Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, roasted red pepper and vegetable soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Roasted Red Pepper and Vegetable Soup is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Roasted Red Pepper and Vegetable Soup is something that I’ve loved my whole life.

This roasted red pepper soup is an excellent source of healthy vitamins - and it's delicious! Roasted peppers, tomatoes, sauteed aromatics and seasonings are cooked in chicken broth, strained, pureed, and thickened with a roux to create this creamy soup. Stirring slowly, add the broth/vegetable mixture.

To begin with this recipe, we must prepare a few components. You can cook roasted red pepper and vegetable soup using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Red Pepper and Vegetable Soup:

1. Prepare 24 oz. jar sweet roasted red peppers, drained
2. Take 2 cups carrots, diced canned is ok but drain & rinse
3. Make ready 2 cups potatoes, peeled & diced (canned ok but drain & rinse)
4. Make ready 1 onion, chopped
5. Take 2 garlic cloves, chopped
6. Get 1 can (14.5 oz.) tomatoes, diced or crushed variety w/ juices
7. Prepare 1 can (14.5 oz.) Chicken broth, can substitute vegetable broth
8. Take 1 tsp oregano
9. Make ready 1 tsp thyme
10. Get 1 tsp basil
11. Prepare to taste Salt and pepper

I love making this colorful roasted red pepper soup on cold winter days. With simple steps and nourishing flavor, it's a weeknight go-to. 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.

Steps to make Roasted Red Pepper and Vegetable Soup:

1. If you roast your own red peppers, get busy. I use jarred red peppers and drain in a colander.
2. 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 :)
3. 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.
4. 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.
5. I store in the fridge and it's my delicious lunch for the week. Enjoy!

Claire originally made her soup with non-fat milk instead of the cream, and it was still wonderful. This roasted red pepper soup is easy to prepare and very economical as it only requires a handful of ingredients. What I have for you today is a simple and flavourful soup made with fresh roasted red peppers, golden brown onions and garlic, and vegetable stock. Homemade roasted red pepper soup with a Tex-Mex twist. This soup is creamy yet cream-less and thoroughly delicious.

So that is going to wrap it up for this special food roasted red pepper and vegetable soup recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!