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Roasted Red Pepper and Tomato Soup
Super Rich and Creamy Roasted Red Pepper and Tomato Soup. An easy weeknight meal that takes less than 30 minutes to make.
Ingredients
- 1 tbsp extra virgin olive oil
- 1 cup onion, roughly chopped
- 4 cloves garlic, minced, roughly chopped
- 1 cup roasted red peppers, roughly sliced
- 2 15.5 ounce cans fire roasted tomatoes, with juices
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 tsp paprika
- 1/4 tsp red pepper flakes
- 1/4 tsp dried oregano
- 1/2 tsp fresh parsley, plus more for garnishing, chopped
- salt and pepper, to taste
- crumbled feta cheese, for garnishing, if desired
- croutons, for topping, if desired
Instructions
- Add olive oil and onions to a large pot. Cook for 2 minutes.Add in garlic and cook for 1 minute.
- Stir in red peppers, roasted tomatoes and chicken broth. Bring to a simmer and cook for 10-15 minutes. Take off of the heat and allow to cool slightly.
- Place in a blender and pulse until smooth and creamy. About 30 seconds. You can also use an immersion blender and puree the soup right in the pot. Add the soup back to the pot along with heavy cream, red pepper flakes, oregano, parsley, pepper and salt to taste. Warm up the soup on low if needed and serve immediately with feta cheese, croutons and parsley if desired.
Nutrition Information
Calories: 200kcalCarbohydrates: 7gProtein: 2gFat: 19gSaturated Fat: 8gCholesterol: 41mgSodium: 710mgPotassium: 179mgFiber: 1gSugar: 2gVitamin A: 656IUVitamin C: 24mgCalcium: 48mgIron: 1mg