Roasted Red Pepper Soup

Roasted Red Pepper Soup is like a warm bowl of comfort with sweet roasted peppers, fire-roasted tomatoes, and fresh herbs in every spoonful.

Simple enough for weeknight dinners but elegant enough to serve guests, this soup is bursting with flavor and tastes even better the next day.

Ingredients

• Olive Oil • Onion • Celery • Carrots • Garlic

Start by heating olive oil in a Dutch oven or large pot over medium heat. Add the diced onion, celery, and carrots - this classic combination of vegetables forms what Italian cooks call a soffritto.

1

Next, add the minced garlic, salt, black pepper, and red pepper flakes (if you're using them). These spices need just 2-3 minutes to release their flavors.

2

Pour in the white wine (or vegetable broth) and use your spoon to scrape up any browned bits from the bottom of the pot - this adds extra flavor to your soup. Stir in the fresh basil and thyme.

3

Now it's time for the main ingredients. Add your roasted red peppers, fire-roasted tomatoes, vegetable broth, and tomato paste.

4

Bring everything to a gentle boil, then lower the heat and let the soup simmer for 20-30 minutes.

5

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