Best Zupas Roasted Red Pepper Soup Recipes

ROASTED RED PEPPER COCONUT SOUP

Steps:

• Warm oil over medium heat in large stock pot.
• Add the onions, garlic, red pepper flakes, and salt and sauté for about 15 minutes, until the onions are very soft and translucent.
• Remove the pot from the heat and add the tomatoes, coconut milk, water, and the roasted red peppers.
• In batches in a blender, puree the soup until smooth.
• Return it to the soup pot and cook on medium heat until hot.
• Serve immediately.

BASIC AND EASY CREAMY ROASTED RED PEPPER SOUP

Steps:

• Add butter to large saucepan and melt over medium heat.
• Add onion and garlic and saute for about 4 minutes, just to get the aromas flowing.
• Sprinkle mixture with black pepper.
• Add roasted red pepper and cook for another couple of minutes.
• Pour in the can of diced tomatoes with juice and raise heat.
• Pour in cup of water and add bouillon cube.
• Bring to a boil, stirring occasionally.
• Once bouillon cube has dissolved add cream and stir, removing from heat.
• *Give the soup a quick taste to see if salt is needed. Generally the bouillon cube is salty enough so you will probably not need it.
• Transfer small amounts of the soup into a blender, trying to keep an even liquid to vegetable ratio.
• Puree until there are little to no chunks left and pour into another saucepan.
• Continue this until all the mixture is pureed, leaving you with a hearty, thick soup.
• **If you want to freeze batches, do not add the cream. Puree the soup as normal, omitting the cream and add cream at a later time when the soup is defrosted.
• ***I use heavy whipping cream because I love the rich taste. If you want to cut back perhaps use only 3/4 cup or use a lower cream altogether. I find the heavy cream gives the soup a nice texture.
• ****Instead of using water and a bouillon cube you could always use store bought broth.

CREAMY ROASTED RED PEPPER SOUP

Steps:

• Melt 2 tablespoons of the butter in a medium saucepan over medium heat.
• Add the onion and garlic; cook, stirring occasionally, for 1-2 minutes or until onion is tender.
• Transfer onion mixture to a blender or food processor container; add red peppers and cover. Process until smooth.
• Melt the remaining butter in the same saucepan; stir in flour.
• Gradually stir in the evaporated milk and broth; cook, stirring constantly, until mixture comes to a boil.
• Stir in the red pepper mixture, salt, and pepper; heat through.
• Ladel into bowls and serve hot.