Hey everyone, I hope you’re having an amazing day today. Today, we’re going 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.
This vegan soup features roasted red peppers, carrots, onion, and garlic in a seasoned broth that is perfect for a cold winter day. Making again today because it s just that good. If you are looking for a comforting and tasty soup, look no further!
Roasted Red Pepper and Vegetable Soup is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Roasted Red Pepper and Vegetable Soup is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook roasted red pepper and vegetable soup using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Red Pepper and Vegetable Soup:
- Make ready 24 oz. jar sweet roasted red peppers, drained
- Prepare 2 cups carrots, diced canned is ok but drain & rinse
- Make ready 2 cups potatoes, peeled & diced (canned ok but drain & rinse)
- Prepare 1 onion, chopped
- Make ready 2 garlic cloves, chopped
- Get 1 can (14.5 oz.) tomatoes, diced or crushed variety w/ juices
- Make ready 1 can (14.5 oz.) Chicken broth, can substitute vegetable broth
- Make ready 1 tsp oregano
- Prepare 1 tsp thyme
- Make ready 1 tsp basil
- Get to taste Salt and pepper
It's healthy and so full of flavor. In honor of this day, I wanted to make something red, white, or blue. I landed on red and I'm so happy, because let me just say: Thank goodness for this. Add the roasted vegetables, cayenne and smoked paprika.
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!
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. Made with roasted bell peppers, tomatoes, onions and garlic, this chilled red pepper soup just bursts with bright summer flavor. Transfer the roasted vegetables, along with their juices, to a food processor. That's where this creamy vegan roasted red pepper soup comes in. We all know by now that I am obsessed with soups right?
So that is going to wrap this up for this exceptional food roasted red pepper and vegetable soup recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
