Roasted Red Pepper Soup
Roasted Red Pepper Soup

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, roasted red pepper soup. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Incredibly creamy roasted red pepper and tomato soup! Homemade roasted red pepper soup with a Tex-Mex twist. This soup is creamy yet cream-less and thoroughly delicious.

Roasted Red Pepper Soup is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Roasted Red Pepper Soup is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook roasted red pepper soup using 9 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Red Pepper Soup:
  1. Make ready 5 lbs roasted red peppers
  2. Get 3 (14 oz) cans coconut milk
  3. Make ready 2 Vidalia onions
  4. Prepare 1/4 cup minced garlic
  5. Get 1 tbsp cayenne pepper
  6. Get 1 tbsp smoked paprika
  7. Get 1 tbsp thyme
  8. Take 1 tbsp crushed red pepper flakes
  9. Take vegetable stock

How Do I Make Roasted Red Pepper Soup? This soup is quick and easy to put together with the main ingredient being red peppers. Cut the bell peppers in half and remove the seeds. This creamy, nourishing roasted red pepper soup is tangy and delicious.

Instructions to make Roasted Red Pepper Soup:
  1. Coat about 10 peppers with olive oil. Roast in oven at 500 degrees for 30-40 minutes. Turning often for even char
  2. For the grill coat with oil and place on grill for 15-20 minutes. Turning often for even char
  3. Once peppers are roasted; place in container and cover tightly with plastic wrap.this will make the skins earier to peel
  4. If using jar red peppers, simply rough chop them
  5. Peel skins and stems from peppers. Leaving the seeds is optional.
  6. Sautee onions and garlic
  7. Deglaze pan with chicken stock
  8. Add in peppers, herbs, seasoning, and coconut milk
  9. Add vegetable stock to desired consistency
  10. Blend in batches, or immersion blend if you have one.

It's made with fennel, carrots, thyme, and cannellini beans. 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. Jarred roasted red peppers give this comforting wintertime soup its rich flavor and color. Strain soup into a large bowl.

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