Roasted Red-Pepper Soup

Name: Roasted Red-Pepper Soup
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 stalks celery, chopped; 4 sourdough dinner rolls; 4 grams chopped fresh cilantro; 4 servings Kosher salt and freshly ground pepper; 2 Tbsps extra-virgin olive oil; 38 grams shredded pepper jack cheese; 2 larges potatoes, peeled and cut into small pieces; 340 grams roasted red peppers, drained and rinsed; 2 shallots or 1/2 red onion, chopped; 153 milliliters sour cream; 4 to 5 sun-dried tomatoes; 960 milliliters low-sodium chicken or vegetable broth

If you have roughly 35 minutes to spend in the kitchen, Roasted Red-Pepper Soup might be a great lacto ovo vegetarian recipe to try. This main course has 493 calories, 13g of protein, and 21g of fat per serving. This recipe serves 4. This recipe from Foodnetwork requires roasted peppers, to 5 sun-dried tomatoes, pepper jack cheese, and vegetable broth. 8 people found this recipe to be scrumptious and satisfying. Autumn will be even more special with this recipe.

Instructions

Heat the olive oil in a large Dutch oven or pot over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes.

Ingredients you will need

Potato

Shallot

Celery

Pepper

Salt

Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.

Ingredients you will need

Sun Dried Tomatoes

Chicken Broth

Red Pepper

Potato

Water

Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro.

Ingredients you will need

Salt And Pepper