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Roasted Red Pepper Soup

Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6 people

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.