Roasted Red Pepper Soup
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
5 gal.
- Serves:
- 53
ingredients
- 1 (5 lb) bag yellow onions, diced
- 3 tablespoons dried basil
- 2 tablespoons dried oregano
- 2 tablespoons dried thyme
- 6 bay leaves
- 1 tablespoon cumin
- 3 tablespoons ginger
- 1⁄4 cup garlic, minced
- 20 roasted red peppers
- 1 (6 lb) can tomatoes, fillets
- 1 gallon vegetable stock
- 1 liter vegetable stock
- salt
directions
- In lagre pot sweat onions and garlic.
- Add basil, oregano, thyme, bay leaves, cumin, and ginger.
- Puree tomatoes and roasted red peppers.
- Add tomatoes, red peppers, and veggie stock to onion mixture.
- Puree soup.
- Heat to a simmer, reduce heat and add salt.
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Reviews
-
This is an excellent soup. The instructions aren't all that great, but it seems to be one of those simple soups that you just throw together. I added some chopped celery because I like it. I scaled this back to 2 gallons and have 1 gallon in the freezer for later. I let it simmer for a long time on the stove, which filled the house with a nice aroma. Made and Reviewed for Spring PAC 2009. Thanks! :)
RECIPE SUBMITTED BY
I work in a bakery downtown. I love to bake, especially with my toddler. Who insists on helping whenever I'm in the kitchen:) I like to read Anne Rice and other books like hers. Hiking and camping when the weather allows.