How to Make Tasty Roasted Red Pepper and Vegetable Soup

Roasted Red Pepper and Vegetable Soup. This vegan soup features roasted red peppers, carrots, onion, and garlic in a seasoned broth that is perfect for a cold winter day. Making again today because it s just that good. This roasted red pepper soup is easy to prepare and very economical as it only requires a handful of ingredients.

It's made with fennel, carrots, thyme, and cannellini beans. I love making this colorful roasted red pepper soup on cold winter days. With simple steps and nourishing flavor, it's a weeknight go-to. You can cook Roasted Red Pepper and Vegetable Soup using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Roasted Red Pepper and Vegetable Soup

1. You need 24 oz. of jar sweet roasted red peppers, drained.
2. Prepare 2 cups of carrots, diced canned is ok but drain & rinse.
3. You need 2 cups of potatoes, peeled & diced (canned ok but drain & rinse).
4. It's 1 of onion, chopped.
5. It's 2 of garlic cloves, chopped.
6. Prepare 1 can (14.5 oz.) of tomatoes, diced or crushed variety w/ juices.
7. It's 1 can (14.5 oz.) of Chicken broth, can substitute vegetable broth.
8. It's 1 tsp of oregano.
9. It's 1 tsp of thyme.
10. Prepare 1 tsp of basil.
11. You need to taste of Salt and pepper.

Add the roasted vegetables, cayenne and smoked paprika. I love that you planned ahead and I just had a bowl of store bought organic roasted red pepper and tomato soup but want to start. If you are looking for a comforting and tasty soup, look no further! I was super impressed with the amount of flavour in this soup the first time I made it.

Roasted Red Pepper and Vegetable Soup instructions

1. If you roast your own red peppers, get busy. I use jarred red peppers and drain in a colander..
2. Peel and roughly chop (we are gonna puree once cooked) carrots, potatoes and onions. If you use any canned vegetables, drain and rinse them off. I find that rinsing canned vegetables helps to improve the taste and removes the flavors of the canning process. If you think I've lost my mind on this one that's ok too, but try it :).
3. I had a crazy schedule so I threw vegetables, broth, tomatoes and seasonings in the crockpot on high until I was ready to puree. If you use a pot on the stove top, bring to a boil and reduce to simmer. Cooking time will depend on if you used canned or fresh but make sure you cook long enough to puree successfully..
4. Once all the veggies are fall apart soft or you return home from chaos......Puree until smooth, using either a stand or submersion blender. Salt and pepper to taste..
5. I store in the fridge and it's my delicious lunch for the week. Enjoy!.

This roasted red pepper soup is easy to make, ultra creamy, gluten free, and can be vegan! It's healthy and so full of flavor. In honor of this day, I wanted to make something red, white, or blue. I landed on red and I'm so happy, because let me just say: Thank goodness for this. This roasted red pepper soup is an excellent source of healthy vitamins - and it's delicious!