I love making this colorful roasted red pepper soup on cold winter days. With simple steps and nourishing flavor, it’s a weeknight go-to.
This roasted red pepper soup recipe is super simple. To start, sauté the onion, fennel, garlic, carrots & thyme until they soften. Then, add broth, the peppers, a splash of balsamic, and the cannellini beans, and simmer for 20 minutes or so, to allow the flavors to develop and the carrots to become fully tender. You’re ready to blend!
This roasted red pepper soup is a light, nourishing winter meal. Great for weeknight dinners or packing up for lunch.
- 1/4 cup extra-virgin olive oil, divided, plus more for drizzling
- 1 medium yellow onion, chopped
- 2 garlic cloves, chopped
- 1 small fennel bulb, coarsely chopped
- 3 medium carrots, chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons balsamic vinegar
- 3 jarred roasted red bell peppers
- 1/4 cup cooked cannellini beans, drained and rinsed
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1/2 to 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes, optional
- 1 jarred roasted red pepper, diced
- Finely chopped parsley
- Pinches of red pepper flakes
- Warm baguette
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and pinches of salt and pepper and cook until translucent, about 5 minutes.
- Add the garlic, fennel, carrots, and thyme leaves. Stir and cook until the carrots begin to soften, about 10 minutes.
- Add the balsamic vinegar, red peppers, beans, tomato paste, broth, and 1/2 teaspoon salt. Simmer until the carrots are tender, 15 to 20 minutes.
- Add the simmered soup to a high-speed blender with the remaining 2 tablespoons olive oil and puree until smooth. Season with more salt and pepper, to taste. If you would like more punch, add a few more drops of balsamic, to taste. If you would like a little heat, add 1/2 teaspoon red pepper flakes.