Red Pepper Soup with Sun Dried Tomatoes and Swiss Cheese
Indulge in the comforting flavors of this Red Pepper Soup with Sun-Dried Tomatoes and Swiss Cheese, a vibrant, creamy dish that’s perfect for cooler evenings or any time you crave something cozy and rich. Roasted red bell peppers—charred to perfection—combine with the tangy sweetness of sun-dried tomatoes for a velvety base, while a touch of heavy cream enhances the soup’s luscious texture. Every bowl is topped with melted Swiss cheese for a savory, nutty finish, and a sprinkle of fresh parsley adds a burst of freshness. Infused with garlic, onion, and a hint of dried basil, this soup boasts layers of deep flavor in every spoonful. Quick to prepare and easy to make ahead, it’s an excellent choice for weeknight dinners or entertaining guests. Whether served as a hearty appetizer or a satisfying main dish, this roasted red pepper soup will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 4 whole red bell peppers
- 1 cup sun-dried tomatoes (packed in oil)
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon ground black pepper
- 1 cup, shredded Swiss cheese
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Preheat your oven to 425°F (220°C).
Cut the red bell peppers in half lengthwise, removing the stems, seeds, and membranes.
Place the peppers cut-side down on a baking sheet lined with parchment paper.
Roast the peppers in the oven for 20-25 minutes, or until the skins are blistered and charred.
Remove the roasted peppers from the oven and allow them to cool slightly. Once cool enough to handle, peel off the skins and set the peppers aside.
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes until softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the peeled roasted red peppers, sun-dried tomatoes (including a small amount of their oil), vegetable broth, dried basil, salt, and black pepper to the pot.
Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes to let the flavors meld together.
Remove the pot from heat, and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Stir in the heavy cream and reheat the soup gently over low heat, making sure not to let it boil.
Ladle the soup into bowls and top each serving with shredded Swiss cheese, allowing it to melt slightly.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 1450 mg | 63% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 19.4 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 343 mg | 26% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1531 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
