Roasted Red Pepper Soup is one of my favorite fall/winter soups thanks to its fresh flavor. After finding cheap red peppers at a local discount grocer and having a lot in my fall garden, I had an overabundance of red peppers to use, and quickly. Normally, I roast red peppers and freeze them in pint-size Ball Freezer Jars along with olive oil and chopped garlic. My husband and I love having this condiment with our spaghetti and meatballs.
This time I was in the mood for something different. Inspired by a warm weather soup in the the Stonyfield Farm Yogurt Cookbook, I decided to make Roasted Red Pepper soup. You can serve this simply with the dollop of Greek yogurt, or you can add in some leftover veggies like mushrooms or green peppers. It would also go well over pasta.
Roasted Red Pepper Soup
about 10 roasted red peppers, already prepped
onion, chopped into small pieces
3 cloves garlic, minced or chopped
4 cups chicken stock
olive oil for sauteing
salt and pepper to taste
1. In a heavy-bottomed pot, saute the onion and garlic in the olive oil until softened. Don’t over saute.
2. Add in the chicken stock and roasted red peppers and bring to a boil at medium heat.
3. Simmer for 30 minutes.
4. Turn off the heat and let the soup cool for a little bit.
5. Using an immersion blender, puree the soup in the pot. If you don’t have an immersion blender, a regular blender or food processor will also work. Make sure the soup is thoroughly pureed.
6. Serve warm with a dollop of Stonyfield Greek yogurt.
Because I love meeting new people and sharing, this post is linked to:
Make Eat Grow, Pennywise Platter, Frugal Food Thursday, Foodie Friday, Full Plate Thursday, Food on Friday, Thrifty Thursday Rewind, Seasonal Sunday, Busy Monday, Slightly Indulgent Tuesday, Hearth and Soul Blog Hop, Wellness Wednesday