Red pepper soup. Chopped red peppers, onion, and garlic are sauteed in butter, simmered in chicken broth, pureed, strained and reheated with heavy cream to create this flavorful soup. Incredibly creamy roasted red pepper and tomato soup! The perfect side to sandwiches, salads, and more!
This Roasted Red Pepper soup is a delicious blend of red peppers, tomatoes, onion, garlic and basil.
And bonus - it's super easy to make!
This roasted red pepper soup is an excellent source of healthy vitamins - and it's delicious!
You can cook Red pepper soup using 13 ingredients and 4 steps. Here is how you cook it.
Ingredients of Red pepper soup
- It's 6 of red bell peppers, diced.
- Prepare 1 of yellow onion, diced.
- You need 2 of carrots, diced.
- It's 4 clove of garlic, minced.
- You need 1 tbsp of olive oil.
- It's 32 oz of vegetable broth.
- Prepare 1 tsp of dried thyme.
- Prepare 1/2 tsp of red pepper flakes.
- It's 1/4 tsp of cayenne pepper.
- It's 1/4 tsp of paprika.
- Prepare 1/4 tsp of salt.
- You need 1/4 tsp of black pepper.
- It's 1/4 cup of half and half.
If you don't have an immersion blender, a regular blender works fine. This creamy, nourishing roasted red pepper soup is tangy and delicious. It's made with fennel I love making this colorful roasted red pepper soup on cold winter days. How Do I Make Roasted Red Pepper Soup?
Red pepper soup instructions
- In stock pot, saute vegetables in olive oil until tender, about 10 minutes..
- Add broth and seasonings. Bring to a boil, then reduce heat and simmer 30 minutes..
- Puree soup, either with an immersion blender or in batches in a food processor..
- Add half and half and heat through..
This soup is quick and easy to put together with the main ingredient being red peppers. Cut the bell peppers in half and remove the seeds. Homemade roasted red pepper soup with a Tex-Mex twist. This soup is creamy yet cream-less and thoroughly delicious. It's gluten free, as long as your tortillas are gluten free, and easily made vegan.
