Recipe: Appetizing Red pepper soup

Red pepper soup. Try Our Well Yes!® Soups Crafted with Ingredients You Can Feel Good About. This is the best Red Pepper Soup recipe I have ever made and my family loves it. I roasted the peppers first, and then removed the skin.

Red pepper soup In a Dutch oven, saute red peppers, carrots, onions, celery and garlic in oil until tender. Stir in the broth, rice, thyme, salt, pepper and cayenne; bring to a boil. Creamy Roasted Red Pepper Soup Creamy, flavorful soup made from roasted red peppers. You can have Red pepper soup using 13 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Red pepper soup

  1. Prepare 6 of red bell peppers, diced.
  2. Prepare 1 of yellow onion, diced.
  3. Prepare 2 of carrots, diced.
  4. You need 4 clove of garlic, minced.
  5. It's 1 tbsp of olive oil.
  6. You need 32 oz of vegetable broth.
  7. Prepare 1 tsp of dried thyme.
  8. It's 1/2 tsp of red pepper flakes.
  9. Prepare 1/4 tsp of cayenne pepper.
  10. Prepare 1/4 tsp of paprika.
  11. You need 1/4 tsp of salt.
  12. It's 1/4 tsp of black pepper.
  13. Prepare 1/4 cup of half and half.

Place the water and stock cube in a saucepan. Add the chopped carrots, celery, onion and garlic. Heat the olive oil in a large Dutch oven or pot over medium-high heat. A simple recipe for Roasted Red Pepper Soup, this one is super flavorful with roasted red peppers and roasted garlic, blended to make a delicious winter warmer.

Red pepper soup step by step

  1. In stock pot, saute vegetables in olive oil until tender, about 10 minutes..
  2. Add broth and seasonings. Bring to a boil, then reduce heat and simmer 30 minutes..
  3. Puree soup, either with an immersion blender or in batches in a food processor..
  4. Add half and half and heat through..

Soup Season is a season I absolutely love, and with my favorite s weet potato soup as well as creamy tomato soup , this Red Pepper Soup is the real deal. Add the mixture to the dutch oven, add in the chicken stock, hot sauce, salt, and pepper. Place peppers on a foil-lined baking sheet, skin side up. The sweetness from the bell peppers nicely balances the heat from the chili peppers. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil.

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