Ideas For Prepare Appetizing Roasted Red Pepper and Vegetable Soup

Roasted Red Pepper and Vegetable Soup. Add the roasted vegetables, cayenne and smoked paprika. 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. Roasted red bell pepper soup with potato, garlic, onion, and red bell peppers.

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. You can Cook Roasted Red Pepper and Vegetable Soup using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Roasted Red Pepper and Vegetable Soup

1. It's 24 oz. of jar sweet roasted red peppers, drained.
2. What You needis 2 cups of carrots, diced canned is ok but drain & rinse.
3. What You needis 2 cups of potatoes, peeled & diced (canned ok but drain & rinse).
4. Lets Go Prepare 1 of onion, chopped.
5. What You needis 2 of garlic cloves, chopped.
6. It's 1 can (14.5 oz.) of tomatoes, diced or crushed variety w/ juices.
7. Lets Go Prepare 1 can (14.5 oz.) of Chicken broth, can substitute vegetable broth.
8. What You needis 1 tsp of oregano.
9. It's 1 tsp of thyme.
10. What You needis 1 tsp of basil.
11. Lets Go Prepare to taste of Salt and pepper.

Now that Fall and the colder weather is here, I wanted to share a warm, comforting recipe that I know you're just going to love - my amazing Roasted Red. 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. In honor of this day, I wanted to make something red, white, or blue.

Roasted Red Pepper and Vegetable Soup instructions

1. If you roast your own red peppers, get busy. I use jarred red peppers and drain in a colander..
2. 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 :).
3. 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..
4. 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..
5. I store in the fridge and it's my delicious lunch for the week. Enjoy!.

I landed on red and I'm so happy, because let me just say: Thank goodness for this. This roasted red pepper soup is an excellent source of healthy vitamins - and it's 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.