Even though it was almost 9 by the time I got home from work and gassing up the car last night (and I was still feeling low-energy from the cold), I went ahead and made the creamy red pepper soup.
And I am really glad I did.
This is a great soup because it is quite easy and can be made vegetarian with no trouble at all. And despite the name, it is dairy-free except the mascarpone cheese garnish.
I swapped the chicken broth for veggie broth.
I also skipped the crouton and mascarpone cheese this time. I have had it in there before and it is great. But I save those extra touches for company.
Because this is a great dinner party soup.
For myself, if I want extra creaminess I will stir a bit of sour cream into my bowl of soup. If not, the soup is still very tasty.
I messed up this time and only bought half the amount of peppers called for, but the soup is still good. I think I just taste the carrot more than normal. Which is fine, I love carrots.
Oh, with the peppers, make sure you get the kind packed in water, not vinegar.
I also decided to try freezing it and see how it does after that. Some things don't reheat well from a freeze.
This soup was not one of those things. I just had some for my lunch and it was fabulous.
So if you make some, make extra.
This is a nice alternative to tomato soup and would be great with a side of grilled cheese sandwich or a little salad.
Sorry no pictures. By the time I thought about it last night I had eaten my bowl and packed up the leftovers for freezing.