Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, roasted red pepper and vegetable soup. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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. I also added some seasoning salt and because I live with a vegetarian I used a vegetarian "chicken stock".
Roasted Red Pepper and Vegetable Soup is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Roasted Red Pepper and Vegetable Soup is something that I have loved my whole life.
To begin with this particular recipe, we have to first 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:
- Take 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
- Get 2 garlic cloves, chopped
- Get 1 can (14.5 oz.) tomatoes, diced or crushed variety w/ juices
- Prepare 1 can (14.5 oz.) Chicken broth, can substitute vegetable broth
- Make ready 1 tsp oregano
- Take 1 tsp thyme
- Get 1 tsp basil
- Make ready to taste Salt and pepper
After buying the organic carton brand of red pepper soup, I decided it was time to tackle it my own way. It's not only delicious but it's also gluten and dairy free! And it's husband and toddler approved! If you don't have an immersion blender, a regular blender works fine.
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!
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. Add a small splash of freshly squeezed lemon juice, stir and serve with a drizzle of creme fraiche and homemade pesto. In a Dutch oven over medium heat, heat the butter and olive oil. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
So that is going to wrap this up for this special food roasted red pepper and vegetable soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
