Roasted Red Pepper Soup - Beauty under 10

Search This Blog

Roasted Red Pepper Soup

I'm not the greatest cook, even though my husband always compliments my cooking (that's love).
I am always on the look out for fairly easy recipes with lots of flavor.
Here is a great recipe for Roasted Red Pepper soup.
It  has all of the things I love: roasted red peppers, garlic, butter, cream - what could be better?!
It takes about 25 minutes total and serves 4 people ( well 2 if you have seconds- which you definitely will!)


2 Jars ( 15 - 1/2 ounces each)  Roasted Red Peppers drained, patted with paper towel and chopped
2 cloves Garlic minced
1 Shallot coarsely chopped
2 cups Chicken or Vegetable Stock
1/2 teaspoon Dried Basil
Salt and Pepper to taste
2 teaspoons Margarine or Butter
1 cup Cream or Half & Half


In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly.



 (mmm...nice and steamy)

In a blender, cover and process soup in batches until smooth. 
I like to use a hand blender. Blend until smooth.


Slowly stir in cream while blending. 
Return pot to stove, heat through (do not boil).

Serve as an appetizer or with some grilled cheese sandwiches. 
( I like to sprinkle some basil and parsley on top - just a little bit)
Yummy!


Below is a short printer friendly version of the recipe. Enjoy!


Roasted Red Pepper Soup
2 Jars ( 15 - 1/2 ounces each)  Roasted Red Peppers drained, patted with paper towel and chopped
2 cloves Garlic minced
1 Shallot coarsely chopped
2 cups Chicken or Vegetable Stock
1/2 teaspoon Dried Basil
Salt and Pepper to taste
2 teaspoons Margarine or butter
1 cup Cream or Half & Half


In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly.

In a blender, cover and process soup in batches until smooth. 
I like to use a hand blender. Blend until smooth.

Slowly stir in cream while blending. 
Return pot to stove, heat through (do not boil).

Serve as an appetizer or with some grilled cheese sandwiches. 
( I like to sprinkle some basil and parsley on top - just a little bit)



Beauty under 10. Powered by Blogger.