Roasted Red Pepper Cream Soup Recipe
Nothing beats a warm, velvety bowl of Roasted Red Pepper Cream Soup when you're craving something comforting yet packed with flavor. This rich and creamy soup combines the smoky sweetness of roasted red peppers with a luscious blend of aromatics and cream, making it an irresistible dish for any season.
Equipment
- 2 12 Ounce Jars of Roasted Red Peppers
Ingredients
- 1 28 Ounce Unsalted Whole Peeled Tomatoes
- ½ Cup Vegetable Stock
- 1 Cup Heavy Cream
- 1 tbsp Salt
- ½ tbsp Black Pepper
- Pinch Crushed Red Pepper Flakes one
- 1 grated Clove Garlic
- 1 Shallot peeled and diced
- 1 tbsp Fresh Chopped Basil
Instructions
- Add all the ingredients to the blender. Puree until smooth/liquefied, about two minutes.
- Either freeze or store in an airtight container in the refrigerator until ready to serve. Soup will last in the refrigerator for four days and up to a month in the freezer.
- When ready to serve, heat soup in a saucepan over medium/low heat for 10 minutes until heated through.