Prepare a salute to autumn by exploring exciting cold weather recipes. For anyone that welcomes the reassurance of a steaming hot meal on a gloomy day, try making your own soup at home. For a surprisingly healthy yet wonderfully simple vegetarian dish, make this scrumptious Roasted Red Pepper Soup.
Although perhaps less well known, this soup is a close cousin to the ever-popular tomato soup. Gorgeous in color and rich in flavor, this Roasted Red Pepper Soup has remarkable health benefits as well. Red peppers are low in calories, without any natural fat, sodium or cholesterol. Further, peppers are high in nutrients such as vitamins A and C, folate and vitamin B6.
Generally speaking, bell peppers are recognized as an excellent diet food. Such a fibrous structure requires more work during the digestive process, thereby burning more fat. These fat burning properties are also aided by a high water content. Although peppers come in a rainbow of colors, red peppers such as those in this soup recipe are particularly good for you. Red peppers are simply green ones grown to fruition, yet these riper versions carry far more vitamins and nutrients; for example, they have two times the amount of vitamin C and nine times the amount of carotene, in addition to being much sweeter.
This Roasted Red Pepper Soup has a creamy base, but there are select alternatives for the extremely health-conscious. For example, use butter or olive oil at your discretion. Also, rather than using the standard heavy cream in this recipe, which has a higher fat content of 38%, use the much lighter half and half, which is only 12% fat. The amount of fat determines the thickness of the cream, but this small substitution is far healthier while nevertheless yielding plenty of flavor in the final Roasted Red Pepper Soup. (For more details on the difference between types of cream in cooking, view this link.)
A vegetarian soup is an excellent way to incorporate vegetables into your meals. Try this Roasted Red Pepper Soup for a creamy yet light recipe you will positively adore!
- 2 (15-oz) jars roasted red peppers, drained
- 1 yellow onion, chopped
- 2 tbsp butter or olive oil
- 3 garlic cloves, minced
- 3 cups vegetable broth
- 3/4 cup white wine
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 1 1/2 tsp salt
- 1 tsp sugar
- 1 cup half and half
- Mascarpone cheese (optional)
- Croutons (optional)
Heat the butter or olive oil in a large pot. Saute the onion and garlic; cook until onion has softened and turned translucent. Roughly chop the roasted peppers. Add peppers, vegetable broth, white wine, thyme, rosemary, salt and sugar.
Bring to a boil. Reduce heat and simmer for twenty minutes. With a slotted spoon, scoop out the sprigs of thyme and rosemary; discard. Carefully transfer soup to a food processor or blender to puree. Proceed in batches if necessary. Blend until smooth.
Transfer back to the soup pot. Over low heat, stir in the half and half. Bring to a gentle simmer. If desired, serve each bowl with a dollop of mascarpone cheese or croutons.