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A close-up of roasted red pepper and pear soup in a black bowl, topped with a dollop of cream, cracked pepper, and fresh parsley garnish.

Cozy Roasted Red Pepper and Pear Soup

Nesting Lane
Cozy Roasted Red Pepper & Pear Soup is a healthy soup recipe that’s smooth, creamy, and perfect for healthy dinner ideas or meal prep
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Course Soup
Cuisine American
Servings 8

Equipment

Baking Sheet Lined with Aluminum Foil
Large Bowl
Plastic Wrap
Large Pot
Paring Knife
 Immersion Blender

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

Serving Size: 1 Cup

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

Calories: 112kcalCarbohydrates: 21gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 234mgPotassium: 366mgFiber: 4gSugar: 9gVitamin A: 4528IUVitamin C: 82mgCalcium: 25mgIron: 1mg
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