Description
This Roasted Red Pepper Soup is a delightful blend of flavors that is both easy to prepare and nourishing.
Ingredients
Scale
- 4 large red bell peppers, roasted and peeled
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 3 cups vegetable broth
- 1/4 cup heavy cream or full-fat coconut milk
- Salt and black pepper to taste
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- Fresh basil or parsley, chopped
- 1 splash lemon juice or vinegar
Instructions
- Start by roasting your red bell peppers to bring out their natural sweetness. You can do this by placing them directly over a flame or under your broiler. Rotate the peppers until their skins are evenly charred and blistered. This step adds a lovely smoky depth to the soup. After roasting, carefully place the peppers in a bowl, cover it with plastic wrap or a clean dish towel, and let them steam for about 10 minutes. This steaming will make peeling the skins off much easier. Once cooled, peel, de-seed, and set your peppers aside.
- In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté until it becomes soft and translucent, which should take about 5-7 minutes. After that, stir in the minced garlic and cook for another minute. This combination is crucial for building a flavorful base for your soup, as the caramelization of onion and garlic creates a robust flavor foundation.
- Once your aromatics are fragrant, sprinkle in the smoked paprika, red pepper flakes, sugar, and tomato paste. Mix them into the onion and garlic mixture and allow them to cook for an additional 2 minutes. This step infuses the soup with layers of flavor and rounds it out beautifully.
- Next, add the roasted peppers and pour in the vegetable broth. Bring everything to a simmer, allowing it to cook gently for about 15-20 minutes. This simmering phase melds the flavors together and softens the ingredients, ensuring a harmonious blend that will make every spoonful a delight.
- Once your soup has simmered and the flavors are well combined, it’s time to blend. If you’re using an immersion blender, simply insert it into the pot and blend until smooth. If you’re using a regular blender, carefully transfer the soup in batches to not overfill and blend until you achieve a creamy consistency. This step transforms the chunky mixture into a velvety soup that’s luscious and inviting.
- To finish your Roasted Red Pepper Soup, stir in the heavy cream or full-fat coconut milk for that creamy texture everyone loves. Season with salt and pepper to taste, along with a splash of lemon juice or vinegar to brighten the flavors. Mixing in these final elements elevates the soup to the next level, making it taste like it came from a gourmet restaurant.
- Your soup is now ready to be plated! Serve it hot, garnished with chopped fresh basil or parsley and an additional swirl of cream for presentation. This little touch not only adds visual appeal but enhances the soup’s flavor as well, inviting those who can’t resist the wonderful aroma to dig in.
Notes
Make sure to wear gloves when handling hot peppers to avoid skin irritation. This soup can be refrigerated for up to 4 days, or frozen for up to 3 months; just reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Calories: 200 per serving
- Sodium: 400 mg
- Protein: 4 grams