This super simple soup comes together in just 20 minutes! Capture the smoky sweet flavor of roasted red peppers. Try this with a grilled cheese as an alternative to the classic tomato soup
What you will need
2 cloves Garlic
1 Tbsp Olive Oil
11.5 oz Roasted Red Peppers
2 cups Vegetable Stock
.5 oz Fresh Basil
pinch Red Pepper Flakes, optional(Nutritional facts 33 calories, 1.06 g fat, 5.32 g carbohydrates, 0.86 g protein, 0 mg cholesterol, 265 mg sodium)
How to cook
Gather and portion ingredients. Drain roasted red peppers from brine.
Cut the onion in half and peel keeping the root end intact. Make two cuts into the onion with the knife parallel to the cutting board. Then slice into strips and dice.
Smash, peel, and roughly chop the garlic.
Add the olive oil to a medium sized soup pot and bring to medium high heat. Add the chopped onion and sauté for a few minutes until onion is translucent and lightly browned.
Add garlic and cook for another minute.
Add red peppers to the pot and pour in the broth.
Blend the soup all together in the pot with an immersion blender or in the base of a food processor or blender.
Add most of the fresh basil, saving a few leaves for garnish, and continue to blend until smooth
Season with a generous pinch of salt and black pepper to taste. Add a pinch of red pepper flakes if you like for a little spice.
Use a ladle to distribute into bowls and top with a fresh leaf or two of basil. Pesto is a delicious garnish as well if you have some in the fridge!