Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, roasted red pepper and vegetable soup. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Save time and buy groceries online from Amazon.co.uk At The Official QVC Website. Place the water and stock cube in a saucepan. Add the chopped carrots, celery, onion and garlic. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil.
Roasted Red Pepper and Vegetable Soup is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Roasted Red Pepper and Vegetable Soup is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have roasted red pepper and vegetable soup using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Red Pepper and Vegetable Soup:
- Prepare 24 oz. jar sweet roasted red peppers, drained
- Prepare 2 cups carrots, diced canned is ok but drain & rinse
- Take 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
- Prepare 1 can (14.5 oz.) Chicken broth, can substitute vegetable broth
- Get 1 tsp oregano
- Prepare 1 tsp thyme
- Get 1 tsp basil
- Make ready to taste Salt and pepper
Blend mixture with a hand blender until smooth. Roughly chop the red peppers and place in a large baking tray with peeled whole garlic cloves. Finely chop a white (yellow) onion and saute in a large pot with a little olive oil until translucent and soft. Place the vegetables and garlic in a roasting tin.
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!
Finely chop a white (yellow) onion and saute in a large pot with a little olive oil until translucent and soft. Place the vegetables and garlic in a roasting tin. Mix the oil with the herbs and seasoning, and the lemon juice if using. Place peppers cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers.
So that is going to wrap this up with this special food roasted red pepper and vegetable soup recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
