Ingredients with Measurements:
- 4 red bell peppers, roasted and peeled
- 4 large tomatoes, roasted and peeled
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
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 and tomatoes on a baking sheet lined with aluminum foil.
4. Drizzle with olive oil and sprinkle with salt and pepper.
5. Roast the peppers and tomatoes for 30-40 minutes or until they are soft and slightly charred.
6. Remove from the oven and let cool.
7. In a large pot, sauté the chopped onion and minced garlic in olive oil until the onion is translucent.
8. Add the roasted peppers and tomatoes to the pot.
9. Pour in the chicken or vegetable broth and bring to a boil.
10. Reduce the heat and let simmer for 15-20 minutes.
11. Use a blender or immersion blender to puree the soup until smooth.
12. Stir in the heavy cream and season with salt and pepper to taste.
13. Serve hot with fresh basil leaves as garnish.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 15g
Carbohydrates: 15g
Protein: 5g
Sodium: 800mg
Substitutions for ingredients:
- Red bell peppers can be substituted with roasted poblano peppers for a spicier soup.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add a can of drained and rinsed chickpeas for extra protein and texture.
- Add a pinch of smoked paprika for a smoky flavor.
- Add a tablespoon of balsamic vinegar for a tangy kick.
Tips and tricks:
- To easily peel the roasted peppers and tomatoes, place them in a plastic bag and let them steam for 10 minutes before peeling.
- Use a high-powered blender for a smoother soup.
- Adjust the consistency of the soup by adding more or less broth.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a swirl of heavy cream and a sprinkle of chopped fresh basil.
Garnishes:
Fresh basil leaves, heavy cream, croutons, grated Parmesan cheese
Pairings:
Grilled cheese sandwich, crusty bread, Caesar salad
Suggested side dishes:
Garlic bread, roasted vegetables, quinoa salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store leftover soup in the refrigerator within 2 hours of cooking.
- Reheat leftover soup to an internal temperature of 165°F before serving.
Food history:
Roasted red pepper and tomato soup is a classic dish that originated in Mediterranean cuisine. It is a popular soup that is enjoyed all over the world.
Flavor profiles:
This soup is rich and creamy with a sweet and slightly smoky flavor from the roasted peppers and tomatoes.
Serving suggestions:
Serve this soup as a starter or a main dish with a side salad or sandwich.
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