Roasted Red Pepper Soup

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INGREDIENTS

In a large pot, heat the olive oil over medium heat.

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Add the chopped onion, carrots, and celery.

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Sauté for about 5 minutes or until they become soft and translucent.

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Sprinkle the salt, black pepper, and crushed red pepper over the vegetables, stirring to distribute the seasonings evenly.

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Stir in the minced garlic, torn basil, and thyme. Continue to cook for another 1-2 minutes, until the mixture becomes fragrant.

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Mix in the roasted red peppers, stirring well to combine with the other ingredient

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Pour in the canned tomatoes (along with their juices) and the vegetable broth.

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– Bring the soup to a boil, then reduce the heat to a simmer. Allow the soup to simmer gently for 15-20 minutes, stirring occasionally.

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After simmering, turn off the heat. Use an immersion blender to purée the soup directly in the pot until it reaches a smooth and even consistency.

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Ladle the hot soup into bowls. Garnish with additional fresh torn basil.

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ENJOY!!

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SWIPE UP FOR THE FULL RECIPE AND EXTRA TIPS!!

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MORE soup RECIPES

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