Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, roasted red pepper and vegetable soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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. By the way, this soup is open to flexibility on the ingredients and amounts.
Roasted Red Pepper and Vegetable Soup is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Roasted Red Pepper and Vegetable Soup is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have roasted red pepper and vegetable soup using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Roasted Red Pepper and Vegetable Soup:
- Prepare 24 oz. jar sweet roasted red peppers, drained
- Make ready 2 cups carrots, diced canned is ok but drain & rinse
- Prepare 2 cups potatoes, peeled & diced (canned ok but drain & rinse)
- Make ready 1 onion, chopped
- Prepare 2 garlic cloves, chopped
- Prepare 1 can (14.5 oz.) tomatoes, diced or crushed variety w/ juices
- Take 1 can (14.5 oz.) Chicken broth, can substitute vegetable broth
- Make ready 1 tsp oregano
- Prepare 1 tsp thyme
- Make ready 1 tsp basil
- Prepare to taste 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.
Instructions 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!
It's healthy and so full of flavor. 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. 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.
So that is going to wrap this up for this exceptional food roasted red pepper and vegetable soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
