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Roasted Red Pepper Soup FeelGoodFoodie Roasted Red Pepper Soup FeelGoodFoodie pwy

Instructions Pre-heat the oven to 200°C (400°F). Roughly chop the red peppers and place in a large baking tray with peeled whole garlic cloves. Drizzle with olive oilFinely chop a white (yellow) onion and saute in a large pot with a little olive oil until translucent and soft. OnceSimmer for 2 12 ounce jars roasted bell peppers drained (about 4) 1 28 ounce can crushed tomatoes with juices 4 cups vegetable broth ¼ cup Greek yogurt Instructions Heat the olive oil in a large heavy bottom pot over medium heat. Add the onions, carrots and celery and cook until soft and translucent, 5 minutes. Directions In a large saucepan, melt butter over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Add garlic; cookIn a blender, cover and process soup in batches until smooth. Remove 1



cup to a small bowl; stir in cream. Return Add the roasted red peppers, crushed tomatoes, and chicken broth and remove from heat. Use an immersion blender to blend until smooth, or carefully transfer to a blender. Return to the stove and bring to a gentle bubble. Let it simmer and reduce for 30 minutes, uncovered, stirring occasionally. Ingredients 6 red bell peppers 1 head head garlic (separated into cloves, but not peeled) 2 Tbs olive oil 2 onions (diced finely) 1 Tbs smoked paprika (or more to taste) 1 tsp sumac (to taste) 1 tsp cayenne pepper (to taste) Salt and pepper (to taste) 5 cups chicken stock (can sub vegetable stock or Place the baking sheet of peppers and garlic under the broiler in the oven and broil for about 15 minutes until the skins are blackened. Remove from the oven



and place the peppers inside a tupperware container, and close the lid. This will allow the steam to soften them more. Keep in there for another 15 minutes. Season with 1 teaspoon kosher salt & ground black pepper as desired. Cook, Cook, stirring occasionally, until the veggies have softened slightly, 5-6 minutes. Stir in the garlic, tomato paste, & crushed red pepper (if using). Cook 1-2 minutes longer, until the tomato paste browns & the garlic is fragrant. Cook the soup: Add the tomato paste, cumin, paprika, salt and optional cayenne pepper and cook for one minute, while stirring constantly. Add the peeled red peppers and vegetable stock and stir. Bring the soup to a gentle boil, then reduce heat to maintain a simmer and cook for 15 minutes, stirring occasionally. Read More Here http://jadomasak.my.id/recipes/97-roasted-capsicum-soup



Roasted Red Pepper Tortilla Soup Author: Cookie and Kate Prep Time: 45 mins Cook Time: 25 mins Total Time: 1 hour 10 minutes Yield: about 9 to 10 cups 1 x Category: Soup Cuisine: Mexican ★★★★★ 5 from 31 reviews Homemade roasted red pepper soup with a Tex-Mex twist. This soup is creamy yet cream-less and thoroughly delicious. This roasted red pepper and tomato soup is naturally vegetarian, but it can also easily be made vegan & dairy-free by swapping cream for your favorite plant milk. The result is always 100% creamy & so delicious! BUILT FOR DIPPING. Add the wine and increase heat to medium. Simmer until the liquid is reduced by half, 3-4 minutes. Use a silicone spatula to stir it as it cooks. Add the roasted red peppers, crushed tomatoes, and chicken broth and remove



from heat. Use an immersion blender to blend until smooth, or carefully transfer to a blender.


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