Signing you in…

Roasted Red Pepper Soup with Sun-dried Tomatoes and Swiss Cheese

Roasted Red Pepper Soup with Sun-dried Tomatoes and Swiss Cheese prepared dish

This velvety roasted red pepper soup gets deep savory flavor from sun-dried tomatoes, sautéed aromatics, and a touch of smoked paprika. Shredded swiss cheese melts into the hot soup for a creamy, gently nutty finish.

This recipe is mediterranean style, lunch, scaled for 6 servings, with 15 min prep and 35 min cook.

Prep: 15 min · Cook: 35 min · Total: 50 min · Serves: 6

Quick cooking notes

  • Core ingredients include tomato paste, swiss cheese, heavy cream, fresh basil.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 2 tbsp tomato paste
  • 4 oz swiss cheese (shredded)
  • 0.5 cup heavy cream
  • 2 tbsp fresh basil (thinly sliced)
  • 4 cups vegetable broth (low-sodium)
  • 1 large celery stalk (diced)
  • 0.5 tsp black pepper (freshly ground)
  • 4 cloves garlic (minced)
  • 1 tsp smoked paprika
  • 0.5 cup sun-dried tomatoes packed in oil (drained and chopped)
  • 1 tbsp lemon juice (fresh)
  • 0.5 tsp dried thyme
  • 2 tbsp olive oil
  • 24 oz roasted red peppers (drained and roughly chopped)
  • 1 large yellow onion (diced)
  • 1 medium carrot (diced)
  • 0.75 tsp fine sea salt

Instructions

  1. Place a 5- to 6-quart Dutch oven on the counter and prepare all vegetables before heating the pot, keeping the roasted red peppers and sun-dried tomatoes drained so the soup does not become oily or watery.
  2. Heat 2 tbsp olive oil in the Dutch oven over medium heat until the oil shimmers, about 1 minute.
  3. Add 1 large diced yellow onion, 1 medium diced carrot, and 1 large diced celery stalk to the Dutch oven and cook over medium heat, stirring with a wooden spoon every minute, until the onion is translucent and the carrot begins to soften, 7-8 minutes.
  4. Stir in 4 cloves minced garlic, 2 tbsp tomato paste, 1 tsp smoked paprika, 0.5 tsp dried thyme, 0.75 tsp fine sea salt, and 0.5 tsp freshly ground black pepper, then cook over medium heat for 1-2 minutes until the tomato paste darkens slightly and the garlic smells fragrant.
  5. Add 24 oz drained chopped roasted red peppers and 0.5 cup drained chopped sun-dried tomatoes to the Dutch oven, and stir for 2 minutes over medium heat until the vegetables are evenly coated with the tomato paste mixture.
  6. Pour in 4 cups low-sodium vegetable broth, scraping the bottom of the Dutch oven with the wooden spoon to release any browned bits, then raise the heat to medium-high and bring the soup to a gentle boil in 4-5 minutes.
  7. Reduce the heat to medium-low, partially cover the Dutch oven, and simmer the soup for 18-20 minutes until the carrot pieces are tender enough to mash easily against the side of the pot with the spoon.
  8. Turn off the heat and blend the soup directly in the Dutch oven with an immersion blender for 2-3 minutes until completely smooth, keeping the blender head submerged to prevent splashing.
  9. Return the Dutch oven to low heat and stir in 0.5 cup heavy cream until the soup is evenly colored and steaming, about 2 minutes; do not let the soup boil after adding the cream.
  10. Add 4 oz shredded Swiss cheese in three small handfuls over low heat, stirring for 30-45 seconds after each addition until the cheese melts smoothly before adding more.
  11. Stir in 1 tbsp fresh lemon juice, then heat the soup over low heat for 1 minute until hot and glossy; the finished soup should coat the back of a spoon and register at least 165°F (74°C) on an instant-read thermometer for serving temperature.
  12. Ladle the soup into warm bowls, garnish each serving with 2 tbsp thinly sliced fresh basil divided evenly, and serve immediately while the cheese-enriched soup is smooth and hot.

Nutrition (per serving)

  • Calories: 247
  • Protein: 9 g
  • Fat: 17 g
  • Carbohydrates: 18 g
  • Fiber: 4 g
  • Sugar: 9 g
  • Sodium: 842 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

Related recipes by cuisine or ingredients