Two Old Queens Soup
Dive into the velvety, flavor-packed world of "Two Old Queens Soup," a rich and hearty dish that masterfully combines earthy cremini mushrooms, smoky roasted red peppers, and a touch of dry sherry for a sophisticated finish. This creamy vegetable-based soup is pureed to silky perfection, making it both comforting and elegant. Fresh thyme, a hint of paprika, and a splash of heavy cream elevate the flavors, while a garnish of parsley adds a fresh, vibrant touch. Ready in under an hour, this indulgent yet easy-to-make recipe is perfect for cozy nights or dinner parties alike. Serve it with crusty bread for a meal that's as satisfying as it is unforgettable. Perfect for those searching for "easy creamy vegetarian soups" or "mushroom and roasted red pepper soup recipes."
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 12 ounces cremini mushrooms, sliced
- 2 large roasted red peppers, jarred or freshly prepared, chopped
- 1 medium potato, peeled and diced
- 4 cups vegetable stock
- 2 tablespoons dry sherry
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon paprika
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
In a large pot, melt the butter with the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute.
Add the sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and golden brown.
Stir in the chopped roasted red peppers and diced potato. Cook for 2 minutes, allowing the flavors to meld.
Pour in the vegetable stock and bring the mixture to a gentle boil. Reduce the heat to medium-low and let it simmer for 15 minutes, or until the potatoes are completely tender.
Using an immersion blender, puree the soup in the pot until smooth. Alternatively, carefully transfer the mixture to a countertop blender in batches, then return to the pot.
Stir in the dry sherry, heavy cream, fresh thyme leaves, salt, ground black pepper, and paprika. Taste and adjust seasoning as needed.
Simmer on low heat for an additional 5 minutes to warm through and combine flavors.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve hot with crusty bread or a side salad.
Nutrition Facts
Calories |
1863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 5068 mg | 220% | |
| Total Carbohydrate | 132.7 g | 48% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 33.0 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 254 mg | 20% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 4202 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
