Roasted Red Pepper Soup


  • 1 sweet onion, chopped
  • 1 medium size potato
  • 2 garlic cloves
  • 1 carrots
  • 1 jars roasted sweet red peppers, drained
  • 1 cup vegetable broth
  • ½ tsp. fresh thyme
  • 1 sour cream (staple item)
  • ¼ tsp. salt (staple item)
  • ½ tsp. ground pepper (staple item)


  1. Preheat a large pot to medium heat. Add the oil, onions, carrots and thyme.
  2. Cook for 10 minutes, until onions are soft.
  3. Add the broth, salt and pepper. Squeeze the garlic cloves out of the peels into the pot
  4. Reduce the heat, cover and cook another 20 minutes. Then, using a hand-held immersion blender or standard blender, blend until smooth.
  5. Add salt again if needed. Serve with sour cream.



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