Roasted Red Pepper Soup

This is a comforting soup, with a gorgeous color and a wonderful creamy texture. Using canned roasted red peppers is easy and cuts down on time spent, but you can roast your own if you prefer.

1 cup sweet onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 – 28oz. can roasted red peppers (drained) equivalent to 4 large whole peppers
1 cup canned, chopped tomatoes, drained
4 cups water
2 tablespoons agave (helps take edge off tartness – add less if you prefer)
2 teaspoons dry sherry
½ cup sour cream
1 cup low fat milk
2 tablespoons cornstarch (mixed with ¼ cup water)
2 teaspoons sea salt
½ teaspoon pepper
1 teaspoon onion, granulated

  • Sauté onion and garlic in olive oil in pot on medium heat until tender, stirring often.
  • Add tomatoes, peppers and water. Bring to a boil and simmer for 30 minutes.
  • Add agave, seasonings and cornstarch mixture.
  • Heat for another 10 minutes, allowing it to thicken.
  • Remove from heat and blend with hand blender or upright blender. Add sour cream, milk and more seasonings if needed.

Serves: 4

Cooking time: 45 minutes

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Related:
14 Healthy & Hearty Soups
Red Pepper Jam
Super Spinach Enchiladas

120 comments

Tiff S.
Tiffany Sabout a year ago

thx!

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Angela K.
Angela AWAY2 years ago

Thanks for sharing

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Natasha Salgado
natasha s2 years ago

It's just as yummy without the dairy! Thanks

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Anna Wang
Anna Meng Wang2 years ago

Ty

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Nils Anders Lunde
PlsNoMessage s2 years ago

ty

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Mm M.
MmAway M2 years ago

Keeper, Hope my tummy can handle this delight!

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Carla van der Meer

sounds delicious.

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Lisa Millar
Past Member 2 years ago

Tasty thanks

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Karen Martinez
Karen Martinez2 years ago

This sounds really good. Will have to buy another stick blender, as the one I had for years died, and I think my son is taking his upright blender to college with him...

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