Hello everybody, it is Carrillo, welcome to our recipe website. 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 am going to make it a little bit tasty. This is gonna smell and look delicious.
Roasted Red Pepper and Vegetable Soup is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Roasted Red Pepper and Vegetable Soup is something that I have loved my entire life. They’re nice and they look wonderful.
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.
To begin with this particular recipe, we must first 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:
- Take 24 oz. jar sweet roasted red peppers, drained
- Take 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
- Take 2 garlic cloves, chopped
- Take 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
- Take 1 tsp basil
- Make ready to taste Salt and pepper
Roasted peppers, tomatoes, sauteed aromatics and seasonings are cooked in chicken broth, strained, pureed, and thickened with a roux to create this creamy soup. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Our Vegetable Lentil and Roasted Red Pepper soup bursts with flavor.
Step by Step 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!
We combine the rich flavors of fire-roasted red peppers with tender lentils, vine-ripened tomatoes and black However, we have a variety of soups such as our Organic Creamy Butternut Squash Soup that are. 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. Roasted Red Peppers - Learn how to roast bell peppers, whole or sliced, on the oven, in the oven, or on the grill - plus how to steam, peel and store your freshly roasted peppers.
So that’s going to wrap this up with this special food roasted red pepper and vegetable soup recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading, I hope this page becomes “the place to be” when it comes to roasted red pepper and vegetable soup cooking. Go on get cooking!
