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Roasted Red Pepper Soup

Prep time 15 mins
Cook time 30 mins
Yield 8 Servings
Jarred roasted red peppers give this comforting wintertime soup its rich flavor and color.


  • 1 stick (1/4 lb.) unsalted butter
  • 6 onions, finely chopped
  • 4 cloves garlic, minced
  • 4 (14 oz.) cans Italian plum tomatoes with their juice
  • 4 (13.75 oz.) cans chicken or vegetable broth
  • 1 (15 oz.) can crushed tomatoes
  • 4 (7 oz.) jars roasted red peppers, chopped
  • 2 tablespoons Pernod or other anise-flavored liqueur, optional
  • 1 tablespoon fresh thyme leaves, plus more for garnish
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup sour cream
  • 2 teaspoons grated lemon peel

Nutrition Information

  • calories 313
  • fat 20 g
  • satfat 11 g
  • protein 6 g
  • carbohydrate 25 g
  • fiber 5 g
  • cholesterol 51 mg
  • sodium 1 mg

How to Make It

  1. In a Dutch oven or other large, heavy pot, melt butter over medium heat. Add onions and cook, stirring, until softened, about 10 minutes. Add garlic and cook, stirring, for 2 minutes. Add plum tomatoes and their juice, chicken broth and crushed tomatoes; bring to a boil; then simmer for 5 minutes. Add red peppers, Pernod (if using), thyme, salt and pepper; bring to a boil; then simmer for 5 minutes longer.

  2. In a bowl, stir together sour cream and lemon peel. Cover and refrigerate.

  3. Strain soup into a large bowl. Puree strained solids in batches in a blender or food processor, adding soup liquid to blend. Strain again over same bowl and discard solids. Wipe out Dutch oven, add soup and bring to a simmer.

  4. Strain soup into a serving bowl, dollop sour cream on top and garnish with thyme.