Roasted Red Pepper and Zucchini Soup

May 30, 2013

433

The subtle flavor of the zucchini is the perfect compliment to the roasted red peppers in this soup. With only a little bit of garlic and oregano, the seasoning remains simple in this recipe so that the vegetables can shine. This is a great soup to have during the spring and summer months. Serve with a crusty baguette and a salad for the perfect meal!

8 oz roasted red peppers, thinly sliced
8 oz zucchini, thinly sliced
3-4 garlic cloves, minced
2 Tbs olive oil
2 Tbs dry oregano
3 cups vegetable broth
1 cup heavy cream
Kosher salt, to taste
Cracked black pepper, to taste
Aleppo red pepper flakes (optional)

In a dutch oven, or large pot, heat 2 Tbs olive oil over medium heat. Add garlic and let sauté for 2-3 minutes. Add roasted red peppers and zucchini and sauté for 10 minutes. Add oregano, as well as salt...
See the full directions on my site

Nutritions

Calories
332

Sodium
1141mg
47% DV

Fat
34g
52% DV

Protein
5g
11% DV

Carbs
14g
4% DV

Fiber
4g
16% DV