Creamy Roasted Red Pepper Soup

Creamy Roasted Red Pepper Soup

Creamy Roasted Red Pepper Soup
 
Creamy Roasted Red Pepper Soup
Recipe By:

Ingredients
  • ¼ c. extra virgin olive oil
  • 2 large red potatoes, peeled and cut into cubes
  • 3 celery stalks, chopped
  • 3 shallots, chopped
  • Kosher salt, black pepper
  • 1 (12-16 oz.) jar roasted red peppers, drained and rinsed
  • 6 sun-dried tomatoes
  • 4 c. chicken or veggie broth
  • ⅔ c. Greek yogurt or sour cream
  • ¼ c. chopped fresh parsley
  • ½ c. shredded pepper jack cheese

Instructions
  1. Heat olive oil in Dutch oven.
  2. Add potatoes, celery, shallots, salt and pepper to taste. Cook and stir frequently, until potatoes start to soften.
  3. Add red peppers, tomatoes, broth and 1 c. water. Cover and bring to a simmer. Uncover and cook until potatoes are done, 12-15 minutes.
  4. Transfer soup and yogurt to blender or food processor and puree until smooth.
  5. Pour back into pot. Season with salt and pepper.
  6. Place in individual serving bowls, sprinkle with cheese and garnish with parsley.

 

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