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. This roasted red pepper soup is an excellent source of healthy vitamins - and it's delicious! If you don't have an immersion blender, a regular blender works fine.
While I don't have scientific proof of it, Red Pepper Soup works for me as a head cold remedy! For a pretty touch, top the soup with grated cheese and parsley. We enjoy it with jalapeno cheese buns. You can have Red pepper soup using 13 ingredients and 4 steps. Here is how you cook it.
Ingredients of Red pepper soup
- You need 6 of red bell peppers, diced.
- It's 1 of yellow onion, diced.
- Prepare 2 of carrots, diced.
- You need 4 clove of garlic, minced.
- It's 1 tbsp of olive oil.
- You need 32 oz of vegetable broth.
- Prepare 1 tsp of dried thyme.
- It's 1/2 tsp of red pepper flakes.
- You need 1/4 tsp of cayenne pepper.
- Prepare 1/4 tsp of paprika.
- It's 1/4 tsp of salt.
- It's 1/4 tsp of black pepper.
- It's 1/4 cup of half and half.
How Do I Make Roasted Red Pepper Soup? 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. Roasted red bell pepper soup with potato, garlic, onion, and red bell peppers.
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..
The inspiration for this recipe comes from my mother's friend Claire. Red pepper soup is a quick and easy meal, perfect for a healthy midweek dinner that won't take Its versatility also means that this red pepper soup can be enjoyed as lunch, dinner or even as a starter. Incredibly creamy roasted red pepper and tomato soup! The perfect side to sandwiches, salads, and more! Red peppers are joined by other soup-friendly items like onions, garlic, carrots, celery, and a bay leaf.
