Roasted Red Pepper Soup

Roasted Red Pepper Soup

by Vanaheim Blender


1 tablespoon butter
1 small onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 15.5 ounce jar roasted red peppers,
drained and rinsed
1 cup vegetable broth
1/4 cup half and half
1 teaspoon each, salt and pepper
1 teaspoon garlic powder


1. Heat a small saucepan over medium heat.
2. Add butter to saucepan and cook until melted. Add onion carrots, celery,
and garlic to saucepan and cook, stirring often for about 15 minutes until
vegetables have softened.
3. Transfer vegetables, roasted red peppers, broth, half and half, and seasonings
to your blender. Securely lock the 2-part lid.
4. Blend under ”HIGH” program for around 1 minute or until desired consistency.
Warning: DON’T fill container with hot ingredients over the "half full" capacity line to
avoid overflow and cause injury. Use caution when handling hot ingredients.
TIP: If necessary, use the tamper to ensure everything mixes evenly.

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