Creamy Roasted Red Pepper Blender Soup

Creamy Roasted Red Pepper Blender Soup - Sarcastic Cooking

I know that as a food blogger, I am most likely to be expected to loooooove cooking dinner. Most days this is true. I like to come up with something new and ask Mike, “Is this blogworthy?” and hope he answers yes. Then I get a little glimmer of self-satisfaction and happily eat my newest creation while thinking of when I am going to share it with you.

But, sadly, more often than not, I find myself staring at the clock around 4 o’clock and thinking to myself, “Holy crap. What am I going to make for dinner?”

Some days I just don’t want to make dinner from scratch and I don’t want another thing I have to think about. Trust me, my giant head is already filled with so much baby stuff, holiday stuff, blog stuff, and random weirdness that I really don’t have room for anything else. Well, I probably do, I mean my head is pretty large.

Mike would just be happy with Chipotle every single night, but I cannot justify spending money on take-out, especially when we have groceries at home. It just feels wasteful for some reason.

So, on nights like this, I look to one of my favorite kitchen appliances, the blender.

‘What can I throw into the blender and call dinner?”

Creamy Roasted Red Pepper Soup

That is where the idea of blender soup came into play. Throw a bunch of stuff in the blender, puree until smooth, and then heat it up for dinner. Boom! Dinner in seriously 20 minutes!

Do you know what that means?

I can keep staring at the clock or find some other trash to watch on Bravo until 6:15pm, then hop up and into action right before Mike comes home and claim I spent forever making this soup from scratch so that he then does the dishes to be nice.

Got it made in the shade and in my pajamas by 7pm! Yes, that is my goal in life most days.

Creamy Roasted Red Pepper Blender Soup

Prep Time: 7 minutes

Cook Time: 10 minutes

Total Time: 17 minutes

Yield: About 7 Cups

Serving Size: Serves 4-6

Creamy roasted red pepper soup in under twenty minutes!

Ingredients

  • 2, 12 Ounce Jars of Roasted Red Peppers, drained
  • 1, 28 Ounce Can Unsalted Whole Peeled Tomatoes
  • ½ Cup Vegetable Stock
  • 1 Cup Heavy Cream
  • 1 Tablespoon Salt
  • ½ Tablespoon Black Pepper
  • Pinch of Crushed Red Pepper Flakes
  • 1 Clove Garlic, grated
  • 1 Shallot, peeled and diced
  • 1 Tablespoons Fresh Chopped Basil

Instructions

  1. Add all the ingredients to the blender. Puree until smooth/liquefied, about two minutes.
  2. Either freeze or store in an airtight container in the refrigerator until ready to serve. Soup will last in the refrigerator for four days and up to a month in the freezer.
  3. When ready to serve, heat soup in a saucepan over medium/low heat for 10 minutes until heated through.

Creamy Roasted Red Pepper Blender Soup - Sarcastic Cooking

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Comments

  1. This looks amazing and super easy! Perfect for lazy nights :)

    http://cafecraftea.blogspot.com

  2. Wow, I was shocked at how easy this was. If I hadn’t suspected/feared that the closest grocery store would charge way too much for jarred peppers and just roasted them myself, it would’ve literally taken 10 minutes. And it tastes like a salad! Yum!

  3. I featured this awesome recipe on my daily dinner ideas blog, What to Make for Dinner Tonight! Come check er out :)

    http://whattomakefordinnertonight.com/creamy-roasted-red-pepper-blender-soup/

  4. I wish I had your willpower! When I’m feeling too lazy to cook, we usually go out to dinner. This soup looks great — I’ll have to keep it in my arsenal next time I want to dine out!

  5. Soup and grilled cheese is seriously one of my favorite meals EVER. And this soup looks AMAZING. Seriously, there’s no way anyone would guess this was a 20 minute blender deal! Now we just need those fancy-pants vitamix blenders that blend AND heat the soup for you!

  6. I know exactly how you feel lately! I actually even meal plan weekly so we can stick to a killer budget to save for our honeymoon, but it’ll even hit me the day of like.. “Oh god.. was I supposed to brine something?”; “Please tell me this doesn’t marinade..” or “Honey? How does the Indian restaurant sound?” Ha! Maybe it’s the shorter days that are making dinner come especially early! I actually just started a site called “what to make for dinner tonight…. dot com” to literally help people with that exact problem, but that’s not why I’m here :) I am 100% pinning this and scooping up the ingredients for those “UGH I do not want *whatever’s on the meal plan*” nights! Such a great idea, and roasted red pepper soup is so comforting for this first cold days. And probably all cold days. Ooook.. my comment is getting a bit long and rambly.. doot da doo….. bye! :)

    • Oh man, that always happens to me! I have this master plan to make an amazing dinner and then sure enough, somewhere in the directions it says, marinade overnight. After that I am so on the take out or leftovers train!

      • That definitely JUST happened to me. Found this amazing recipe and was all gearing up to make it.. alas.. my attention to detail must not be too fantastic!

  7. This soup looks awesome! I love that you used a blender and it takes under 20 minutes! Perfect for my crazy weeknights!

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