Ingredients with Measurements:
- 4 red bell peppers, roasted and peeled
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the red bell peppers in half and remove the seeds and stems.
3. Place the peppers on a baking sheet, skin side up, and roast in the oven for 20-25 minutes or until the skin is charred.
4. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them cool for 10 minutes.
5. Once the peppers are cool, peel off the skin and discard it.
6. In a large pot, heat the olive oil over medium heat.
7. Add the diced onion and minced garlic and sauté until the onion is translucent.
8. Add the roasted red peppers and chicken or vegetable broth to the pot.
9. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
10. Remove the pot from the heat and let it cool for a few minutes.
11. Using a blender or immersion blender, puree the soup until it is smooth.
12. Return the soup to the pot and stir in the heavy cream.
13. Season with salt and pepper to taste.
14. Heat the soup over low heat until it is warmed through.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 22g
Carbohydrates: 16g
Protein: 5g
Sodium: 800mg
Substitutions for ingredients:
- Red bell peppers can be substituted with roasted yellow or orange bell peppers.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top the soup with croutons or shredded cheese for added texture and flavor.
Tips and tricks:
- To easily peel the roasted red peppers, place them in a plastic bag for 10 minutes after roasting. The steam will help loosen the skin.
- Use caution when blending hot liquids. Allow the soup to cool slightly before blending and blend in small batches.
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 low heat until it is warmed through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of chopped fresh herbs.
Garnishes:
- Fresh herbs such as basil or parsley
- Croutons
- Shredded cheese
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 cream to thin it out.
- If the soup is too thin, let it simmer on the stove for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to thoroughly wash the red bell peppers before roasting.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Roasted red pepper soup is a popular dish in Mediterranean cuisine, particularly in Spain and Italy.
Flavor profiles:
This soup is creamy and savory with a slightly sweet and smoky flavor from the roasted red peppers.
Serving suggestions:
Serve the soup as a starter or main course with a side dish and garnish of your choice.
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