Red Pepper Soup with Balsamic Reduction Recipe | Vegetarian Times Skip to main content

Red Pepper Soup with Balsamic Reduction

“The capsaicin in the red pepper flakes helps raise body temperature, which is important for the libido,” says The Stanford Inn by the Sea coproprietor Jeff Stanford. Refrigerate extra soup for up to five days.

Ingredients: 

Ingredient Set Name: 

Balsamic Reduction

Ingredients: 

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1 cup balsamic vinegar
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¼ cup agave nectar

Ingredient Set Name: 

Soup

Ingredients: 

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3 Tbs. olive oil
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1 medium red onion, diced (1 ½ cups)
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½ medium sweet potato, peeled and diced (1 cup)
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1 medium Yukon gold potato, peeled and diced (½ cup)
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1 large shallot, diced (½ cup)
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1 tsp. ground cumin
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¼ tsp. red pepper flakes
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1 clove garlic, minced (1 tsp.)
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6 cups low-sodium vegetable broth
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2 large red bell peppers, diced (3 cups)

Instructions: 

1. To make Balsamic Reduction: Bring vinegar and agave nectar to a boil in small saucepan. Reduce heat to medium, and simmer 15 minutes, or until thickened. Cool.

2. To make Soup: Heat oil in large pot over medium heat. Add red onion, sweet potato, Yukon gold potato, and shallot, and cook 5 to 7 minutes. Add cumin, red pepper flakes, and garlic. Sauté 3 to 5 minutes. Add broth and bell peppers; bring to a simmer. Cook 30 minutes, or until bell peppers and potatoes are softened. Blend Soup in batches until smooth. Season with salt and pepper, if desired. Drizzle each serving with Balsamic Reduction.

Nutrition Information: 

Calories: 
172
Protein: 
2 g
Total Fat: 
5 g
Saturated Fat: 
<1 g
Carbohydrates: 
29 g
Cholesterol: 
0 mg
Sodium: 
126 mg
Fiber: 
3 g
Sugar: 
18 g
Yield: 
Serves 8

Comments on this Recipe

This was absolutely dee-lish! Even my non-vegan friends really enjoyed the spiciness of the soup. Also great served cold as a refreshing soup starter on a hot day.

This sounds really good. Has anyone tried it yet?

Ooops. I should have read the other comment! sorry about that.

So good

This was the first recipe we tried from this site &amp; it was AMAZING!! This recipe will definitely be a winter staple in our house!

Love, Love, Love it! This is one of our favorite soups. It is fabulous! We make a few batches in summer and freeze them to enjoy all winter long. I've shared the recipe with many friends who have also fallen in love with it and shared it as well.

For all the prep (chopping - I'm a busy mom!), I wasn't impressed. The balsamic reduction was the only thing that gave this much flavor at all. Texture was fine, and it was pleasant enough to dunk some bread or a grilled cheese in, but it was pretty bland. The reduction added some nice flavor, but I expected more flavor from the soup itself.

Loved it! Have made it twice in 2 weeks now

Love this soup &amp; my friends all asked for the recipe! Its a kepper.

I subbed 2 cups of veg broth for a can of diced tomatoes - really like this recipe! Easy and delicious :)

Where can one find a shallot that equals a 1/2 cup when it's peeled and chopped??!!!! Lol!

This soup is absolutely incredible, the very best red pepper soup recipe I have tried. The flavor is intense and layered.

I finally got around to making this soup and I'm kicking myself for waiting so long. It is so delicious!! My husband said it was "restaurant quality soup". We thought it had a lot of flavor. I'll be sharing this recipe and will definitely be making it again (and again).

I printed this several weeks ago because the comments were encouraging. I finally made it last night and it is surprisingly good. Even my 9-year-old ate 3 bowls. Since I wasn't sure the kids would eat it, I made grilled muenster sammies to go with it. I think that's the way to go because the soup isn't heavy or super filling. I would add this recipe makes 8 *scant* servings. If I were having another family over for dinner, I'd definitely double the recipe, but this recipe was perfect for my family of 4. The flavor is very full: reminds me of a nice tomato bisque without the acidity.

I wasn't sure about this soup but decided to give it a try. This soup is actually very flavorful. The balsamic reduction isn't really necessary though it is delicious. You could skip that part though. I added 1/2 tsp smoked paprika for a bit of a smoky flavor. This is an excellent side to a sandwich or salad. I will definitely make this again.

We love this soup. I have made it several times and we alway have leftover balsamic reduction. I use it the next day to pour over oven roasted brussels sprouts.

This soup has a good taste, it's just watery (and that taste is slightly diluted). Next time I would cut back on the vegetable broth and replace the gold potatoes with more sweet potatoes. It would probably also be better with roasted red peppers. I skipped the balsamic reduction.

Very tasty! Subbed two cups of the broth for 1 can unsalted diced tomatoes~ Turned out perfect!

Delicious soup.I added a carrot and an extra pepper. Perfect for family with 2 members who cannot eat tomatoes. Do not skip on the balsamic reduction - it turns a family soup into a dinner party dish: the sweetness is a perfect foil for the spiciness of the pepper flakes.

Thanks, perfect soup for my Feast Of Love menu on 02/14/15

This soup was wonderful! The balsamic reduction makes it even more special.

Jillian the girl - the balsamic reduction is thick. When you skipped it, you made the soup watery.

It was very good!

Well, I have to apologize to Jillian. I made the soup, following the directions to the letter. It WAS watery and had way too much vinegar taste and yes, I used a good quality balsamic vinegar. I used fairly expensive low sodium bouillon cubes, etc. I figure this soup was well over $10. I may try it again, but I won't waste the money on shallots, red onions and Yukon potatoes. It will taste the same with plain potatoes, cooking onions etc. I think whoever said roasting the peppers first is also a good thought.