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Creamy Roasted Red Pepper Blender Soup

Creamy roasted red pepper soup in under twenty minutes!
Prep Time 7 minutes
Cook Time 10 minutes
Total Time 17 minutes

Ingredients

  • 2, 12 Ounce Jars of Roasted Red Peppers drained
  • 1, 28 Ounce Can Unsalted Whole Peeled Tomatoes
  • ½ Cup Vegetable Stock
  • 1 Cup Heavy Cream
  • 1 Teaspoon Salt
  • ½ Tablespoon Black Pepper
  • Pinch of Crushed Red Pepper Flakes
  • 1 Clove Garlic grated
  • 1 Shallot peeled and diced
  • 1 Tablespoons Fresh Chopped Basil

Instructions

  1. Add all the ingredients to the blender. Puree until smooth/liquefied, about two minutes.
  2. Either freeze or store in an airtight container in the refrigerator until ready to serve. Soup will last in the refrigerator for four days and up to a month in the freezer.
  3. When ready to serve, heat soup in a saucepan over medium/low heat for 10 minutes until heated through.