When I was doing a little pantry shopping the other day, I spotted a jar of roasted red peppers. With a chill still in the air, I decided that I would create a simple soup from this find. I started by sauteing some onion, garlic, and dried thyme. I then added the peppers and sauteed a bit more. I poured a can of beans for a thickening agent and chicken broth to the mix; also pantry finds, which is so awesome. After a little simmering a little help from my blender, I had the most delicious soup. It's a gorgeous color, so easy to prepare and it's so healthy for you. This one is a winner for so many reasons.
Ingredients for Roasted Red Pepper Soup:
2 tablespoons of olive oil
1 12-ounce jar of roasted red peppers, drained and slice if in large pieces
1 can Great Northern Beans, rinsed and drained
1 large onion, diced
3 cloves of garlic, minced
3 cups of chicken broth or vegetable broth
1/8 teaspoon dried thyme
pinch of crushed red pepper
kosher salt
black pepper
Time-Saving Tip: Prepare the soup a day in advance and gently eat before serving.
Let's see what we need.
We're ready to cook.
Saute chopped onion, garlic, thyme and crushed red pepper for 3-4 minutes. Add the roasted peppers and cook another 2 minutes.
Stir in the beans and broth; cover and simmer for 20 minutes.
Let the mixture cool a bit and carefully transfer the mixture to a blender. Process the mixture until smooth and return to the pot to heat. Season with salt and pepper if needed.
It's ready! Roasted Red Pepper Soup is so darn easy to prepare and delicious that I have been thanking my pantry all day! I promise once you give this one a try you will love it.
Enjoy!
Roasted Red Pepper Soup:
2 tablespoons of olive oil
1 12-ounce jar of roasted red peppers, drained and slice if in large pieces
1 can Great Northern Beans, rinsed and drained
1 large onion, diced
3 cloves of garlic, minced
3 cups of chicken broth or vegetable broth
1/8 teaspoon dried thyme
pinch of crushed red pepper
kosher salt
black pepper
Saute chopped onion, garlic, thyme and crushed red pepper for 3-4 minutes. Add the roasted peppers and cook another 2 minutes. Stir in the beans and broth; cover and simmer for 20 minutes. Let the mixture cool a bit and carefully transfer the mixture to a blender. Process the mixture until smooth and return to the pot to heat. Season with salt and pepper if needed.
Time-Saving Tip: Prepare the soup a day in advance and gently eat before serving.