How to Make an Easy Roasted Red Pepper Soup

Ingredients

• 1 jar (12 oz) Jarred Roasted Red Peppers (drained, reserve a tablespoon of liquid if desired)
• 1 small Small Onion (roughly chopped)
• 2 cloves Garlic Cloves (minced)
• 0.5 cup Vegetable Broth (add more as needed to reach desired consistency)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly ground)
• 1 pinch Cayenne Pepper (optional for heat)
• 2 tablespoons Sour Cream (for garnish)
• 1 tablespoon Fresh Chives (chopped, for garnish)

Instructions

1. Drain Roasted Peppers

   Open the jar, pour the roasted red peppers into a colander and let them drain completely.

   Time: PT1M

2. Sauté Onion

   Heat 1 tablespoon oil in a sauté pan over medium heat. Add the roughly chopped onion and cook, stirring occasionally, until softened, about 3‑4 minutes.

   Time: PT4M

   Temperature: medium heat

3. Add Garlic

   Add the minced garlic to the pan and cook for about 1 minute until fragrant, being careful not to let it burn.

   Time: PT1M

   Temperature: medium heat

4. Combine Peppers and Broth

   Add the drained roasted red peppers and ½ cup vegetable broth to the pan. Stir to combine.

   Time: PT1M

   Temperature: medium heat

5. Blend Soup

   Using a hand blender, blend the mixture directly in the pan until smooth. If the soup is too thick, add additional broth a tablespoon at a time until the desired consistency is reached.

   Time: PT3M

6. Season Soup

   Add a pinch of salt, a pinch of freshly ground black pepper, and a pinch of cayenne pepper. Stir, taste, and adjust seasoning or thickness with more broth if needed.

   Time: PT1M

7. Serve and Garnish

   Ladle the hot soup into bowls. Top each serving with a dollop of sour cream and a sprinkle of chopped chives.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

2g

Carbohydrates

15g

Fat

5g

Fiber

3g