Roasted Red Pepper and Vegetable Soup
Roasted Red Pepper and Vegetable Soup

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, roasted red pepper and vegetable soup. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Roasted peppers, tomatoes, sauteed aromatics and seasonings are cooked in chicken broth, strained, pureed, and thickened with a roux to create this creamy soup. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Add the roasted vegetables, cayenne and smoked paprika.

Roasted Red Pepper and Vegetable Soup is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Roasted Red Pepper and Vegetable Soup is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have roasted red pepper and vegetable soup using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Roasted Red Pepper and Vegetable Soup:
  1. Make ready 24 oz. jar sweet roasted red peppers, drained
  2. Make ready 2 cups carrots, diced canned is ok but drain & rinse
  3. Take 2 cups potatoes, peeled & diced (canned ok but drain & rinse)
  4. Make ready 1 onion, chopped
  5. Take 2 garlic cloves, chopped
  6. Make ready 1 can (14.5 oz.) tomatoes, diced or crushed variety w/ juices
  7. Prepare 1 can (14.5 oz.) Chicken broth, can substitute vegetable broth
  8. Make ready 1 tsp oregano
  9. Make ready 1 tsp thyme
  10. Take 1 tsp basil
  11. Get to taste Salt and pepper

Roasted red peppers have a mild and slightly sweet flavor that get released when you puree them for this creamy soup recipe. Roasted red peppers are my favorite pantry item; well, they're up there alongside jars of good marinara sauce. You can turn a jar or two of roasted red peppers into so. Roasted red bell pepper soup with potato, garlic, onion, and red bell peppers.

Steps to make Roasted Red Pepper and Vegetable Soup:
  1. If you roast your own red peppers, get busy. I use jarred red peppers and drain in a colander.
  2. Peel and roughly chop (we are gonna puree once cooked) carrots, potatoes and onions. If you use any canned vegetables, drain and rinse them off. I find that rinsing canned vegetables helps to improve the taste and removes the flavors of the canning process. If you think I've lost my mind on this one that's ok too, but try it :)
  3. I had a crazy schedule so I threw vegetables, broth, tomatoes and seasonings in the crockpot on high until I was ready to puree. If you use a pot on the stove top, bring to a boil and reduce to simmer. Cooking time will depend on if you used canned or fresh but make sure you cook long enough to puree successfully.
  4. Once all the veggies are fall apart soft or you return home from chaos……Puree until smooth, using either a stand or submersion blender. Salt and pepper to taste.
  5. I store in the fridge and it's my delicious lunch for the week. Enjoy!

You can turn a jar or two of roasted red peppers into so. Roasted red bell pepper soup with potato, garlic, onion, and red bell peppers. By the way, this soup is open to flexibility on the ingredients and amounts. Claire originally made her soup with non-fat milk instead of the cream, and it was still wonderful. This creamy, nourishing roasted red pepper soup is tangy and delicious.

So that’s going to wrap it up with this exceptional food roasted red pepper and vegetable soup recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!