Roasted Red Pepper Soup
In my quest to add another soup to my collection (I love soup!!!), I tried something new this past weekend; I attempted to make a how-to video. Let’s start with the basics. First, I made a Roasted Red Pepper Soup (it’s delicious…we’ll get to that later). Second, I deployed my husband in order to make this video. Have I mentioned I’ve never made a video for this blog before? Third, after trying out my fancy DSLR in “movie” mode, I quickly retreated to my iPhone 7 Plus.
All in all, it didn’t go as planned (the video, not the soup, thank goodness). Have no fear, I still have an amazingly delicious soup to share with you and an my go-to product (Cuisinart Immersion Blender) for pretty much all of my soups! But, back to the video. It was bad. My first attempt was definitely an epic fail. Some things I’ve learned through this first video attempt: I need a tripod, a tripod arm to hold my camera for a perfect overhead shot, and a hand model. Just kidding on the hand model…but the rest, all true!
So, stayed tuned, going forward. I’m hard at work to not only produce delicious recipes, fantastic photography and of course, fun blog posts to read, but I’m also hard at work to get LancFoodieGirl up and running with how-to videos on all my social platforms like Pinterest, Facebook and Instagram. I can’t wait to get these fun videos out for not only new content, but I also plan to go back and create video content for some of my most popular recipes as well.
Ok, now for the soup! This is a Roasted Red Pepper Soup. It’s creamy, rich and flavorful. The creamy texture comes from potatoes and a little dollop of sour cream. The depth of flavor of course comes from a 12 oz jar of roasted red peppers, but also a secret surprise ingredient: sun-dried tomatoes. All this yumminess simmered and then blended into a smooth, velvety soup that I topped with shredded pepper jack cheese.
A little soup secret weapon I use on almost every soup I make? My hand-held Cuisinart Immersion Blender. It’s a must-have, must-use. Yes, many soup recipes call for ladling the soup in small batches into a blender and “carefully” blending the soup into a smooth texture. A few things I don’t like about that include the mess it makes and the danger of splattering piping hot soup all over you and anyone else in the kitchen. Yup…I’m speaking from experience. I have ladled a soup into my fancy blender, put the lid on and turned that bad boy on…just to have the lid fly off and hot soup splatter all over my kitchen. So, check out my Cuisinart Immersion Blender. It’s easy to use, easy to clean and easy to store away.
- 2 Tbsp EVOO
- 2 Large Potatoes Peeled and cubed
- 2 Shallots Chopped
- 2 Stalks Celery Chopped
- 12 oz Jar of Roasted Red Peppers Drained and Rinsed
- 4-5 Sun-Dried Tomatoes
- 4 Cups Low-Sodium Chicken Broth
- 1 Cup Water
- 2/3 Cup Low Fat Sour Cream
- 1/3 Cup Pepper Jack Cheese Shredded
- Parsley to Garnish
Heat the EVOO in a large soup pot over medium heat.
Add the potatoes, celery and shallots. Stir frequently, so the contents do not stick to the pan. Add 1/2 tsp each of S&P. Cook until the potatoes soften (approximately 5 minutes.)
Add the red peppers, sun-dried tomatoes, chicken broth and water. Cover and bring to a simmer.
Simmer for about 15 minutes or until the potatoes are tender.
Use an immersion blender and puree until the soup is smooth. Add the sour cream and blend a little bit more until the sour cream is mixed in thoroughly. Serve immediately. Garnish with cheese and parsley.
***Inspired from the Food Network Kitchen***