With the cold rolling around it’s time to throw out that old soup recipe of yours and try this one. This vegetarian soup that serves 4 can be made in just 30 minutes. The roasted red pepper soup will surprise those who didn't realize they were pepper lovers at heart. This is the perfect warm and comforting soup to fend off those cold jitters.
2 tbsp. olive oil
1 large onion, chopped
4 cloves garlic, smashed
1 tsp. ground coriander
2 12-ounce jars roasted red peppers, drained and coarsely chopped
1 15-ounce can chickpeas, rinsed
1 32-ounce container low-sodium chicken or vegetable broth
2 tbsp. sherry vinegar
Toasted sliced almonds, sliced scallions and chopped cilantro, for serving
- Heat large Dutch oven on medium. Add oil, then onion and garlic; season with 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, 5 minutes.
- Uncover, stir in coriander and cook 1 minute. Add red peppers, chickpeas and broth; cover and bring to a boil. Boil 5 minutes, then remove from heat and stir in vinegar.
- Using immersion blender (or standard blender, in batches), puree soup until very smooth. Serve topped with almonds, scallions, and cilantro if desired.