PANINI SAUCES RECIPE RECIPES

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ROASTED RED PEPPER SOUP RECIPE - THE PIONEER WOMAN



Roasted Red Pepper Soup Recipe - The Pioneer Woman image

Roasted red peppers have a mild and slightly sweet flavor that get released when you puree them for this creamy soup recipe.

Provided by Ree Drummond

Categories     main dish    soup

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 16

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

Steps:

  • 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.  Add 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. Pour 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.  Puree 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.

ROASTED RED PEPPER SOUP RECIPE - THE PIONEER WOMAN



Roasted Red Pepper Soup Recipe - The Pioneer Woman image

Roasted red peppers have a mild and slightly sweet flavor that get released when you puree them for this creamy soup recipe.

Provided by Ree Drummond

Categories     main dish    soup

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 16

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

Steps:

  • 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.  Add 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. Pour 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.  Puree 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.

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