Roasted Red Pepper Soup

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grocery list:

1 onion

1 carrot

1 celery stalk

2 tomatoes

2 red peppers (cooked 425 degrees for 25 minutes) or 12 oz. jar whole roasted red peppers- drained & chopped

fresh parsley (mixed in and garnished)

thyme

1 bay leaf

vegetable stock (3 c. – or chicken)

cream (1 c. – I used Great Value Heavy Whipping Cream)

feta cheese crumbled

4 tbs. of butter

1 tbs. of flour

oil

croutons (if you don’t want to make your own, bread if you do)

salt and pepper

cumin

red pepper flakes

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Melt the 4 tbsp. of butter in a pot at medium heat. Once melted, add the chopped onion, carrots, and celery.  Cook until softened, which will be about 5-10 minutes in. Add 1 tbs. of flour and leave for 2-3 more minutes. Add the tomatoes and smash them with the spoon. Add the chopped roasted red peppers.

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Add the thyme, bay leaf, parsley, cumin, red pepper flakes, and the 3 c. of veggie stock! Let it simmer for 30 minutes and stir occasionally. Once simmered, remove the bay leaf and thyme sprigs.

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Put the mix into a blender or food processor. At this point, you can either put the blended mix through a strainer back into your pot or just pour it all back in. I prefer my soup to have more texture, so I kept the chunks! Add the cream and reheat the soup on low or simmer.

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Top with parsley, crumbled feta cheese, and croutons!

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Stay cozy and enjoy! 🙂

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