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Roasted Red Pepper Soup

Roasted Red Pepper Soup Recipe
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Indulge in the warmth and comfort of this Roasted Red Pepper Soup Recipe, a delightful dish that showcases the vibrant flavors of roasted bell peppers. With a silky smooth texture achieved without cream or tomatoes, this soup is both satisfying and light. Perfect as an elegant appetizer or a cozy main course, it offers versatility for any occasion. Enhanced with spices and customizable heat, this soup is not only delicious but also easy to prepare, making it accessible for cooks of all levels. Serve it with crunchy croutons and fresh herbs to elevate the experience, and enjoy a bowl of comforting goodness that will impress your family and friends.

Ingredients

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  • 1 pound red bell peppers (or 4–5 red poblano peppers)
  • ¼ cup vegetable oil
  • ¼ cup white flour
  • 1 medium onion (chopped)
  • 1–2 hot red peppers (optional)
  • 4 cloves garlic (chopped)
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin
  • 2 cups vegetable stock (or chicken stock)

Instructions

  1. Preheat your oven to broil. Halve the red bell peppers and place them skin-side up on a lightly oiled baking sheet.
  2. Broil for about 15 minutes until the skins are charred and puffed. Remove and let them cool slightly before peeling off the skins.
  3. Roughly chop the roasted peppers and set aside.
  4. In a large pot, heat vegetable oil over medium heat. Add flour, stirring continuously for 8-10 minutes until browned.
  5. Add chopped onion and optional hot peppers; sauté for about 5 minutes until softened.
  6. Stir in the chopped roasted peppers, garlic, smoked paprika, cumin, salt, and pepper; cook for another minute.
  7. Pour in the vegetable stock, bring to a boil, then reduce heat to simmer for 30 minutes.
  8. Blend using a stick blender or food processor until smooth.
  9. Serve garnished with olive oil drizzle, chili flakes, sliced chilies, and fresh parsley.

Nutrition

Find it online: https://easycookingforall.com/roasted-red-pepper-soup-recipe/