Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, roasted red pepper and vegetable soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
This roasted red pepper soup is easy to prepare and very economical as it only requires a handful of ingredients. What I have for you today is a simple and flavourful soup made with fresh roasted red peppers, golden brown onions and garlic, and vegetable stock. This creamy, nourishing roasted red pepper soup is tangy and delicious.
Roasted Red Pepper and Vegetable Soup is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Roasted Red Pepper and Vegetable Soup is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have roasted red pepper and vegetable soup using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Red Pepper and Vegetable Soup:
- Make ready 24 oz. jar sweet roasted red peppers, drained
- Make ready 2 cups carrots, diced canned is ok but drain & rinse
- Get 2 cups potatoes, peeled & diced (canned ok but drain & rinse)
- Get 1 onion, chopped
- Get 2 garlic cloves, chopped
- Prepare 1 can (14.5 oz.) tomatoes, diced or crushed variety w/ juices
- Get 1 can (14.5 oz.) Chicken broth, can substitute vegetable broth
- Prepare 1 tsp oregano
- Prepare 1 tsp thyme
- Make ready 1 tsp basil
- Take to taste Salt and pepper
Add the roasted vegetables, cayenne and smoked paprika. I love that you planned ahead and I just had a bowl of store bought organic roasted red pepper and tomato soup but want to start. How to make roasted red pepper soup? Making roasted red pepper soup in a blender: This soup in my opinion tastes best when blended until very creamy.
Instructions to make Roasted Red Pepper and Vegetable Soup:
- If you roast your own red peppers, get busy. I use jarred red peppers and drain in a colander.
- 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 :)
- 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.
- 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.
- I store in the fridge and it's my delicious lunch for the week. Enjoy!
You can either use an immersion blender. 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. Roasted red pepper soup is a blend of red peppers, tomatoes, onions, garlic and basil.
So that’s going to wrap this up for this special food roasted red pepper and vegetable soup recipe. Thanks so much for your time. I’m sure 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, friends and colleague. Thank you for reading. Go on get cooking!
