Red pepper soup. 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.
Cut the bell peppers in half and remove the seeds.
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.
You can cook Red pepper soup using 13 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Red pepper soup
- You need 6 of red bell peppers, diced.
- Prepare 1 of yellow onion, diced.
- You need 2 of carrots, diced.
- It's 4 clove of garlic, minced.
- You need 1 tbsp of olive oil.
- Prepare 32 oz of vegetable broth.
- Prepare 1 tsp of dried thyme.
- Prepare 1/2 tsp of red pepper flakes.
- It's 1/4 tsp of cayenne pepper.
- Prepare 1/4 tsp of paprika.
- It's 1/4 tsp of salt.
- It's 1/4 tsp of black pepper.
- Prepare 1/4 cup of half and half.
Roasted red bell pepper soup with potato, garlic, onion, and red bell peppers. The inspiration for this recipe comes from my mother's friend Claire. Roasted red peppers have a mild and slightly sweet flavor that get released when you puree them for this creamy soup recipe. Incredibly creamy roasted red pepper and tomato soup!
Red pepper soup instructions
- In stock pot, saute vegetables in olive oil until tender, about 10 minutes..
- Add broth and seasonings. Bring to a boil, then reduce heat and simmer 30 minutes..
- Puree soup, either with an immersion blender or in batches in a food processor..
- Add half and half and heat through..
The perfect side to sandwiches, salads, and more! This creamy, nourishing roasted red pepper soup is tangy and delicious. It's made with fennel I love making this colorful roasted red pepper soup on cold winter days. Homemade roasted red pepper soup with a Tex-Mex twist. This soup is creamy yet cream-less and thoroughly delicious.