This soup is perfect for when you’re too lazy to cook anything that takes a lot of time, and you want a healthy meal. Quick and easy roasted red pepper soup; it takes 15 minutes and has tons of flavour and nutrients.
I know the list of ingredients looks long for a lazy quick-and-simple soup, but this recipe is really flexible so don’t sweat it if you don’t have every ingredient.
I ate this soup just on its own, but if you wanted it as a side dish it would go really well with a grilled cheese or panini. I garnished mine with fresh dill, but feel free to garnish with your own herbs or some shredded parmesan.
- 2 tbsp. olive oil
- 1/2 large onion, chopped
- 2 cloves garlic, minced
- 4 jarred roasted red peppers, cut into thin strips
- 2 sundried tomatoes, thinly sliced
- 3 tbsp. salsa
- Black pepper to taste
- Dried dill to taste
- Chili flakes to taste
- 2 cups vegetable stock
- 2 tbsp. sriracha hot sauce
- 2 tbsp. lime juice
- 1 tbsp. white vinegar
- Fresh dill for garnish (or shredded parmesan, but that’s optional; tastes great without it too)
In a medium-sized saucepan, heat oil over medium-high heat. Add onion and garlic; let simmer for two minutes until the onion begins to soften. Add roasted red pepper, sundried tomato, salsa, black pepper, dried dill and chili flakes. Let simmer, stirring occasionally, for 5 minutes.
Add vegetable stock, sriracha, lime juice and white vinegar. Bring to a boil, then turn heat down and simmer for 5 minutes. Turn the heat off, and blend the soup until smooth with a hand-held blender. If you don’t own one, just wait until the soup cools a little and blend it in a food processor. Serve with fresh dill.