Roasted Red Pepper Soup
Jump to recipeWith the help of your Dutch Oven, this vegetarian soup can be made in just 30 minutes.
Ingredients
- 2 Tbsp.
olive oil
- 1
large onion, chopped
- 4
cloves garlic, smashed
Kosher salt
Pepper
- 1 tsp.
ground coriander
- 2
12-ounce jars roasted red peppers, drained and coarsely chopped
- 1
15-ounce can chickpeas, rinsed
- 1
32-ounce container low-sodium chicken or vegetable broth
- 2 Tbsp.
sherry vinegar
Toasted sliced almonds, sliced scallions and chopped cilantro, for serving
Directions
- Step 1Heat large Dutch oven on medium. Add oil, then onion and garlic; season with 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, 5 minutes.
- Step 2Uncover, stir in coriander and cook 1 minute. Add red peppers, chickpeas and broth; cover and bring to a boil. Boil 5 minutes, then remove from heat and stir in vinegar.
- Step 3Using immersion blender (or standard blender, in batches), puree soup until very smooth. Serve topped with almonds, scallions, and cilantro if desired.
Tip: Double or triple the soup, then freeze in pint or quart-sized containers for up to 2 months. Thaw in refrigerator overnight then warm in a saucepan over medium heat until heated through. Top with almonds, scallions, and cilantro before serving.
Nutritional Information (per serving): About 250 calories, 10 g fat (1.5 g saturated), 10 g protein, 700 mg sodium, 32 g carb, 9 g fiber
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