Roasted red peppers are one of Ree's favorite pantry items because they're a delicious component in any recipe, including this soup. It's perfectly creamy and flavorful and pairs particularly well with grilled cheese rollups!
creamy roasted red pepper soup
Creamy Roasted Red Pepper Soup
Ingredient
- 2 tbsp. olive oil
- 2 tbsp. butter
- 1 whole medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 tsp. fresh oregano, minced
- 1 whole russet potato, peeled and chopped (optional)
- 2 16-ounce jars of roasted red peppers, drained and sliced
- 2 tbsp. tomato paste
- 1/2 c. white wine
- 4 c. vegetable stock
- 1/2 c. heavy cream
- 1 tbsp. red wine vinegar
- 1 tsp. salt, plus more to taste
- 1/2 tsp. black pepper
- Grated parmesan cheese, for serving
- Fresh oregano leaves, for serving
Instructions
- 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.
- 2Add 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.
- 3Pour 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.
- 4Puree 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.