Best 3 Creamy Roasted Red Pepper Soup Recipes

BASIC AND EASY CREAMY ROASTED RED PEPPER SOUP

Steps:

• Add butter to large saucepan and melt over medium heat.
• Add onion and garlic and saute for about 4 minutes, just to get the aromas flowing.
• Sprinkle mixture with black pepper.
• Add roasted red pepper and cook for another couple of minutes.
• Pour in the can of diced tomatoes with juice and raise heat.
• Pour in cup of water and add bouillon cube.
• Bring to a boil, stirring occasionally.
• Once bouillon cube has dissolved add cream and stir, removing from heat.
• *Give the soup a quick taste to see if salt is needed. Generally the bouillon cube is salty enough so you will probably not need it.
• Transfer small amounts of the soup into a blender, trying to keep an even liquid to vegetable ratio.
• Puree until there are little to no chunks left and pour into another saucepan.
• Continue this until all the mixture is pureed, leaving you with a hearty, thick soup.
• **If you want to freeze batches, do not add the cream. Puree the soup as normal, omitting the cream and add cream at a later time when the soup is defrosted.
• ***I use heavy whipping cream because I love the rich taste. If you want to cut back perhaps use only 3/4 cup or use a lower cream altogether. I find the heavy cream gives the soup a nice texture.
• ****Instead of using water and a bouillon cube you could always use store bought broth.

CREAMY TOMATO AND ROASTED RED PEPPER SOUP

Steps:

• Heat the oil in a 2 qt pot over medium-high heat. Add onion and carrot and saute until tender. Add garlic and saute till fragrant. Season with salt and pepper. Add tomato paste and cook till toasted about 1 min. Add tomatoes, peppers, broth and simmer for 25 minutes until vegetables are tender and flavors are melded. Taste for seasoning and add more salt pepper and sugar. Blend until smooth.

CREAMY ROASTED RED PEPPER SOUP

Steps:

• Melt 2 tablespoons of the butter in a medium saucepan over medium heat.
• Add the onion and garlic; cook, stirring occasionally, for 1-2 minutes or until onion is tender.
• Transfer onion mixture to a blender or food processor container; add red peppers and cover. Process until smooth.
• Melt the remaining butter in the same saucepan; stir in flour.
• Gradually stir in the evaporated milk and broth; cook, stirring constantly, until mixture comes to a boil.
• Stir in the red pepper mixture, salt, and pepper; heat through.
• Ladel into bowls and serve hot.