Soups :: Vegatable Soups

Creamy Roasted Red Pepper Soup

Creamy, flavorful soup made from roasted red peppers.

  Be the first to Rate this recipe
Servings: 6
Prep. Time: 10 mins
Cook Time: 25 mins
Creamy, flavorful soup made from roasted red peppers.
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Yellow Onion, Chopped
3 cloves Garlic, Minced
2 teaspoons Fresh Oregano, Minced
1 whole Russet Potato, Peeled And Chopped (optional)
2 jars (16 Ounces Each) Roasted Red Peppers, Drained And Sliced
2 Tablespoons Tomato Paste
cups White Wine
4 cups Vegetable Stock
cups Heavy Cream
1 Tablespoon Red Wine Vinegar
1 teaspoon Kosher Salt, Plus More To Taste
teaspoons Black Pepper
Grated Parmesan Cheese, For Serving
Fresh Oregano Leaves, For Serving
  1. In a Dutch oven over medium heat, heat the butter and olive oil.
  2. Add the onions, garlic, and oregano and cook for 3 minutes, stirring occasionally.
  3. Add the potato and roasted red peppers and stir, cooking for 3 more minutes.
  4. Stir in the tomato paste and cook for 2 more minutes. Sprinkle in the salt and pepper and turn up the heat to medium-high.
  5. Pour in the white wine and let it reduce for a couple of minutes, then pour in the stock.
  6. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer until the potatoes are very tender, about 18-20 minutes.
  7. Puree the soup using an immersion blender (or you can let it cool and puree it in a regular blender.)
  8. Add the cream and red wine vinegar and heat for a couple of minutes. Taste and adjust seasonings, then serve with grated Parmesan and fresh oregano leaves.

Submitted by: cmelhorn


Rate this recipe