Creamy Roasted Red Pepper Soup Recipe

Name: Creamy Roasted Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 2 Tablespoons Butter; 1 whole Medium Yellow Onion, Chopped; 3 cloves Garlic, Minced; 2 teaspoons Fresh Oregano, Minced; 1 whole Russet Potato, Peeled And Chopped (optional); 2 jars (16 Ounces Each) Roasted Red Peppers, Drained And Sliced; 2 Tablespoons Tomato Paste; 1/2 cups White Wine; 4 cups Vegetable Stock; 1/2 cups Heavy Cream; 1 Tablespoon Red Wine Vinegar; 1 teaspoon Kosher Salt, Plus More To Taste; 1/2 teaspoons Black Pepper; Grated Parmesan Cheese, For Serving; Fresh Oregano Leaves, For Serving

Servings: persons

2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Yellow Onion, Chopped
3 cloves Garlic, Minced
2 teaspoons Fresh Oregano, Minced
1 whole Russet Potato, Peeled And Chopped (optional)
2 jars (16 Ounces Each) Roasted Red Peppers, Drained And Sliced
2 Tablespoons Tomato Paste
1/2 cups White Wine
4 cups Vegetable Stock
1/2 cups Heavy Cream
1 Tablespoon Red Wine Vinegar
1 teaspoon Kosher Salt, Plus More To Taste
1/2 teaspoons Black Pepper
Grated Parmesan Cheese, For Serving
Fresh Oregano Leaves, For Serving

1
In a Dutch oven over medium heat, heat the butter and olive oil. Add the onions, garlic, and oregano and cook for 3 minutes, stirring occasionally. Add the potato and roasted red peppers and stir, cooking for 3 more minutes. Stir in the tomato paste and cook for 2 more minutes. Sprinkle in the salt and pepper and turn up the heat to medium-high.
2
Pour in the white wine and let it reduce for a couple of minutes, then pour in the stock. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer until the potatoes are very tender, about 18-20 minutes. Puree the soup using an immersion blender (or you can let it cool and puree it in a regular blender.) Add the cream and red wine vinegar and heat for a couple of minutes. Taste and adjust seasonings, then serve with grated Parmesan and fresh oregano leaves.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 2 Tablespoons Butter, 1 whole Medium Yellow Onion, Chopped, 3 cloves Garlic, Minced, and more.

Yes, Creamy Roasted Red Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Roasted Red Pepper Soup

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