colored beans
- 1 Bay leaf
- 3+ cups Brodo Organic Chicken or Signature Hearth preferred
- to taste Kosher salt
- to taste Freshly ground black pepper
- 1 small bunch Oregano tied in a bundle
Instructions
- Preheat the oven to 400 degrees F.
- Toss peppers with a little olive oil and roast until softened and slightly charred.
- In a large pot, heat remaining olive oil over medium heat. Add onion, carrot, and celery and cook until softened, about 5-7 minutes.
- Add roasted peppers and beans to the pot. Pour in brodo and add bay leaf. Bring to a simmer and cook for 20 minutes.
- Remove bay leaf. Using an immersion blender or regular blender, blend the soup until smooth.
- Season with salt and pepper to taste.
- Garnish with fresh oregano before serving.
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