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Creamy Roasted Red Pepper Soup

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Level: Easy

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Description

Creamy, flavorful soup made from roasted red peppers.

Ingredients

  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Medium Yellow Onion, Chopped
  • 3 cloves Garlic, Minced
  • 2 teaspoons Fresh Oregano, Minced
  • 1 whole Russet Potato, Peeled And Chopped (optional)
  • 2 jars (16 Ounces Each) Roasted Red Peppers, Drained And Sliced
  • 2 Tablespoons Tomato Paste
  • ½ cups White Wine
  • 4 cups Vegetable Stock
  • ½ cups Heavy Cream
  • 1 Tablespoon Red Wine Vinegar
  • 1 teaspoon Kosher Salt, Plus More To Taste
  • ½ teaspoons Black Pepper
  • Grated Parmesan Cheese, For Serving
  • Fresh Oregano Leaves, For Serving

Preparation

In a Dutch oven over medium heat, heat the butter and olive oil. Add the onions, garlic, and oregano and cook for 3 minutes, stirring occasionally. Add the potato and roasted red peppers and stir, cooking for 3 more minutes. Stir in the tomato paste and cook for 2 more minutes. Sprinkle in the salt and pepper and turn up the heat to medium-high.

Pour in the white wine and let it reduce for a couple of minutes, then pour in the stock. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer until the potatoes are very tender, about 18-20 minutes. Puree the soup using an immersion blender (or you can let it cool and puree it in a regular blender.) Add the cream and red wine vinegar and heat for a couple of minutes. Taste and adjust seasonings, then serve with grated Parmesan and fresh oregano leaves.

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