Roasted red peppers have a mild and slightly sweet flavor that get released when you puree them for this creamy soup recipe.
Category: Soups, Stews and Chili
Cuisine: not set
2 tbsp. olive oil
2 tbsp. butter
1 whole medium yellow onion chopped
3 cloves garlic minced
2 tsp. fresh oregano minced
1 whole russet potato peeled and chopped (optional)
2 16-ounce jars of roasted red peppers drained and sliced
2 tbsp. tomato paste
1/2 c. white wine
4 c. vegetable stock
1/2 c. heavy cream
1 tbsp. red wine vinegar
1 tsp. salt, plus more to taste
1/2 tsp. black pepper
Grated parmesan cheese for serving
Fresh oregano leaves for serving
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