Roasted Red Pepper Soup
Roasted red pepper soup is a wonderful fall soup to serve for supper or as a side dish. Creamy and rich, you will have a hard time believing this recipe has only three steps.
When you serve this roasted red pepper soup to your friends, let them believe you worked hard all day to prepare it. They probably would not believe it was so easy, anyway.
Fall weather means cool nights and crisp days. Soup is a perfect menu item for supper and this one is super simple to make. Taking advantage of prepared ingredients, this soup can be on the table in minutes.
Most soups are easy to make. And to be honest, there are many commercial packaged soups on the market that are fabulous. But sometimes, you want to make your own soup. That is what happened to me.
My mom and I stopped for lunch at a coffee shop. The soup of the day was red pepper feta. I was intrigued, so ordered a bowl. It was wonderful. This recipe is my attempt to recreate that soup.
Variations:
The jar of roasted peppers I used in this recipe contained some spicy kick. You can raise the heat of your soup by adding a dash of hot sauce or sprinkle of red pepper flakes. Or you can lower the heat by using a jar of sweet red peppers.
If you want to roast your own peppers and completely control the spice level in your soup, use some red bell peppers and follow the instructions in this post.
Make It a Meal:
Serve with grilled cheese or Crab Salad sandwiches. Quesadillas would make a good side with this roasted red pepper soup.
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How to Store Roasted Red Pepper Soup
Refrigerator: Allow to cool. Place in airtight container. Store for up to 10 days.
Freezer: Allow to cool. Place in airtight container, allowing one half to one inch of room between top of soup and container lid. Freeze up to two months. Thaw overnight in refrigerator.
Roasted Red Pepper Soup Recipe
Ingredients:
Jar of roasted red peppers. Can of evaporated milk. 2 tablespoons of catsup.
Recipe Directions:
Open jar of roasted peppers. Drain. Place in blender, add milk. Pulse until sound reaches desired texture. Pour into pan, add catsup. Warm.
Roasted Red Pepper Soup
Ingredients
- 12 oz Evaporated Milk
- 14 oz Red Peppers in oil
- 2 TB Catsup
Instructions
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Drain red peppers.
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Place red peppers in blender.
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Add evaporated milk and catsup.
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Pulse until smooth.
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Transfer to saucepan.
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Heat over medium until warmed through.
Approximate Nutritional Information:
Servings Per Recipe: 4, Amount Per Serving: Calories: 248, Fat: 6g, Cholesterol: 2g, Sodium: 1147mg, Carbs: 28g, Protein: 9g
(please remember these are approximate and will vary slightly based on your ingredient selections.)
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