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
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Place the red bell peppers and tomatoes on a baking sheet and roast for 20-25 minutes, or until the skins are blistered and charred.
3. Remove from the oven and let them cool. Once cooled, peel off the skins and discard the seeds.
4. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent.
5. Add the roasted red bell peppers and tomatoes to the pot and stir to combine.
6. Pour in the chicken or vegetable broth and bring to a boil.
7. Reduce heat to low and let the soup simmer for 20-25 minutes.
8. Use a blender or immersion blender to puree the soup until smooth.
9. Stir in the heavy cream and season with salt and pepper to taste.
10. 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: 180
Fat: 12g
Carbohydrates: 16g
Protein: 4g
Sodium: 500mg
Substitutions for ingredients:
- You can use canned roasted red peppers and canned tomatoes instead of roasting fresh ones.
- You can use coconut milk instead of heavy cream for a dairy-free option.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top with croutons or grated Parmesan cheese for added texture and flavor.
Tips and tricks:
- To make the soup thicker, add a potato or two to the pot before blending.
- If the soup is too thick, add more broth or water until it reaches your desired consistency.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the soup for up to 3 months.
Reheating instructions:
- Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a bowl with a drizzle of olive oil and a sprig of fresh basil on top.
Garnishes:
- Croutons
- Grated Parmesan cheese
- Fresh basil
Pairings:
- Grilled cheese sandwich
- Caesar salad
- Garlic bread
Suggested side dishes:
- Roasted vegetables
- Crusty bread
- Salad
Troubleshooting advice:
- If the soup is too thin, let it simmer on the stovetop for a few more minutes to reduce the liquid.
- If the soup is too thick, add more broth or water until it reaches your desired consistency.
Food safety advice:
- Make sure to properly store and refrigerate any leftover soup.
- Always wash your hands and utensils before handling food.
Food history:
- Roasted red pepper and tomato soup is a classic dish that originated in Mediterranean cuisine.
Flavor profiles:
- This soup is savory, slightly sweet, and has a hint of smokiness from the roasted vegetables.
Serving suggestions:
- Serve the soup as a starter for a dinner party or as a comforting meal on a cold day.
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