Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, roasted red pepper and vegetable soup. One of my favorites food recipes. For mine, I am going to make it a 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 well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Roasted Red Pepper and Vegetable Soup is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must first 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:
- Make ready 24 oz. jar sweet roasted red peppers, drained
- Make ready 2 cups carrots, diced canned is ok but drain & rinse
- Get 2 cups potatoes, peeled & diced (canned ok but drain & rinse)
- Make ready 1 onion, chopped
- Get 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
- Take 1 tsp thyme
- Prepare 1 tsp basil
- Make ready to taste Salt and pepper
Remove from the oven and cool until you can handle them. Place peppers cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Put all the veg on a large baking tray and toss together with rapeseed oil, garlic cloves in their skins, ground coriander, ground cumin and some seasoning.
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!
Place one garlic clove in each half and squeeze lemon juice generously over peppers. Put all the veg on a large baking tray and toss together with rapeseed oil, garlic cloves in their skins, ground coriander, ground cumin and some seasoning. Squeeze the garlic cloves out of their skins. This is a spicy roasted red pepper soup with carrots, garlic and chilli added for loads of flavour. It's super healthy and lovely for lunch with warm bread.
So that is going to wrap this up with this special food roasted red pepper and vegetable soup recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
