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Creamy Roasted Red Pepper Soup – easy, warm, and comforting, perfect Fall meal.
Creamy Roasted Red Pepper Soup
Author: Theresa
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 4-5
Creamy, delicious, Roasted Red Pepper Soup
Ingredients
- 4 small red potatoes, rinsed and cut in large chunks
- 4 red peppers, rinsed and stems and seeds removed
- 1 red onion, peeled and cut into large chunks
- 1 large carrot, rinsed and cut into large chunks
- 1 head of garlic, top cut off, drizzled with olive oil and wrapped in foil
- 1 quart vegetable broth
- olive oil
- salt, pepper, crushed red pepper
- ¼ c soy creamer
- Cholulu, or other hot sauce, if desired
Instructions
- Preheat oven to 375.
- Put vegetables on cookie sheets, I used two.
- Toss vegetables with a little olive oil.
- Roast for about 40 minutes, check and see if done.
- Turn heat up to 425 and roast until tender and potatoes and onions are golden and garlic is tender.
- The peppers may be done before the rest of the vegetables.
- To peel peppers, place peppers in a ziploc bag until cool enough to handle.
- The skin should come off easily, very messy, but easy.
- Place vegetables in a large pot and cover with broth.
- Bring pot to boil and then reduce heat and simmer for 10 minutes.
- Carefully transfer soup mixture to a high powered blender, be very careful blending hot liquids!
- You could also use an immersion blender.
- Add seasoning, blend, add creamer, taste and add more seasoning if necessary.
- Serve in bowls, topped with hot sauce.
Creamy Roasted Red Pepper Soup – Easy and healthy way to eat more vegetables!
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Lovely looking soup with great instructions of how to make, if mine turns out as good as yours looks then i’m in for a treat.
Really easy and tasty. I’ve also made with more roasted peppers and no potatoes, but, the potatoes add bulk and creaminess. Hope you make it and it turns out awesome!
Starting with roasted vegetables I’m sure gives this soup the maximum amount of flavor! The hot sauce makes a nice color-coordinated garnish.
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Mary recently posted..Review: Non-Dairy Yogurts
Almost every time I make a veggie soup I start with roasted vegetables, they add soooo much more flavor then simply sauteing.