Cozy Roasted Red Pepper & Pear Soup is a healthy recipe that mixes roasted veggies with sweet pears for a smooth bowl that hits both savory and sweet.
The peppers give it a smoky depth, while the pears balance everything out with a natural sweetness. With carrots, potatoes, onions, and broth in the mix, it’s filling without feeling heavy.
This one works for healthy dinner ideas when you want something warm and light, and it’s great for meal prep since it reheats nicely.
You can serve it on its own or pair it with bread or a salad for a meal that feels put together without a lot of effort.
Why You’ll Love This Recipe
Unique Flavor Mix
Roasted red peppers and pears create a sweet and savory balance that makes this soup stand out.
Healthy Soup Recipe
Made with fresh vegetables and fruit, it fits easily into healthy dinner ideas.
Smooth and Creamy
Blending the soup gives it a silky texture without needing cream.
Great for Meal Prep
This soup reheats well, making it easy to prepare ahead for the week.
Tips and Tricks
Roasting Peppers
Make sure the skins are fully blackened. This step is important for removing the skins and building flavor.
Blending Safely
Keep the immersion blender fully submerged to avoid splatters. If using a standard blender, allow the soup to cool slightly before blending in batches.
Ingredient Substitutions
Pears
Apples can be used instead of pears if that’s what you have on hand.
Butter
Use olive oil as a substitute to make the soup dairy free.
Serving Suggestions
With Bread
Serve with crusty bread or garlic toast for dipping.
As a Starter
Pair with a salad or a light chicken dish for a complete meal.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stove over medium heat until heated through, stirring often. For the freezer, cool completely and freeze in containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
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Cozy Roasted Red Pepper and Pear Soup
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Equipment
Ingredients
- 4 medium red bell pepper halved, cored, seeded, deribbed
- 2 tablespoon unsalted butter
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 2 medium carrots finely diced
- 3 sprigs fresh thyme
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 medium russet potato peeled, roughly diced
- 2 medium semi-firm pears peeled, cored, roughly diced
- 6 cups low sodium vegetable broth
Instructions
- Preheat the broiler to high and position the oven rack 6 inches below the heat source. Line a baking sheet with aluminum foil.
- Place pepper halves skin-side up on the baking sheet. Broil until the skins are fully blackened, 10 to 15 minutes, rotating the sheet a few times for even roasting.
- Transfer peppers to a large bowl, cover with plastic wrap, and let steam for 10 to 15 minutes.
- Once cool enough to handle, peel off and discard the charred skins under running water. Roughly chop the peeled peppers and set aside.
- In a large pot over medium heat, melt the butter. Add onion, garlic, carrots, thyme, salt, and pepper. Cook, stirring occasionally, until softened, about 15 minutes.
- Add roasted peppers, potato, and pears to the pot. Season again with salt and pepper.
- Pour in the broth and bring to a boil over high heat. Reduce heat to low and simmer until the potatoes are tender, 15 to 20 minutes.
- Remove thyme stems from the pot.
- Blend the soup with an immersion blender until smooth, keeping the blender fully submerged to avoid splattering. (Or carefully blend in batches with a regular blender.)
Notes
Ingredient Substitutions
Pears: Apples can be used instead of pears if that’s what you have on hand. Butter: Use olive oil as a substitute to make the soup dairy free.Tips and Tricks
Roasting Peppers: Make sure the skins are fully blackened. This step is important for removing the skins and building flavor. Blending Safely: Keep the immersion blender fully submerged to avoid splatters. If using a standard blender, allow the soup to cool slightly before blending in batches.Nutrition
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