Cheesy Roasted Red Pepper Soup
Roasted red pepper soup that’s rich, creamy, and full of bold flavor. A cozy bowl perfect for any night of the week.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Blender or immersion blender
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 5 cloves garlic minced
- 1 ½ teaspoons granulated sugar
- 2 teaspoons oregano dried
- 1 teaspoon thyme dried
- 1 teaspoon sage rubbed
- 24 oz roasted red peppers 12 oz. jars drained
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 cups cheddar cheese shredded
- 1 teaspoon apple cider vinegar
- 1 pinch Kosher salt to taste
- 1 pinch black pepper freshly cracked to taste
Instructions
- Heat the olive oil in a large pot over medium heat.1 tablespoon olive oil
- Add the diced onion along with a generous pinch of salt and black pepper. Cook for 4–5 minutes, stirring often, until softened.1 small yellow onion
- Stir in the garlic, sugar, oregano, thyme, and sage. Cook for about 1 minute, until fragrant.5 cloves garlic, 1 ½ teaspoons granulated sugar, 2 teaspoons oregano, 1 teaspoon thyme, 1 teaspoon sage
- Add the roasted red peppers and vegetable broth to the pot. Increase the heat to medium-high and bring to a gentle simmer.24 oz roasted red peppers, 3 cups vegetable broth
- Reduce the heat to medium-low, cover, and simmer for 15 minutes.
- Take the soup off the heat, using an immersion blender directly in the pot, blend until smooth and creamy.
- Return the soup to low heat. Stir in the heavy cream and most of the shredded cheddar cheese. Cook gently, stirring often, until the cheese is melted and the soup is heated through.1 cup heavy cream, 2 cups cheddar cheese
- Stir in the apple cider vinegar. Taste and adjust with more salt and black pepper if needed.1 teaspoon apple cider vinegar, 1 pinch Kosher salt, 1 pinch black pepper
- Serve warm with your favorite toppings like croutons, extra cream, fresh parsley, or cheese.
Notes
Tips and Tricks
- Blend carefully: Hot soup expands in a blender, so blend in batches if needed.
- Use freshly shredded cheese: It melts more smoothly into the soup.
- Low heat is best: Keep the heat low after adding the cream and cheese to prevent curdling.
- Adjust texture: Add a splash of broth if you prefer a thinner soup.
- Flavor balance: The apple cider vinegar helps brighten the rich, creamy base.
- Storage: Keep leftovers in the fridge for up to 3 days in an airtight container.
Nutrition
Calories: 351kcalCarbohydrates: 12gProtein: 11gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 82mgSodium: 2287mgPotassium: 272mgFiber: 2gSugar: 4gVitamin A: 1828IUVitamin C: 55mgCalcium: 361mgIron: 1mg
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