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."

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

In a large pot, melt the butter with the olive oil over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute.

Step 3

Add the sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and golden brown.

Step 4

Stir in the chopped roasted red peppers and diced potato. Cook for 2 minutes, allowing the flavors to meld.

Step 5

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.

Step 6

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.

Step 7

Stir in the dry sherry, heavy cream, fresh thyme leaves, salt, ground black pepper, and paprika. Taste and adjust seasoning as needed.

Step 8

Simmer on low heat for an additional 5 minutes to warm through and combine flavors.

Step 9

Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve hot with crusty bread or a side salad.

Nutrition Facts

Serving size	2072.8 grams (2072.8g)

Amount per serving	% Daily Value*
Calories	1863

Total Fat 126.90g	163%
Saturated Fat 64.60g	323%
Polyunsaturated Fat 4.90g
Cholesterol 306mg	102%
Sodium 5068mg	220%
Total Carbohydrate 132.70g	48%
Dietary Fiber 23.20g	83%
Total Sugars 33.00g
Protein 34.20g	68%

Vitamin D 39IU	193%
Calcium 254mg	20%
Iron 9mg	51%
Potassium 4202mg	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.

Source of Calories

Fat: 63.1%

Protein: 7.6%

Carbs: 29.3%