Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, roasted red pepper and vegetable soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Roasted Red Pepper and Vegetable Soup is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Roasted Red Pepper and Vegetable Soup is something which I’ve loved my whole life.
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. This creamy, nourishing roasted red pepper soup is tangy and delicious. It's made with fennel, carrots, thyme, and cannellini beans.
To get started with this 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 cook that.
The ingredients needed to make Roasted Red Pepper and Vegetable Soup:
- Prepare 24 oz. jar sweet roasted red peppers, drained
- Prepare 2 cups carrots, diced canned is ok but drain & rinse
- Prepare 2 cups potatoes, peeled & diced (canned ok but drain & rinse)
- Take 1 onion, chopped
- Make ready 2 garlic cloves, chopped
- Make ready 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
- Make ready 1 tsp thyme
- Prepare 1 tsp basil
- Get to taste Salt and pepper
Add reserved chopped pepper and bring to boiling. Now that Fall and the colder weather is here, I wanted to share a warm, comforting recipe that I know you're just going to love - my amazing Roasted Red. The squash adds a heartiness to the soup while the roasted red peppers add a little sweetness. It's a perfect appetizer, light dinner, or main course.
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!
The squash adds a heartiness to the soup while the roasted red peppers add a little sweetness. It's a perfect appetizer, light dinner, or main course. 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.
So that is going to wrap this up for this exceptional food roasted red pepper and vegetable soup recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
