Go Back
–+ servings

Roasted Red Pepper Soup with Polenta Croutons

No ratings yet
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soups and Stews, Vegetarian
Servings 4
Calories 80.61 kcal

Nutrition

Calories: 80.61 kcalCarbohydrates: 1.32 gProtein: 0.31 gFat: 8.55 gSaturated Fat: 1.15 gSodium: 37.81 mgFiber: 0.55 gVitamin A: 9.338 IUCalcium: 15.68 mgIron: 0.65 mg

Ingredients
  

  • 2-1/2 tbsp olive oil
  • 1 onion chopped
  • 1 small potato peeled and thinly sliced
  • 2 garlic cloves sliced
  • 1 bay leaf
  • 1 tbsp chopped marjoram plus extra for garnish
  • 1 tbsp tomato paste
  • 3 or 4 large red bell peppers roasted, and coarsely chopped
  • 1 tsp sweet paprika
  • Salt and freshly milled pepper
  • 1 quart water or Basic Vegetable Stock
  • Balsamic vinegar to taste
  • Crisp Polenta Croutons

Instructions 

  • Heat the oil in a soup pot and add the onion, potato, garlic, bay leaf, and marjoram. Sauté over high heat, stirring often, until the potato and onion begin to brown, about 12 minutes.
  • Add the tomato paste and cook for 1 minute.
  • Add the peppers, paprika, and 1 teaspoon salt. Pour in the water and scrape the bottom of the pot. Bring to a boil, then lower the heat and simmer, partially covered, for 25 minutes.
  • Remove the bay leaf and blend the soup until smooth. Taste for salt, season with pepper, and add a teaspoon or so of vinegar.
  • Serve with the croutons on top and a sprinkling of chopped marjoram.
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors