EN 
FR-CA 
EN-CA Creamy Roasted Red Pepper Soup
Prep Time
15 minutes
Cook Time
20 minutes
Servings
2
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Turn a weeknight dinner into something tasty and easy. Just heat our mini quiches—flaky on the outside, soft and cheesy inside—and serve them with a warm roasted red pepper soup. The creamy soup pairs perfectly with our mini quiches, making a simple meal feel cozy and satisfying.
Dish Types:
Side Dishes, Soups & Meals
Ingredients
- 4 tbsp olive oil
- 1 small yellow onion, chopped
- 1 large carrot, diced
- 1 clove garlic, minced
- 2 medium tomatoes, chopped
- 1-14 oz jar roasted red peppers, drained
- 2-2 1/2 cups vegetable stock or broth
- 1/2 cup 15% cooking cream
- 1/2 tsp red pepper chili flakes (optional)
- As needed salt and pepper
Directions
- Heat oil in a large pot over medium heat. Add onions and carrot, stirring frequently for about 5 minutes, or until softened.
- Add the tomatoes, red peppers and garlic and stir occasionally for 8 minutes until tomatoes soften. Add stock, cream, red pepper flakes and simmer for 20 minutes. While soup simmers, prepare the Mini Quiches according to the packaging instructions.
- Using a hand blender, puree soup until smooth. Season with salt and pepper to taste.
- Ladle soup into bowls and serve with mini quiches.