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Roasted Red Pepper Soup

Roasted Red Pepper Soup
Prep Time
10 min
Cook Time
25 min
Yields
3 - 4 servings

Roasted peppers have a wonderfully sweet, caramelized flavour that makes for a tasty complement to many dishes. They are rich in vitamin C, packed with antioxidants and make quite a delicious soup.

Courtesy of Karon Liu.

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ingredients

6
medium red bell peppers, roasted, cleaned and diced
1
cup white onion, chopped
1
cup potato, chopped
1
cup heavy cream, whole milk or coconut milk
4
cups no-salt-added chicken broth or 1 900 mL box of no-salt-added chicken broth
3
cloves garlic, minced
2
pats butter
salt, pepper and chili flakes, to taste
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directions

Step 1

In a soup pot over medium heat, melt the butter and sauté the onions until they begin to sweat and turn translucent. Add the potatoes and garlic and continue to cook for 5 minutes.

Step 2

Add the peppers, broth, and cream/milk. Stir, cover, and bring down to a simmer for 20 minutes.

Step 3

Using a blender, blend everything until it reaches a creamy and smooth consistency.

Step 4

Season with salt, pepper, and (optional) chili flakes to taste.

Step 5

Serve immediately or let cool completely to room temperature before storing in airtight containers in the fridge for up to 3 days.

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