Best 2 Sweet Red Pepper Beet Soup Recipes

**Savor the Sweetness of Roasted Red Peppers and Earthy Beets in a Vibrant Soup:**

Indulge in a symphony of flavors with our Sweet Red Pepper Beet Soup, a culinary masterpiece that tantalizes the taste buds. This vibrant soup is a delightful blend of roasted red peppers and earthy beets, simmered in a savory broth to create a rich, velvety texture. Each spoonful bursts with natural sweetness, complemented by a hint of tartness from the beets. Served with a dollop of tangy yogurt or sour cream, a sprinkle of fresh herbs, and a side of crusty bread, this soup promises a satisfying and wholesome meal. Our collection of recipes offers variations to suit diverse preferences, including a vegan option for those seeking a plant-based indulgence.

Here are our top 2 tried and tested recipes!

SWEET RED PEPPER-BEET SOUP

Sweet Red Pepper-Beet Soup image

This tangy chilled puree gets its striking color from earthy beets and red bell peppers. They're cooked with shallots and then blended into a silken soup. Goat cheese, a traditional partner to beets, lends creaminess. A squeeze of lemon juice and a sprinkling of sea salt heighten the flavors.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 10

Ingredients

1 tablespoon extra-virgin olive oil
2 shallots, chopped (1/2 cup)
3 red bell peppers (1 1/2 pounds), stems, ribs, and seeds removed, cut into 1/2-inch pieces
2 red beets (1 pound), trimmed, peeled, and cut into 1/2-inch pieces
1 cup water
3 1/2 cups homemade or store-bought low-sodium chicken stock
2 tablespoons fresh lemon juice
Sea salt and freshly ground pepper
4 ounces soft goat cheese, crumbled (about 1 cup)
Lemon wedges, for serving

Steps:

Heat oil in a medium saucepan over medium heat. Add shallots, and cook, stirring occasionally, until shallots are translucent and tender, about 4 minutes. Add bell peppers and beets, and stir to coat. Add water and chicken stock, and bring to a boil. Cover partially, and reduce heat. Simmer until beets are tender when pierced with a knife, about 1 hour.
Remove saucepan from heat, and let cool slightly. Stir in lemon juice, and season with salt and pepper. Working in batches, puree mixture in a blender until smooth. Transfer to a large bowl, and refrigerate until chilled, up to overnight.
Divide soup evenly among 6 to 8 bowls. Sprinkle each with goat cheese. Season with pepper, and serve with lemon wedges.

SWEET RED PEPPER AND BEET SOUP

Sweet Red Pepper and Beet Soup image

Categories Pepper Beet Simmer Boil

Yield serves 8

Number Of Ingredients 10

Ingredients

1 tablespoon extra-virgin olive oil
2 shallots, coarsely chopped
3 red bell peppers (about 1 1/2 pounds), ribs and seeds removed, cut into 1/2-inch pieces
2 red beets (about 1 pound), trimmed, peeled, and cut into 1/2-inch pieces
1 cup water
3 1/2 cups homemade or reduced-sodium store-bought chicken or vegetable broth
2 tablespoons fresh lemon juice
Coarse salt and freshly ground pepper
4 ounces fresh goat cheese, crumbled (about 1 cup)
Lemon wedges, for serving

Steps:

Heat oil in a medium saucepan over medium. Cook shallots, stirring occasionally, until translucent and tender, about 4 minutes. Add bell peppers and beets, and stir to coat. Add the water and broth, and bring to a boil. Cover partially, and reduce heat to a simmer. Cook until beets are very tender when pierced with the tip of a sharp knife, about 1 hour.
Let cool slightly. Stir in lemon juice; add 1 teaspoon salt, and season with pepper. Working in batches, puree soup in a blender or food processor, filling no more than halfway each time. (Alternately, use an immersion blender.) Transfer to a large bowl, and refrigerate until chilled, up to overnight (covered).
Divide soup among bowls. Sprinkle evenly with goat cheese, season with pepper and more salt, if desired, and serve with lemon wedges.
Nutrition Information
(Per Serving)
Calories: 125g
Saturated: 2.6g
Unsaturated Fat: 2g
Cholesterol: 6.5mg
Carbohydrates: 13.9g
Protein: 6.7g
Sodium: 374mg
Fiber: 3.4g

Tips:

Choose the right beets: Look for beets that are small and firm, with smooth skin and no blemishes. Avoid beets that are large, soft, or have any signs of spoilage.
Roast the beets before using them: Roasting the beets brings out their natural sweetness and flavor. To roast the beets, preheat your oven to 400°F (200°C). Toss the beets with olive oil and salt, then wrap them in foil. Roast the beets for 45-60 minutes, or until they are tender when pierced with a fork.
Use a high-quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a high-quality broth. Look for a broth that is made with fresh vegetables and herbs, and avoid broths that are made with artificial flavors or preservatives.
Season the soup to taste: Once the soup is finished cooking, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or garlic powder.
Serve the soup with your favorite toppings: Some popular toppings for sweet red pepper beet soup include sour cream, yogurt, croutons, and fresh herbs. You can also serve the soup with a side of bread or salad.

Conclusion:

Sweet red pepper beet soup is a delicious and healthy soup that is perfect for a cold winter day. It's made with fresh beets, red peppers, and vegetable broth, and it's seasoned with garlic, salt, and pepper. The soup is also very easy to make, and it can be ready in just over an hour. If you're looking for a new and exciting soup recipe, give sweet red pepper beet soup a try. You won't be disappointed!