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Ina Garten Roasted Red Pepper Soup

Ina Garten Roasted Red Pepper Soup
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True to the unfussy, balanced style of Ina Garten, this soup relies on good ingredients and calm technique. Roasting concentrates flavor, simmering builds harmony, and blending creates that restaurant-smooth finish. Nothing flashy, nothing fussy—just dependable comfort.

Ingredients

  • Red bell peppers – 5 large, halved and deseeded

  • Olive oil – 3 tablespoons

  • Onion – 1 large, chopped

  • Garlic – 3 cloves, minced

  • Tomato paste – 1 tablespoon

  • Vegetable stock – 750 ml (3 cups)

  • Smoked paprika – ½ teaspoon

  • Salt – to taste

  • Black pepper – to taste

  • Double cream or heavy cream – 120 ml (½ cup)

  • Fresh parsley or basil – for garnish

Instructions

  • Roast the peppers – Place peppers cut-side down on a lined baking tray, drizzle lightly with olive oil, and roast at 220°C (425°F) for 25–30 minutes until skins blister and blacken slightly.

  • Steam and peel – Transfer hot peppers to a covered bowl for 10 minutes, then peel off skins and set peppers aside.

  • Build the base – Heat remaining olive oil in a pot over medium heat, add onion, and cook for 6–8 minutes until soft.

  • Add aromatics – Stir in garlic and tomato paste, cooking gently for 30–40 seconds.

  • Simmer gently – Add roasted peppers, vegetable stock, smoked paprika, salt, and pepper. Simmer for 10 minutes.

  • Blend until smooth – Blend the soup until silky, then stir in cream and warm through without boiling.

Find it online: https://inagartendishes.com/ina-garten-roasted-red-pepper-soup/