Description
Ina Garten’s roasted red pepper soup combines sweet peppers with rich cream for a luxurious starter. Smooth textures and deep flavors invite home cooks to explore Mediterranean-inspired comfort in a single bowl.
Ingredients
Scale
- 1 jar (12 oz/340 g) roasted red peppers, drained and rinsed
- 4 cups low-sodium chicken or vegetable broth
- 2 large potatoes, peeled and cut into small pieces
- 2 tbsps (30 ml) extra-virgin olive oil
- ⅔ cup (160 ml) sour cream
- ⅓ cup (40 g) shredded pepper jack cheese
- ¼ cup (15 g) chopped fresh cilantro
- 2 stalks celery, chopped
- 2 shallots or ½ red onion, chopped
- 4–5 sun-dried tomatoes
- Kosher salt and freshly ground pepper
- 4 sourdough dinner rolls
Instructions
- Sauté Base: Heat olive oil in a large pot over medium-high heat. Combine diced potatoes, celery, shallots, salt, and black pepper. Stir and cook until vegetables soften and become translucent, about 5 minutes.
- Build Flavor Profile: Add roasted red peppers, sun-dried tomatoes, chicken broth, and water. Cover and bring to a gentle simmer, allowing ingredients to meld and develop deep, rich flavors.
- Develop Texture: Uncover the pot and continue cooking until potatoes become tender and easily mashed, approximately 15 minutes. The liquid should reduce slightly, concentrating the soup’s essence.
- Purée and Refine: Transfer the entire mixture with sour cream to a blender. Blend carefully, leaving the lid slightly open to prevent pressure. Process until achieving a silky, smooth consistency. Adjust seasoning with salt and pepper to taste.
- Finish and Serve: Fold in half the cilantro, then ladle the soup into serving bowls. Sprinkle crumbled cheese and remaining cilantro on top. Serve alongside warm sourdough rolls for a complete and satisfying meal.
Notes
- Prep Wisely: Dice vegetables uniformly to ensure even cooking and consistent texture throughout the soup.
- Blending Safety: Crack blender lid slightly when puréeing hot liquids to prevent pressure explosion and potential kitchen accidents.
- Flavor Enhancement: Adjust seasoning gradually, tasting as you add salt and pepper to achieve perfect balance without overwhelming the roasted pepper’s natural sweetness.
- Texture Tip: Select starchy potatoes like Yukon Gold for a creamier, smoother soup consistency without requiring excessive cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 20 mg