From the Kitchen of Home of Cooks
Time to Prepare: 10 minutes Cook Time: 25 minutes Serving: 6 People
2 tablespoons olive oil
2 tablespoons butter
1 medium russet potato, peeled and chopped
1 medium yellow onion, chopped
2 teaspoons oregano
3 cloves garlic, minced
Two 16-ounce jars of roasted red peppers, drained and sliced
1 cup tomato sauce
½ cup white wine
4 cups vegetable broth
½ cup heavy cream
1 tablespoon red wine vinegar
1 teaspoon salt
½ teaspoon pepper
Grated Parmesan for serving
In a pot over medium heat, sauté onion in olive oil and butter until soft. Add garlic and oregano and cook for 2 minutes, stirring occasionally.
Add the potato and roasted red peppers and stir, cooking for three more minutes. Sprinkle in the salt and pepper and turn up the heat to medium-high.
Pour in the white wine and let it reduce for a couple of minutes, then pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer until the potatoes are very tender, about 20 minutes.
Puree the soup using an immersion blender (or you can let it cool and puree it in a regular blender). Add the cream and red wine vinegar and heat for a couple of minutes.
Serve with grated parmesan cheese and fresh oregano leaves.
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