Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, roasted red pepper and vegetable soup. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Roasted Red Pepper and Vegetable Soup is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Roasted Red Pepper and Vegetable Soup is something which I’ve loved my whole life. They’re nice and they look fantastic.
I also sauted two chopped red peppers and used one roasted red pepper from a jar, putting them all in at the same time instead of reserving one for the end of the recipe. Instead of making the roux I added some cornstarch to a bit of the broth, stirred until smooth, and then mixed that into the soup.. Soup is a fantastic way to get a hefty dose of vegetables into a convenient cup.
To begin with this particular recipe, we have to prepare a few ingredients. 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
- Prepare 2 cups carrots, diced canned is ok but drain & rinse
- Take 2 cups potatoes, peeled & diced (canned ok but drain & rinse)
- Prepare 1 onion, chopped
- Get 2 garlic cloves, chopped
- Get 1 can (14.5 oz.) tomatoes, diced or crushed variety w/ juices
- Take 1 can (14.5 oz.) Chicken broth, can substitute vegetable broth
- Take 1 tsp oregano
- Make ready 1 tsp thyme
- Prepare 1 tsp basil
- Make ready to taste Salt and pepper
We combine the rich flavors of fire-roasted red peppers with tender lentils, vine-ripened tomatoes and black beans, for a soup that's high in fiber and loaded with protein. Add a small splash of freshly squeezed lemon juice, stir and serve with a drizzle of creme fraiche and homemade pesto. 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. That's right, I used fresh peppers for this roasted red pepper soup which I roasted myself in the oven.
Steps 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!
If you don't have an immersion blender, a regular blender works fine. You can use jarred roasted peppers but roasting fresh red peppers is easy and adds a depth to the pepper flavor that can't be beat. This soup is perfect when you have extra peppers laying around, or you can also try a heartier Stuffed Pepper Soup. In a Dutch oven over medium heat, heat the butter and olive oil. Stir in the red peppers, broth, basil and salt.
So that’s going to wrap it up for this special food roasted red pepper and vegetable soup recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
