Ingredients with Measurements:
- 4 red bell peppers, roasted and peeled
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup heavy cream
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F. Cut the red bell peppers in half and remove the seeds and stems. Place them on a baking sheet, skin side up, and roast for 20-25 minutes or until the skin is charred and blistered.
2. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them cool for 10-15 minutes.
3. Once the peppers are cool enough to handle, peel off the skin and discard it. Chop the peppers into small pieces and set them aside.
4. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
5. Add the chopped roasted red peppers, chicken or vegetable broth, smoked paprika, cumin, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.
6. Using a blender or immersion blender, blend the soup until it is smooth and creamy.
7. Return the soup to the pot and stir in the heavy cream. 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
Serving size:
4-6 servings
Nutritional information:
Calories: 210
Fat: 16g
Carbohydrates: 14g
Protein: 4g
Sodium: 600mg
Substitutions for ingredients:
- Red bell peppers can be substituted with roasted tomatoes or a combination of roasted red and yellow bell peppers.
- Heavy cream can be substituted with coconut cream or cashew cream for a vegan option.
Variations:
- Add a pinch of red pepper flakes for a spicier version.
- Top the soup with croutons, chopped fresh herbs, or a drizzle of olive oil.
Tips and tricks:
- To easily peel the skin off the roasted red peppers, place them in a bowl covered with plastic wrap for 10-15 minutes to steam.
- Use caution when blending hot liquids in a blender. Allow the soup to cool slightly before blending and blend in batches if necessary.
- To make the soup ahead of time, prepare it up to the point of adding the heavy cream. Let the soup cool, then store it in an airtight container in the refrigerator for up to 3 days. Reheat the soup over low heat and stir in the heavy cream just before serving.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup 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:
Croutons, chopped fresh herbs, a drizzle of olive oil, or a dollop of sour cream.
Pairings:
Serve the soup with a crusty bread or a side salad.
Suggested side dishes:
Grilled cheese sandwich, Caesar salad, or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more chicken or vegetable broth until it reaches the desired consistency. If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
Refrigerate any leftovers promptly and discard any soup that has been left at room temperature for more than 2 hours.
Food history:
Roasted red pepper soup is a classic dish that originated in Mediterranean cuisine. It is a popular soup in Spain, Italy, and Greece.
Flavor profiles:
The soup has a smoky and slightly sweet flavor from the roasted red peppers, with a hint of spice from the smoked paprika and cumin.
Serving suggestions:
Serve the soup as a starter or a main course with a side dish.
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