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Roasted Red Pepper Soup

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A vibrant and creamy roasted red pepper soup that warms the soul, perfect for cozy evenings and gatherings.

Ingredients

Scale
  • 2 cups roasted red peppers
  • 1 can (28 oz) diced tomatoes
  • 1 cup heavy cream
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt to taste
  • Pepper to taste

Instructions

  1. Preheat your oven to 450°F (230°C) to roast the red peppers.
  2. Place the peppers on a baking sheet and drizzle with olive oil. Roast for 30-35 minutes until charred.
  3. Transfer roasted peppers to a bowl, cover, and let steam for 10 minutes before peeling.
  4. Heat olive oil in a large pot over medium heat; add onion and sauté for 5-7 minutes.
  5. Add garlic and cook for another minute until fragrant.
  6. Chop the peeled peppers and add them along with the tomatoes and vegetable broth to the pot.
  7. Simmer for 15 minutes to meld the flavors.
  8. Blend the soup until smooth with an immersion blender.
  9. Return the blended soup to heat and stir in the heavy cream; adjust seasoning with salt and pepper.
  10. Serve with a drizzle of olive oil and garnish with fresh herbs.

Notes

This soup tastes even better the next day; freeze leftovers in airtight containers for up to three months.

Nutrition

Keywords: soup, roasted red peppers, comfort food, vegetarian recipes, Mediterranean soup

Find it online: http://ivoryapron.com/creamy-roasted-red-pepper-soup-one-pot-weeknight/