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Roasted Red Pepper Soup

A Refreshing Springtime Soup: Roasted Red Pepper

1 hour


Warm weather doesn’t mean you have to say goodbye to your trusty soup ladle. Y’all have made it through all of the hearty winter soups, so it deserves to stay into this season too. Gotta stick together through thick and thin, right?

Light and refreshing, this Roasted Red Pepper Soup is the perfect spring dish to serve up after a full day spent with the kiddos, drawing chalk masterpieces and playing pickup basketball games in the driveway.

From the red peppers and onions to the carrots and sweet potato—all from your Produce Box—this soup will be full of freshness. It’s sure to leave the entire family saying, “Seconds, please!”


To roast red peppers, place red peppers directly on the grill, or you can roast over the flame on your stove. Turn peppers often until the skin has turned completely black. Once the pepper skin has turned black, place them into a bowl and cover for about 10 minutes. Uncover the bowl and peel the skin off. It should slide off easily. Cut the pepper in half to core and remove seeds.

Heat 1 tsp of oil in a large, heavy pot over medium-high heat and add the onions, carrots, garlic and herbs. Sauté until the onions are translucent, about 5 minutes. Add the broth, roasted bell peppers, sweet potato and wine.

Bring to a simmer over high heat. Decrease the heat to medium-low and cover. Simmer, stirring frequently, for about 30 minutes until the potatoes are very tender.

Add the sour cream and puree the soup until smooth with an immersion hand blender. Season with salt and pepper to taste.

Ladle into bowls and top with cheese. Enjoy!

This is a recipe by
Karin Usry
View all my recipes
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