Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, roasted red pepper and vegetable soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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.
Roasted Red Pepper and Vegetable Soup is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Roasted Red Pepper and Vegetable Soup is something that I have loved my entire life.
To begin with this 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 it.
The ingredients needed to make Roasted Red Pepper and Vegetable Soup:
- Prepare 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
- Get 1 can (14.5 oz.) tomatoes, diced or crushed variety w/ juices
- Take 1 can (14.5 oz.) Chicken broth, can substitute vegetable broth
- Take 1 tsp oregano
- Make ready 1 tsp thyme
- Take 1 tsp basil
- Take to taste Salt and pepper
Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. This roasted red pepper soup is easy to make, ultra creamy, gluten free, and can be vegan! It's healthy and so full of flavor.
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!
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. If you are looking for a comforting and tasty soup, look no further! I was super impressed with the amount of flavour in this soup the first time I made it. Add the roasted vegetables, cayenne and smoked paprika.
So that is going to wrap it up with this special food roasted red pepper and vegetable soup recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
