Roasted Red Pepper Soup
Total TimePrep: 45 min. Cook: 30 min.
Makes12 servings (3 quarts)
Excellent! Took Vr_Lynn's suggestion (thank you!) and roasted the potatoes, squash, peppers, onion, carrots and jalape?o in the oven. Quicker and worked great. Also used an immersion blender which allows you to keep the soup thick or thin, depending on how much you blend it. Do add the jalape?o -- gives it a nice little kick and complements the peppers. Makes a lot and is a great healthy soup. (And btw, the soup does come out orange, not red.)
I completely followed the recipe. The color of the soup came out a pumpkin/carrot color. What happened to the red as shown in the picture?The taste was fine and did work well with a toasted cheese sandwich.
This was okay. I didn't want the jalapeno so I omitted that. Overall the soup was a bit too 'thin' for my liking. I cooked a cook of quinoa and added it to the soup to thicken it up and add some protein. Still could use something else, just not sure what.
Delicious!! You could virtually smell the beta-carotene in the air! I made one change: I roasted the squash, halved, in the oven & also roasted the diced sweet potatoes. This is a very, very good recipe; I'm so glad I found it.