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Roasted red pepper soup

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients

  • 2 tbsp of olive oil
  • 1 large white onion chopped
  • 6 cloves of garlic minced
  • 2 large carrots chopped
  • 1/4 tsp of red pepper flakes
  • 2 12 oz jars of roasted red peppers drained and rinsed
  • 1 15 oz can of cannellini beans drained and rinsed
  • 4 cups of vegetable or chicken stock
  • 2 tbsp of red wine vinegar
  • salt and pepper to taste
  • For garnish
  • handful of basil olive oil, coconut milk, red pepper flakes

Instructions

  • In a large pot over medium heat, add the olive oil and chopped onion. Cook for 2-3 minutes until onions are translucent. Add carrots and cook for another 2-3 minutes.
  • Add garlic and red pepper flakes, cook for one minute until fragrant
  • Add the roasted red peppers, cannellini beans and chicken stock. Bring to a low simmer of medium-high heat. Allow the soup to simmer for 15-20 minutes.
  • Working in small batches, transfer the soup to a high speed blender. Blend on medium-high for about 30 seconds until the soup has reached a velvety smooth texture. Return the pureed soup back to your pot.
  • Over medium-low heat, heat the now pureed soup and add in the red wine vinegar and salt/pepper to taste. Taste and adjust seasoning accordingly.
  • To serve, ladle a -2 cups of soup into serving bowl and garnish with additional red pepper flakes, a drizzle of olive oil and a few basil leaves. A little drizzle of coconut milk makes for another great garnish.
  • Enjoy!