If you like cream of tomato soup, try making this roasted red pepper soup. Using jarred roasted red peppers makes it extra easy and pureeing the soup in a blender gives it a nice smooth texture. —Taste of Home Test Kitchen
Roasted Red Pepper Soup Recipe photo by Taste of Home
2 jars (15-1/2 ounces each) roasted sweet red peppers, drained
2 cups vegetable broth
1/2 teaspoon dried basil
1/4 teaspoon salt
1 cup half-and-half cream
Optional: Additional half-and-half cream and fresh basil leaves
In a large saucepan, melt butter over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer 20 minutes. Cool slightly.
In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil). If desired, garnish with additional cream and basil.
Roasted Red Pepper Soup Tips
How can you roast your own red peppers for this recipe?
While canned roasted red peppers are convenient, you can make your own. Here's how to roast peppers.
Can you use an immersion blender to puree roasted red pepper soup?
Yes, you can use an immersion blender instead of a regular one to puree. Snag one of the best immersion blenders for great results.
What else can you add to roasted red pepper soup?
Throw in other ingredients, such as celery, carrots or cannellini beans. In addition to the basil, top with pesto, croutons and a splash of heavy cream or greek yogurt.