This colorful healthy soup recipe, thickened with potato, makes the most of the sweet, smoky flavor of roasted red peppers.
Roasted Red Pepper Soup
Rate this recipe!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1 medium russet potato, chopped
- 4 cups water
- 1 15-ounce jar roasted red peppers
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice
- Sprigs of fresh marjoram or basil for garnish
Instructions
- In a large saucepan, sauté garlic, onion and potato in olive oil over medium-high heat 10 minutes, stirring occasionally. Add water and continue to cook 30 minutes or until potatoes are tender.
- Add roasted red peppers and puree soup in a blender or food processor. Simmer over medium heat 5 minutes. Season with salt and pepper.
- Stir in lemon juice before serving. Serve hot, garnished with fresh herbs.
