Copycat Carrabba’S Spicy Chicken Soup With Roasted Red Pepper Cream

If you’re a fan of Carrabba’s Italian Grill, you’ve likely fallen in love with their incredibly flavorful Spicy Chicken Soup. That creamy, slightly spicy, and utterly comforting soup is now within reach – right in your own kitchen! This copycat recipe captures all the deliciousness of the original, from the tender chicken and vibrant vegetables to the signature roasted red pepper cream. Get ready to impress your family and friends with this restaurant-quality soup that’s surprisingly easy to make. This recipe focuses on building layers of flavor, ensuring each spoonful is a delightful experience. Let’s dive into the ingredients you’ll need to create this Italian masterpiece!

What You’ll Need: The Ingredient Rundown

• 500g (1 lb) Boneless, Skinless Chicken Thighs: We’re using chicken thighs here for their superior flavor and tenderness. Thighs remain juicy even with longer cooking times, which is perfect for developing the soup’s rich taste. Cut them into bite-sized pieces for easy eating.
• 1 L (4 cups) Low-Sodium Chicken Broth: The foundation of our soup! Using low-sodium broth allows you to control the saltiness and build flavor without overpowering the other ingredients. A good quality broth makes a huge difference.
• 400g (14 oz) Canned Diced Tomatoes: These provide a lovely acidity and depth of flavor. Look for fire-roasted diced tomatoes for an extra smoky dimension, but regular diced tomatoes work well too. Don’t drain the juices – they add valuable flavor to the soup.
• 1 Medium Onion: Finely diced, the onion forms the aromatic base of the soup. It softens and sweetens as it cooks, creating a subtle sweetness that balances the spice.
• 2 Cloves Garlic: Minced garlic is essential for that classic Italian flavor. It adds a pungent aroma and savory depth to the soup.
• 1 Carrot: Diced, the carrot adds a touch of sweetness and color. It also contributes to the overall texture of the soup.
• 1 Celery Stalk: Diced celery provides a subtle savory flavor and a pleasant crunch. It’s a key component of the mirepoix (onion, carrot, and celery) which forms the flavor base of many soups.
• 1 Large Red Bell Pepper: This is the star of the show! Roasting the red bell pepper brings out its natural sweetness and creates a smoky flavor that’s crucial for the signature red pepper cream.
• 2 tbsp (30 ml) Extra-Virgin Olive Oil: Used for sautéing the vegetables and adding richness to the soup. Choose a good quality extra-virgin olive oil for the best flavor.
• 1 tsp (5 ml) Smoked Paprika: This adds a smoky depth that complements the roasted red pepper beautifully. It’s a key ingredient in achieving that authentic Carrabba’s flavor.
• ½ tsp (2.5 ml) Cayenne Pepper: This is where the ‘spicy’ comes in! Adjust the amount to your preference. Start with ½ tsp and add more if you like a bigger kick.
• 1 tsp (5 ml) Dried Oregano: A classic Italian herb that adds a warm, herbaceous flavor to the soup.
• ½ tsp (2.5 ml) Salt: Enhances all the other flavors. Season to taste throughout the cooking process.
• ¼ tsp (1 ml) Freshly Ground Black Pepper: Adds a subtle spice and depth. Freshly ground pepper is always best!
• 60 ml (¼ cup) Heavy Cream: Used to create the luscious roasted red pepper cream. It adds richness and a velvety texture.
• 1 tsp (5 ml) Lemon Juice: Brightens up the red pepper cream and balances the richness of the heavy cream.
• 1 tsp (5 ml) Chili-Infused Oil: Adds a final touch of heat and flavor. You can find this at specialty stores or make your own.
• Fresh Cilantro Leaves: For garnish, adding a fresh, vibrant flavor and a pop of color.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions:

• Chicken Thighs: You can use boneless, skinless chicken breasts, but they may become slightly drier.
• Low-Sodium Chicken Broth: Regular chicken broth can be used, but reduce the amount of salt added later.
• Smoked Paprika: Regular paprika can be substituted, but you’ll lose some of the smoky flavor.
• Cayenne Pepper: Red pepper flakes can be used instead, adjusting the amount to your desired spice level.
• Heavy Cream: Half-and-half can be used for a lighter cream, but the texture won’t be as rich.

Crafting the Perfect Bowl: Step-by-Step Instructions

1. Prepare the Roasted Red Pepper: Preheat your broiler. Place the red bell pepper directly on a baking sheet, skin side up. Broil for 5-7 minutes, rotating if needed, until the skin is blackened and blistered all over. This charring is crucial for that signature smoky flavor. Immediately transfer the pepper to a bowl, cover tightly with plastic wrap, and let it steam for 5 minutes. This makes peeling the skin much easier.
2. Peel and Chop the Pepper: After steaming, the skin should slip off easily. Peel away the charred skin, remove the stem and seeds, and roughly chop the roasted pepper. This roasted pepper is the foundation of the vibrant red pepper cream.
3. Make the Roasted Red Pepper Cream: In a blender or food processor, combine the chopped roasted red pepper, heavy cream, lemon juice, and a pinch of salt. Blend until completely smooth and creamy. The lemon juice brightens the flavor and balances the richness of the cream. Set aside at room temperature – this allows the flavors to meld.
4. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for 4-5 minutes, stirring occasionally, until the vegetables begin to soften. This builds the flavor base of the soup. Add the minced garlic and cook for another 30 seconds, until fragrant. Be careful not to burn the garlic.
5. Brown the Chicken: Add the bite-sized chicken thighs to the pot. Season with salt and pepper. Cook, stirring frequently, until the chicken is lightly browned on all sides – about 3 minutes. Browning the chicken adds depth of flavor to the soup.
6. Bloom the Spices: Stir in the smoked paprika, cayenne pepper, and dried oregano. Cook for 1 minute, stirring constantly, to toast the spices. This process, known as “blooming,” releases their essential oils and intensifies their flavor.
7. Simmer the Soup: Pour in the diced tomatoes (with their juices) and chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender. A gentle simmer ensures the flavors meld beautifully.
8. Season to Perfection: Taste the soup and adjust the seasoning with additional salt, pepper, or cayenne pepper, if desired. Don’t be afraid to experiment with the spice level to suit your preference.
9. Serve and Garnish: Ladle the hot soup into bowls. Add a generous spoonful of the roasted red pepper cream to the center of each bowl. Use the back of a spoon to swirl the cream into the broth, creating a visually appealing pattern. Drizzle with chili-infused oil and garnish with fresh cilantro leaves.

The Secret to Carrabba’s Flavor: Smoked Paprika and Spice Balance

The key to replicating Carrabba’s Spicy Chicken Soup lies in the careful balance of smoky, spicy, and sweet flavors. Smoked paprika is the star here, providing that signature smoky depth. The cayenne pepper adds a pleasant heat, but it’s important to start with a smaller amount and adjust to your liking. The roasted red pepper cream not only adds a beautiful color but also a subtle sweetness that complements the spice.

Roasting the Red Pepper: Why It Matters

Don’t skip the roasting step for the red pepper! Roasting transforms the pepper’s flavor, bringing out its natural sweetness and adding a smoky char that is essential to the soup’s character. The charring process also makes the skin easier to remove. While you *can* use jarred roasted red peppers in a pinch, the flavor won’t be quite as vibrant.

Customizing the Spice Level

This recipe is designed to have a moderate level of spice. If you prefer a milder soup, reduce the amount of cayenne pepper. For a spicier kick, add a pinch of red pepper flakes or use a hotter chili-infused oil. You can also serve with a side of crushed red pepper for those who want to add extra heat to their individual bowls.

Making Ahead and Storing Leftovers

The soup base (without the red pepper cream) can be made up to 2 days in advance and stored in the refrigerator. The red pepper cream is best made fresh, but can also be stored in the refrigerator for up to 24 hours. Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

While you can use chicken breast, thighs are recommended for their richer flavor and more tender texture. If using breast, be careful not to overcook it, as it can become dry.

Is the chili-infused oil essential?

No, it’s not essential, but it adds a lovely subtle heat and flavor. You can substitute with a drizzle of regular olive oil if you don’t have chili-infused oil.

Can I make this soup gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your chicken broth is also gluten-free.

Enjoy this delightful Copycat Carrabba’s Spicy Chicken Soup with Roasted Red Pepper Cream! It’s a comforting and flavorful dish that’s perfect for a cozy night in. Don’t forget to save this recipe to Pinterest for later!

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