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Roasted Red Pepper and Tomato Soup
Super Rich and Creamy Roasted Red Pepper and Tomato Soup. An easy weeknight meal that takes less than 30 minutes to make.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- blender
📝 Preparation Steps
1
Add olive oil and onions to a large pot. Cook for ⏱️ 2 minutes.Add in garlic and cook for ⏱️ 1 minute.
onion (roughly chopped)1 cupgarlic, minced (roughly chopped)4 cloves
2
Stir in red peppers, roasted tomatoes and chicken broth. Bring to a simmer and cook for ⏱️ 10-15 minutes. Take off of the heat and allow to cool slightly.
chicken broth1 cup
3
Place in a blender and pulse until smooth and creamy. About ⏱️ 30 seconds. You can also use an immersion blender and puree the soup right in the pot. Add the soup back to the pot along with heavy cream, red pepper flakes, oregano, parsley, pepper and salt to taste. Warm up the soup on low if needed and serve immediately with feta cheese, croutons and parsley if desired.
croutons, for topping (if desired)
Nutrition Facts
calories
200 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
1 g
sugar Content
2 g
sodium Content
710 mg
protein Content
2 g
cholesterol Content
41 mg
carbohydrate Content
7 g
saturated Fat Content
8 g
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