This post may contain affiliate links. I may be compensated when you purchase through these links, at no cost to you. As an Amazon Associate I earn from qualifying purchases.
It’s getting chilly okay. I don’t know how to feel about it. I’m excited to make fires all winter, and not mow grass for 8 or 9 hours on the weekend. On the other hand, I’m not excited to be freezing in December, and loading the kids in the car to drive to the bus stop is almost the worst. I still remember how difficult February garden planning is when all I want to do is be outside. I’m going to focus on my excitement over cozy soup though. And this double roasted red pepper soup is just about as cozy as you can get.
Some people say soup isn’t a meal, but I’m going to stop them right here (and not give them any soup). Soup is really filling and warms you right up when you are freezing. I don’t know about you, but I live in an old farmhouse and it’s freezing no matter what in the winter. I’m saying, there’s no insulation in the walls type of freezing. We have electric heat, an oil furnace, space heaters, it’s just cold. Soup is the only way to get warm from the inside.
If you add a few mix-ins to this warm double roasted red pepper soup, like our yummy basic low carb meatballs, or grilled chicken, low carb noodles, or a little bit of shredded cheddar, your even fuller. Pick your winter month and make this soup, I promise you’ll be warmer for it.
How To Make Double Roasted Red Pepper Soup
It starts, as all good things do…with onions and garlic. You first get the onions and olive oil going on medium heat on the stove. Once they are translucent, add the garlic. I pinky promise you will want to skip the rest of the recipe and eat this with a spoon. But keep going because you need this soup tonight.
The DOUBLE roasted pepper situation is the key here. You are going to buy roasted red peppers in a jar, and then roast them again in the oven. Have you ever had double roasted red peppers? Oh mah gah. Try one.
The only thing left to do is pour in some chicken stock, let it get bubbly and then hit it with an immersion blender until it is smooth and silky.
If you are serving this for dinner, I recommend doubling the recipe (for a family of 4-6) and offering some mix-ins on the side: grilled chicken or steak, shredded cheese, noodles. The kids love being in charge of their bowl.
This soup would go great with the easiest low carb keto crackers on the side or low carb rosemary walnut breadcrumbs on top!
Print
Double Roasted Red Pepper Soup
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 3 bowls 1x
Description
This is a favorite easy weeknight dinner with only five ingredients. Add mix-ins like chicken, steak, noodles, or shredded cheese.
Ingredients
2 jars whole roasted red peppers (22-23oz each)
2 Tbsp olive oil
2 medium onions, diced
6 cloves galic, chopped
Instructions
Preheat oven to 400°
Drain and rinse red peppers
Pat dry and roast in an even layer for 20-30 minutes until the edges are charred
In a heavy bottom pot such as a Dutch oven, add olive oil, onions, and salt
Saute until translucent
Add garlic and stirring frequently saute until fragrant
Remove red peppers from oven to pot and pour in chicken broth
Bring to a boil
Reduce and simmer 30 minutes
Puree with an immersion blender until smooth
- Category: Easy Weeknight dinners
- Method: simmer
- Cuisine: North American
Keywords: roasted red pepper soup, easy weeknight soup, rainy day soup, kid friendly soup, warm soup
Leave a Reply