Smoked Red Pepper Soup
Using my smoker or Traeger pellet grill to make soup is pretty awesome, and this Smoked Red Pepper Soup is just one of my many smoked soup recipes!
This one is fairly healthy and is a meatless or vegetarian recipe.
I have made Roasted Red Pepper Soup quite a few times, and this recipe is very similar.
But this one has some amazing wood fired flavor added!
How to make Smoked Red Pepper Soup
First cut some red peppers, tomatoes, carrots, and an onion into chunks and place them on a cooking tray or baking sheet.
And also add some garlic cloves.
Drizzle with olive oil and season with kosher salt, pepper, and crushed red pepper flakes.
Then toss until evenly coated.
Set your smoker or Traeger pellet grill to 225 degrees, and turn on the super smoke option if your Traeger has that feature.
Then place the tray with the veggies (yes, I know tomatoes aren’t actually a veggie but I kept saying veggies for some reason) on the grill grate for about 2 1/2 hours.
Toss them a few times with tongs as they do their thing on the smoker.
When the veggies are done smoking, bring them inside to finish this dish.
Put the veggies in a large soup pot over medium high heat.
Then add 4 cups of vegetable broth to keep it vegetarian, or chicken broth.
Bring this to a boil then reduce the heat to medium low and let it simmer for 10 to 15 minutes.
Next blend the soup until smooth with an immersion blender.
This does take a few minutes.
Finally add a pint of half and half, fresh thyme or dried Italian seasoning, and a tablespoon of sugar.
Let this simmer for a few more minutes.
Taste for seasoning and add kosher salt, pepper, and/or crushed red pepper flakes as needed.
Top Smoked Red Pepper Soup with goat cheese crumbles and fresh thyme if desired 🙂
In my opinion you need something to dunk in this beautiful soup… we had crostini but grilled cheese would be awesome too!
Or some crackers or croutons.
A healthy soup with a side of subtle smoky flavor will warm ya right up 🙂
If you like Smoked Red Pepper Soup, you might also like these recipes…
Grilled Veggie Enchiladas
Traeger Veggie Stuffed Shells
Smoked Veggie Goat Cheese Sliders
Smoked Poblano Salsa
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Smoked Red Pepper Soup
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
- 4 red bell peppers cut into chunks, seeds and stem removed
- 3 Roma tomatoes cut in half, squeeze some juice and seeds out
- 2 carrots peeled and cut into chunks
- 1 onion peeled and cut into chunks
- 6 to 8 cloves garlic
- olive oil, kosher salt, pepper, crushed red pepper flakes
- 4 cups vegetable broth or chicken broth
- 1 pint half and half
- 2 tablespoons fresh thyme leaves (or 1 tablespoon Italian seasoning)
- 1 tablespoon sugar
- Optional toppings: goat cheese crumbles, toasted bread or crostini, croutons or crackers, and fresh thyme
Instructions
- Put the red peppers, tomatoes, carrots, onion, and garlic on a baking sheet. Drizzle olive oil over top and season with kosher salt, pepper, and crushed red pepper flakes.
- Set the smoker or Traeger or pellet grill to 225 degrees (turn on super smoke if that's an option for your model). Place the sheet with the veggies and tomatoes on the grill grate for about 2 1/2 hours, toss them a few times throughout with tongs.
- Remove the veggies and tomatoes from the smoker or pellet grill. Set a large soup pot over medium high heat and add the smoked veggies, broth, more kosher salt, and pepper. Bring to a boil and reduce the heat to medium low and simmer for 10 to 15 minutes.
- Using an immersion blender, blend until the soup is creamy and a smooth consistency.Note: If you do not have an immersion blender you can use a blender or food processor. Transfer soup in small batches and blend until smooth. Caution: Soup MUST be cooled because hot soup will create too much steam and the blender top will explode.
- Add the fresh thyme leaves (or Italian seasoning), half and half, and sugar. Bring back to a boil and reduce heat to simmer for 5 to 10 more minutes. Taste for seasoning and add more kosher salt, pepper, and/or crushed red pepper flakes to taste.
- Serve with goat cheese crumbles, crostini or toasted bread, croutons or crackers, and fresh thyme over top.
Notes
My new cookbook is now available, check it out HERE!
