Ingredients with Measurements:
- 4 red bell peppers, roasted and peeled
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- Salt and black pepper, to taste
- 1/2 cup heavy cream
- Fresh parsley or cilantro, chopped (optional)
Special equipment needed:
- Blender or immersion blender
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers in half and remove the seeds and stems.
3. Place the peppers on a baking sheet lined with aluminum foil, cut side down.
4. Roast the peppers in the oven for 20-25 minutes, or until the skin is charred and blistered.
5. Remove the peppers from the oven and let them cool for a few minutes.
6. Peel off the skin and discard it.
7. In a large pot, heat the olive oil over medium heat.
8. Add the chopped onion and garlic and sauté for 5-7 minutes, or until the onion is translucent.
9. Add the roasted red peppers, vegetable broth, smoked paprika, cumin, cayenne pepper, salt, and black pepper to the pot.
10. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
11. Use a blender or immersion blender to puree the soup until it is smooth.
12. Return the soup to the pot and stir in the heavy cream.
13. Heat the soup over low heat until it is hot, but do not let it boil.
14. Serve the soup hot, garnished with fresh parsley or cilantro, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe makes 4-6 servings.
Nutritional information:
Calories: 180
Fat: 12g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 800mg
Carbohydrates: 16g
Fiber: 4g
Sugar: 8g
Protein: 4g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use sour cream instead of heavy cream.
- You can use regular paprika instead of smoked paprika.
Variations:
- Add a can of drained and rinsed chickpeas to the soup for extra protein and texture.
- Add a diced potato or sweet potato to the soup for a thicker consistency.
- Add a tablespoon of honey or maple syrup to the soup for a touch of sweetness.
Tips and tricks:
- To make the soup spicier, increase the amount of cayenne pepper or add a diced jalapeño pepper.
- To make the soup creamier, add more heavy cream or sour cream.
- To make the soup vegan, use coconut cream instead of heavy cream.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until it is hot.
Presentation ideas:
Serve the soup in individual bowls, garnished with fresh parsley or cilantro.
Garnishes:
Fresh parsley or cilantro
Pairings:
- Crusty bread
- Grilled cheese sandwich
- Caesar salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Quinoa salad
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Make sure to roast the red peppers until the skin is charred and blistered to ensure that they are fully cooked and safe to eat.
- Store the leftover soup in the refrigerator and consume it within 3 days.
Food history:
Roasted red pepper soup is a popular dish in Mediterranean cuisine, particularly in Spain and Italy.
Flavor profiles:
This soup has a smoky, slightly sweet flavor from the roasted red peppers, with a hint of spice from the cumin and cayenne pepper.
Serving suggestions:
Serve the soup as a starter or main course, with crusty bread or a grilled cheese sandwich on the side.
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