creamy red pepper soup

Name: Creamy Red Pepper Soup
Prep time: 15 min
Cook time: 45 min
Yield: 8
Cuisine: Italian
Ingredients: 2 tablespoon(s) olive oil; 2 - onions, coarsely chopped; 2 - carrots, peeled and coarsely chopped; 3 - garlic cloves, sliced; 2 teaspoon(s) chopped fresh thyme leaves; 6 cup(s) chicken broth; 1-24 oz. jar(s) roasted red peppers, drained; 1 - large russet potato, peeled and coarsely chopped; 1/2 cup(s) dry red wine; 1 tablespoon(s) sugar; - salt and freshly ground black pepper

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Beth Maiorani

Penfield, NY

Updated on Jan 21, 2020

Easy low calorie soup!

Rate

prep time 15 Min

cook time 45 Min

method Stove Top

yield 8 serving(s)

Ingredients

2 tablespoons olive oil
2 - onions, coarsely chopped
2 - carrots, peeled and coarsely chopped
3 - garlic cloves, sliced
2 teaspoons chopped fresh thyme leaves
6 cups chicken broth
1-24 oz. jar roasted red peppers, drained
1 - large russet potato, peeled and coarsely chopped
1/2 cup dry red wine
1 tablespoon sugar
- salt and freshly ground black pepper

How To Make creamy red pepper soup

Step 1

Heat oil in a heavy large pot over medium heat. Add the onions, carrots, garlic, and thyme and sauté until the onions are translucent about 5 minutes.

Step 2

Add the rest of the ingredients. Bring to a simmer over high heat. Decrease the heat to medium low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.
Step 3

Using an immersion blender, blend the soup in the pot until smooth.
Step 4

Add salt and pepper to taste.
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