Velvety Roasted Bell Pepper Soup
Experience the comforting warmth of Velvety Roasted Bell Pepper Soup, a delectable blend of sweetness and savory notes, perfect for chilly evenings or any day you crave something cozy. This luxurious soup features a mix of roasted bell peppers, creamy potatoes, and aromatic dill, creating a delightful harmony of flavors. Ideal for serving alongside crusty bread, homemade croutons, or a classic grilled cheese sandwich. Customize the ingredients to your liking or save time with jarred roasted peppers. A heartwarming bowl of goodness awaits you.
4-6 servings
Servings
N/A
Calories
11
Ingredients
Ingredients
olive oil
2 tablespoons (divided; some for roasting and some for sautéing)
butter
1/2 tablespoon (for sautéing)
red bell peppers
2 (roasted, peeled, and chopped)
yellow bell pepper (or orange)
1 (roasted, peeled, and chopped)
shallots
2 large (chopped)
vegetable stock
4 cups (ready to use)
potatoes
2 small (peeled and chopped into 1 inch cubes)
fresh dill
1 bunch (chopped)
sour cream
2 tablespoons (for stirring in)
salt
to taste (for seasoning)
pepper
to taste (for seasoning)
Instructions
1
Preheat your oven to 350°F (175°C).
2
To roast the peppers, cut them into large flat pieces, removing the cores and seeds. Arrange the pieces skin-side up on a baking sheet. Lightly coat with olive oil.
3
Roast the peppers in the preheated oven for about 25 minutes or until the skins are charred. Transfer them to a zip-top bag and seal it. Let them steam for a few minutes, which makes it easier to remove the skins.
4
Peel off the skins and roughly chop the roasted peppers. Set aside.
5
In a large pot, heat the remaining olive oil and butter over medium heat.
6
Add the chopped shallots to the pot and sauté until they become translucent and fragrant, about 3-5 minutes.
7
Toss the chopped potatoes into the pot along with the roasted peppers. Pour in the vegetable stock.
8
Season generously with salt and pepper, adjusting to taste.
9
Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook until the potatoes are tender, about 15-20 minutes.
10
Using an immersion blender, puree the soup until silky and smooth.
11
Stir in the sour cream and chopped dill, mixing well to ensure everything is evenly incorporated.
12
Ladle the soup into bowls and serve immediately. Enjoy the richness and depth of flavors in each spoonful!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Velvety Roasted Bell Pepper Soup?
It is a comforting and luxurious blend of roasted red and yellow bell peppers, potatoes, and fresh dill, known for its sweet and savory flavor profile.
How many servings does this recipe provide?
This recipe yields approximately 4 to 6 servings.
Can I use jarred roasted peppers instead of fresh ones?
Yes, you can use jarred roasted peppers to save time; simply skip the roasting and peeling steps.
What oven temperature is needed to roast the peppers?
The oven should be preheated to 350°F (175°C) for roasting the peppers.
How long do the peppers need to roast?
Roast the peppers for about 25 minutes or until the skins are charred.
What is the secret to easily peeling roasted peppers?
After roasting, transfer the hot peppers to a zip-top bag and seal it for a few minutes; the steam will loosen the skins for easy removal.
What types of bell peppers are used in this soup?
The recipe calls for 2 red bell peppers and 1 yellow or orange bell pepper.
Why are potatoes added to the recipe?
Potatoes are used to give the soup a creamy, thick body and a velvety texture when pureed.
Is this soup recipe vegetarian?
Yes, this soup is vegetarian as it uses vegetable stock, butter, and olive oil.
How can I make this soup vegan?
To make it vegan, replace the butter with more olive oil and use a plant-based sour cream or coconut cream as a finisher.
What should I serve with Velvety Roasted Bell Pepper Soup?
It pairs perfectly with crusty bread, homemade croutons, or a classic grilled cheese sandwich.
How do I achieve a smooth, velvety consistency?
Use an immersion blender to puree the soup directly in the pot until it is completely silky and smooth.
What herbs are used to flavor the soup?
The recipe uses a whole bunch of fresh chopped dill to provide a unique aromatic finish.
Can I substitute shallots with regular onions?
Yes, you can use a small yellow onion, though shallots provide a milder, more delicate sweetness.
Is this soup gluten-free?
Yes, the ingredients listed are naturally gluten-free, but always double-check your vegetable stock label to be sure.
How long does the soup need to simmer?
Once it reaches a boil, reduce to a simmer for 15-20 minutes or until the potatoes are tender.
Can I use a standard blender if I don't have an immersion blender?
Yes, you can transfer the soup to a standard blender in small batches; just be careful when blending hot liquids.
How should I store leftover soup?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Can this soup be frozen?
Yes, it freezes well. For the best texture, freeze it before adding the sour cream, and add the cream fresh when reheating.
How many potatoes do I need?
You will need 2 small potatoes for this recipe.
What size should I cut the potatoes?
The potatoes should be peeled and chopped into 1-inch cubes to ensure they cook evenly.
What is the purpose of adding sour cream at the end?
Sour cream adds a tangy richness and contributes to the soup's signature creamy texture.
Can I use chicken stock instead of vegetable stock?
Yes, chicken stock can be used if you do not require the dish to be vegetarian; it will add a different depth of flavor.
How do I prepare the peppers for roasting?
Cut them into large flat pieces, remove the cores and seeds, and place them skin-side up on a baking sheet.
Is this a good recipe for winter?
Absolutely, its warm and comforting nature makes it an ideal autumn or winter recipe.
How much olive oil is required in total?
The recipe calls for 2 tablespoons of olive oil, divided between roasting the peppers and sautéing the shallots.
Can I add other spices?
Yes, spices like smoked paprika or red pepper flakes would work well to enhance the roasted flavor or add heat.
What if I don't have fresh dill?
You can use dried dill (use 1/3 the amount) or substitute with fresh parsley or chives, though the flavor will change.
How long does it take to sauté the shallots?
Sauté the chopped shallots for about 3-5 minutes until they are fragrant and translucent.
Is this soup considered a healthy option?
Yes, it is primarily made of vegetables and healthy fats, making it a nutritious and heartwarming meal.