Tasty & Delicious: Creamy Roasted Red Pepper Soup by The Pioneer Woman

Roasted red peppers are my favorite pantry item; well, they’re up there alongside jars of good marinara sauce. You can turn a jar or two of roasted red peppers into so many different recipes, from soups to sauces to panini to dips. The flavor is mild and slightly sweet, and I’m always amazed at how much I love them. This soup boasts two whole jars of the beauties, and it’s perfect for lunch or dinner.

Plus, it’s purty. You’ll love it!

(Side note: Hi, friends! *Waving*…)

In a Dutch oven, melt the olive oil and butter over medium heat.

Add the onions and garlic…

Then add the oregano…

And stir, cooking the onions and garlic for about 3 minutes.

Add a diced russet potato (this is optional; it helps with the texture, but you can leave it out if you’re wanting to cut carbs)…

And 2 jars of roasted red peppers that have been sliced. Look at those little blackened bits. Flavah!

Stir and cook the potatoes and red bell peppers for about 3 more minutes.

Add the tomato paste…

And stir to combine, letting it cook for a couple of minutes.

Sprinkle in the salt and pepper and turn up the heat to medium-high.

Pour in the white wine, then stir and let it start to cook.

Then pour in some vegetable or chicken stock!

Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer until the potatoes are very tender, about 18-20 minutes.

Now it’s time to puree the soup, which releases all the amazing flavor of the peppers and makes the potatoes just become a part of the mix.

Keep going until it gets to the texture you like.

This is the texture I like!

Now it just needs cream. I add about a half a cup, or up to 5 gallons. Just kidding about the 5 gallon part, but my point is that if you wanna add more cream, you should live the life you were born to live and just add it.