Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, roasted red pepper and vegetable soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Roasted Red Pepper and Vegetable Soup is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Roasted Red Pepper and Vegetable Soup is something which I have loved my entire life. They are nice and they look fantastic.
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.
To begin with this recipe, we have to first prepare a few ingredients. You can cook 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:
- Get 24 oz. jar sweet roasted red peppers, drained
- Make ready 2 cups carrots, diced canned is ok but drain & rinse
- Make ready 2 cups potatoes, peeled & diced (canned ok but drain & rinse)
- Make ready 1 onion, chopped
- Take 2 garlic cloves, chopped
- Make ready 1 can (14.5 oz.) tomatoes, diced or crushed variety w/ juices
- Get 1 can (14.5 oz.) Chicken broth, can substitute vegetable broth
- Make ready 1 tsp oregano
- Prepare 1 tsp thyme
- Take 1 tsp basil
- Make ready to taste Salt and pepper
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. We combine the rich flavors of fire-roasted red peppers with tender lentils, vine-ripened tomatoes and black beans, for a soup that's high in fiber and I had tried the Organic Roasted Red Pepper And Tomato Bisque soup and found it quite good.
Steps 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!
And so, I ordered some of the other varieties of Pacific. 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. 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. If you don't have an immersion blender, a regular blender works fine.
So that is going to wrap this up with this exceptional food roasted red pepper and vegetable soup recipe. Thanks so much for reading. I’m confident that you will 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 family, colleague and friends. Thank you for reading. Go on get cooking!
