Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, roasted red peppers soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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. How Do I Make Roasted Red Pepper Soup?
Roasted red peppers soup is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Roasted red peppers soup is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook roasted red peppers soup using 8 ingredients and 1 steps. Here is how you cook it.
The ingredients needed to make Roasted red peppers soup:
- Get 1 can sun dried tomatoes in olive oil and herbs
- Get 1 can roasted red peppers
- Prepare 1/2 cup parmesan cheese
- Make ready 1/2 cup heavy cream
- Take 1 tbsp basil
- Make ready 1 tsp garlic powder
- Get 1 1/2 water
- Make ready 1 tbsp salt
The flavor is mild and slightly sweet. 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 (just skip the feta).
Steps to make Roasted red peppers soup:
- In the blender put the red peppers sun dried tomatoes heavy cream blend on medium speed then pore in to a pot boil on medium heat add salt add bail add garlic powder let it boil for about 3min then set to the side and add the parmeasan cheese
This creamy, nourishing roasted red pepper soup is tangy and delicious. It's made with fennel, carrots, thyme, and cannellini beans. I love making this colorful roasted red pepper soup on cold winter days. With simple steps and nourishing flavor, it's a weeknight go-to. Roasted peppers, tomatoes, sauteed aromatics and seasonings are cooked in chicken broth, strained, pureed, and thickened with a roux to create this creamy soup.
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