Ina Garten Roasted Red Pepper Soup Recipe
Adding a pinch of sun-dried tomatoes gives the soup an extra depth of flavor that elevates the entire experience.Make sure to blend the soup thoroughly for a smooth and creamy texture.One simple trick: leave a bit of space in the blender lid to allow steam to escape and avoid any spills.Use fresh cilantro for garnish—it’s not just a garnish, it’s an essential kick!
Ingredients
- 4 Red Peppers
- 3 cloves Garlic whole and peeled
- 1 tbsp Olive Oil
- 2 medium Potatoes chopped
- 1 stalk Celery chopped
- 1 Onion or Shallot chopped
- 4 cups Chicken or Vegetable Broth
- 1/4 cup Sour Cream
- Salt to taste
- Pepper to taste
- 1/2 cup Cilantro chopped, for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Chop the red peppers into large chunks.
- Place them on a baking tray with peeled garlic cloves.
- Drizzle some olive oil over everything.
- Roast for 40 minutes until the peppers are slightly blackened.
- In a large pot, heat olive oil over medium heat.
- Sauté chopped potatoes, celery, and onion.
- Cook until the veggies are soft, which will take about 5 minutes.
- Add roasted red peppers, garlic, chicken or vegetable broth, and sun-dried tomatoes to the pot.
- Bring everything to a simmer.
- Reduce heat, cover, and let it cook until the potatoes are tender, about 15 minutes.
- Carefully blend the soup in batches.
- Keep the lid slightly open to release steam.
- Blend until smooth.
- Stir in sour cream and season with salt and pepper.
- Serve hot with chopped cilantro sprinkled on top.
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