Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, roasted red pepper and vegetable soup. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Roasted Red Pepper and Vegetable Soup is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Roasted Red Pepper and Vegetable Soup is something which I’ve loved my whole life.
Our roasted red bell pepper soup recipe is a fantastic way to get a hefty dose of vegetables into a convenient cup, and it doubles as a freezer meal.. Vegetable Soup Recipes Tomato Soup Recipes. 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.
To begin with this particular recipe, we have to prepare a few components. You can cook roasted red pepper and vegetable soup using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Red Pepper and Vegetable Soup:
- Prepare 24 oz. jar sweet roasted red peppers, drained
- Get 2 cups carrots, diced canned is ok but drain & rinse
- Get 2 cups potatoes, peeled & diced (canned ok but drain & rinse)
- Prepare 1 onion, chopped
- Take 2 garlic cloves, chopped
- Prepare 1 can (14.5 oz.) tomatoes, diced or crushed variety w/ juices
- Take 1 can (14.5 oz.) Chicken broth, can substitute vegetable broth
- Get 1 tsp oregano
- Take 1 tsp thyme
- Make ready 1 tsp basil
- Prepare to taste Salt and pepper
Our Vegetable Lentil and Roasted Red Pepper soup bursts with flavor. 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. Stir in the red peppers, broth, basil and salt. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
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!
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. This is the best Red Pepper Soup recipe I have ever made and my family loves it. I roasted the peppers first, and then removed the skin.
So that’s going to wrap this up for this exceptional food roasted red pepper and vegetable soup recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
