Description
A creamy and flavorful roasted red pepper parmesan soup.
Ingredients
Scale
- 4 large roasted red peppers
- 1 cup heavy cream
- 1 cup vegetable broth
- 1 cup grated parmesan cheese
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add diced onion and minced garlic. Sauté until soft.
- Add roasted red peppers and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Blend the mixture until smooth.
- Return to the pot and stir in heavy cream and parmesan cheese.
- Season with salt and pepper to taste.
- Heat through and serve warm.
Notes
- Use homemade or store-bought roasted red peppers.
- Adjust the thickness by adding more broth if desired.
- Garnish with extra parmesan or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg
Keywords: roasted red pepper parmesan soup