Roasted Red Pepper Soup

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Roasted Red Pepper Soup

As you can see I am a big lover of roasted red peppers, I make  Roasted Red Pepper Pasta, Roasted Red Pepper Sauce for BBQ, Baked eggs with roasted red pepper, and there will be more because I simply LOOVEE them.  But, today is time to share with you recipe for Roasted Red Pepper Soup. In our family everyone love soups and  it takes place in the dinner menu almost every day.

So for a change from the usual soups which i make, i tried this Roasted Red Pepper Soup  and it turned out very well. The first time I made it with homemade roasted red peppers and flavor was perfect, but the second time I used jarred roasted peppers and I figured that using jarred roasted red peppers makes it extra easy and pureeing the soup in a blender gives it a nice smooth texture. And the flavor is still perfect.

Serve this simple Roasted Red Pepper Soup with crusty bread and a simple green salad for a quick lunch or as a regular soup for dinner.

Roasted Red Pepper Soup

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 6

Calories per serving: 135 kcal

Fat per serving: 6 g

Roasted Red Pepper Soup

Serve this simple Roasted Red Pepper Soup with crusty bread and a simple green salad for a quick lunch or as a regular soup for dinner.

Ingredients

  • 1 large sweet onion, chopped
  • 2 teaspoons butter
  • 2 garlic cloves, minced
  • 2 jars roasted sweet red peppers, drained
  • 2 cups vegetable broth
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 2 cup half-and-half cream

Instructions

  1. In large sauce pan, over medium heat, add butte and onion and saute for 2-3 minutes.
  2. Add garlic and cook 1 minute.
  3. Stir in the red peppers, broth, salt and basil.
  4. Bring to a boil and reduce heat.
  5. Cover and simmer for 20 minutes.
  6. Cool slightly.
  7. In a blender, cover and process soup in batches until smooth.
  8. Remove 1 cup to a small bowl and stir in 1 cup of cream.
  9. Return remaining puree to pan.
  10. Stir in the cream mixture and heat through but do not boil.
  11. Pour into bowl and add one tablespoon of half-and-half cream in each bowl.
  12. Decorate with fresh parsley.
  13. Serve with crunchy bread.

Notes

Using jarred roasted red peppers makes it extra easy and pureeing the soup in a blender gives it a nice smooth texture.

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Nutritional Fact for Roasted Red Pepper Soup

Calories: 135 kcal; Fat: 6 g; Saturated Fat: 3 g; Cholesterol: 23 mg; Sodium: 753 mg; Carbohydrate: 21 g; Fiber: 1 g; Protein: 2 g

Find me on Twitter or Pinterest, or feel free to leave comment here and tell me what do you think about this Roasted Red Pepper Soup :)

Enjoy

YourLittleAdvisor

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