Set the romantic mood this Valentine’s Day with a silky roasted red pepper soup, elegantly finished with a swirl of herbed ricotta. This easy yet impressive starter dazzles with its vibrant color, sweet-smoky flavor, and creamy finish. Perfect for cozy date nights or a festive dinner, it’s a breeze to make ahead and serve with a flourish.
Top Tip
For an even deeper flavor, roast your own peppers instead of using jarred—just broil until charred, peel, and proceed!
Ingredients
For the Soup
- 3 large red bell peppers (roasted, skins removed, seeded) or 1 ½ cups jarred roasted red peppers, drained
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 2 cups low-sodium vegetable broth
- 1 medium Yukon Gold potato, peeled and diced
- ½ tsp smoked paprika
- Salt and freshly ground black pepper, to taste
Herbed Ricotta Swirl
- ½ cup ricotta cheese
- 1 tbsp finely chopped fresh basil (or parsley)
- ½ tsp lemon zest
- Pinch of salt
To Serve
- Crusty bread or crostini (optional)
- Fresh basil leaves, for garnish
Steps
- Heat olive oil in a medium pot over medium heat. Add onion and garlic, sauté until soft and fragrant, about 4 minutes.
- Add diced potato and cook for another 2 minutes, stirring occasionally.
- Stir in the roasted red peppers, smoked paprika, and vegetable broth. Bring to a simmer and cook until potatoes are tender, about 12 minutes.
- While soup simmers, mix ricotta cheese with basil, lemon zest, and a pinch of salt in a small bowl. Set aside.
- When potatoes are tender, use an immersion blender (or transfer to a blender in batches) to puree the soup until completely smooth. Taste and season with salt and pepper as needed.
- Ladle soup into bowls. Dollop a generous spoonful of herbed ricotta on top of each, then swirl gently with a knife or skewer for a marbled effect.
- Garnish with fresh basil and serve with crusty bread if desired.
Nutrition
- Calories: 210
- Protein: 7g
- Net Carbs: 23g
- Fat: 9g
- Fiber: 4g
Tips
- For extra flair, drizzle a little olive oil or balsamic reduction atop the ricotta swirl.
- Make the soup a day ahead—flavors deepen overnight, and it reheats beautifully.
FAQs
Can I use jarred roasted red peppers?
Absolutely! Jarred peppers save time and work perfectly here. Just be sure to drain them well before adding.
Cooking for one?
I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.
How do I make this soup vegan?
Swap the ricotta for a plant-based alternative or a swirl of coconut cream mixed with herbs.
Can I freeze leftovers?
Yes, the soup (without the ricotta) freezes well for up to 2 months. Add the herbed swirl fresh after reheating.
What bread pairs best with this soup?
A rustic sourdough or crisp crostini is perfect for dipping and adds a lovely texture contrast.