Ingredients with Measurements:
- 4 red bell peppers, roasted and peeled
- 4 large tomatoes, roasted
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Cut the red bell peppers in half and remove the seeds and stems.
3. Place the peppers and tomatoes on a baking sheet and roast in the oven for 20-25 minutes or until the skins are charred and the vegetables are soft.
4. Remove the vegetables from the oven and let them cool.
5. In a large pot, heat the olive oil over medium heat.
6. Add the chopped onion and minced garlic and sauté until the onion is translucent.
7. Add the roasted red peppers, roasted tomatoes, vegetable broth, dried basil, dried oregano, and dried thyme to the pot.
8. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.
9. Use a blender or immersion blender to blend the soup until it is smooth.
10. Season with salt and pepper to taste.
11. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 16g
Protein: 3g
Sodium: 700mg
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add a can of drained and rinsed chickpeas to the soup for added protein.
- Top the soup with croutons or grated Parmesan cheese.
Tips and tricks:
- To make the soup creamier, add a splash of heavy cream or coconut milk.
- If you don't have an immersion blender, let the soup cool before blending it in a regular blender.
- To make the soup spicier, add a pinch of red pepper flakes.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over medium heat until it is heated through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of fresh herbs.
Garnishes:
- Croutons
- Grated Parmesan cheese
- Fresh herbs
Pairings:
- Grilled cheese sandwich
- Caesar salad
- Garlic bread
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Crusty bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to roast the vegetables until they are fully cooked to avoid foodborne illness.
- Store the soup in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Roasted red pepper and tomato soup is a classic soup that originated in Mediterranean cuisine.
Flavor profiles:
This soup has a rich and savory flavor with a hint of sweetness from the roasted red peppers.
Serving suggestions:
Serve this soup as a comforting and hearty meal on a cold day.
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