Pretty bowl of roasted carrot and red pepper soup. Rosemary on the side.
Soups

Roasted red pepper and carrot soup

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Roasted red pepper and carrot soup is delicately sweet and a little savory. This delicious and beautiful bowl of soup can also be easily adapted to meet plant-based dietary needs.

Pretty bowl of roasted carrot and red pepper soup. Rosemary on the side.
Roasted red pepper and carrot soup

I’ve been on a homemade soup kick lately. I like the idea of incorporating fresh healthy vegetables into soup. It’s a great way to get vitamins and makes a comforting easy meal on cool wet days. This roasted red pepper and carrot soup is super easy to prepare and is naturally slightly sweet from the red peppers and carrots. It’s also fragrant as it is seasoned with roasted garlic, onions, ginger and rosemary. My husband and I enjoy having soups like this either with a simple garden salad or a sandwich.

Roasted red pepper and carrot soup is simple, healthy and easy ~ a delicious meal every busy mom needs.

Healthy and delicious bowl of roasted red pepper and carrot soup.

The other great thing about making your own soup is you can control the salt content and the spices. Ready made soups are often loaded with sodium, preservatives and thickeners containing gluten that can cause upset tummies and bloating.

This recipe for roasted red pepper and carrot soup is gluten-free and can be made vegan or vegetarian by eliminating the heavy cream. I love adding just a little heavy cream in soups because it adds a layer of richness and also helps thicken the soup. It’s a French cooking technique I learned in cooking school.

Healthy ingredients for roasted red pepper and carrot soup.
Red bell peppers and carrots

Red bell peppers are not spicy. Their flavor is best described as more sweet and almost fruity. Bell peppers are members of the nightshade family of vegetables which also includes potatoes, tomatoes, and eggplant. They are quite high in vitamin C, vitamin E and carotenoids.

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I roast all the vegetables for this soup on large sheet pans like this KitchenAid Classic Nonstick Jelly Roll Pan in the oven. Then, they are pureed in the food processor to a smooth consistency. I finish it off on the stove top and adjust the seasoning to our tastes. You can have healthy delicious roasted red pepper and carrot soup in about one hour. It tastes even better the next day, after all the flavors have melded together.

For the most flavor and health benefit, I use organic carrots for this recipe. And yes, carrots are extremely healthy for you. They contain many antioxidants, vitamins and minerals.

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Useful kitchen tools for this recipe:

KitchenAid Nonstick Jelly Roll Pan
Breville Sous Chef Food Processor
Calphalon Tri-Ply Stainless Steel 13-Piece Cookware Set
All-Clad Stainless Steel Tri-Ply 6-Quart Sauce Pan

Roasted red pepper and carrot soup

This fragrant and easy roasted red pepper and carrot soup is naturally sweet and seasoned with roasted garlic, onions, ginger and rosemary.

  • 1 lb red bell peppers
  • 1 lb organic carrots
  • 5 cloves garlic
  • 1/2 large onion
  • 1 two inch piece fresh ginger (peeled and minced)
  • 3-4 tbsp extra virgin olive oil
  • 1 pinch sea salt and fresh ground white pepper
  • 1/2 cup hot water
  • 2 cans vegetable broth (14.5 oz cans or 4 cups broth)
  • 1/2 cup heavy cream
  • 1 tsp fresh rosemary (stripped and minced)
  • 1 dash cayenne
  1. Preheat the oven to 400 F. Cut the red peppers into long slices. Peel the carrots and cut them in half and then into long strips. Remove the skins from the garlic cloves and smash them with the blunt edge of your chef’s knife. Leave the cloves whole. Slice the onion into long strips. Add all the vegetables, garlic, and ginger onto the baking sheets, then toss the vegetables in the olive oil.  Season the vegetables with a generous pinch of sea salt and freshly ground white pepper. Roast the vegetables in the oven for 50 – 60 minutes or until they are tender and caramelized.  After the first 25 minutes, reduce the oven temperature to 375 F and turn the vegetables.

  2. Remove the vegetables from the oven and allow them to cool slightly. Carefully add the vegetables into the food processor. Add the hot water and one can of broth (about 2 cups). Pulse the food processor until everything is well blended and a smooth consistency.

  3. Transfer the soup to a pot (6 quart) on the stove-top. On medium-high heat, add the remaining can of chicken broth, heavy cream, dash of cayenne and minced rosemary.  Heat the soup through and stir. Adjust the salt and pepper to taste and serve.

Depending on the size of your baking pans you may need to spread the vegetables out over two baking sheets. You do not want the vegetables to be crowded. This encourages the vegetables to caramelize instead of steam.

I use freshly ground white pepper in this recipe for aesthetics. You can use freshly ground black pepper instead if you prefer. The flavor is the same. I just don’t like the black flecks.

To make this soup plant-based, simply leave out the heavy cream. It will still be just as delicious.

 

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