thepioneerwoman5.0
Creamy Roasted Red Pepper Soup
Roasted red peppers have a mild and slightly sweet flavor that get released when you puree them for this creamy soup recipe.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●oven
- ●blender
📝 Preparation Steps
1
In a Dutch oven over medium heat, heat the butter and olive oil. Add the onions, garlic, and oregano and cook for ⏱️ 3 minutes, stirring occasionally.
garlic, minced3 cloves
2
Add the potato and roasted red peppers and stir, cooking for 3 more minutes. Stir in the tomato paste and cook for 2 more minutes. Sprinkle in the salt and pepper and turn up the heat to medium-high.
3
Pour in the white wine and let it reduce for a couple of minutes, then pour in the stock. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer until the potatoes are very tender, about ⏱️ 18-20 minutes.
4
Puree the soup using an immersion blender (or you can let it cool and puree it in a regular blender.) Add the cream and red wine vinegar and heat for a couple of minutes. Taste and adjust seasonings, then serve with grated Parmesan and fresh oregano leaves.
Fresh oregano leaves, for serving
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