Ingredients with Measurements:
- 4 red bell peppers, roasted and peeled
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
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. Place them on a baking sheet, cut side down.
3. Roast the peppers in the oven for 20-25 minutes, or until the skin is charred and blistered.
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. Add the chopped onion and garlic and sauté until the onion is translucent.
7. Add the roasted red peppers, chicken or vegetable broth, diced tomatoes, dried basil, dried oregano, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
8. Remove the pot from the heat and let it cool for a few minutes.
9. Using a blender or immersion blender, puree the soup until it is smooth.
10. Return the soup to the pot and stir in the heavy cream and grated Parmesan cheese.
11. Heat the soup over low heat until it is hot, but do not let it boil.
12. Serve the soup hot, garnished with additional grated Parmesan cheese and chopped fresh herbs, if desired.
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: 220
Fat: 15g
Saturated Fat: 7g
Cholesterol: 40mg
Sodium: 900mg
Carbohydrates: 16g
Fiber: 4g
Sugar: 9g
Protein: 7g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or milk.
- Instead of grated Parmesan cheese, you can use grated Romano or Asiago cheese.
Variations:
- Add a can of drained and rinsed white beans to the soup for extra protein and fiber.
- Use roasted tomatoes instead of canned tomatoes for a deeper flavor.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- To make this soup vegan, use vegetable broth instead of chicken broth and omit the Parmesan cheese.
- To save time, you can use jarred roasted red peppers instead of roasting them yourself.
- If you don't have a blender or immersion blender, you can use a potato masher to mash the soup until it is smooth.
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 low heat until it is hot, but do not let it boil.
Presentation ideas:
Serve the soup in bowls with a sprinkle of grated Parmesan cheese and chopped fresh herbs on top.
Garnishes:
Grated Parmesan cheese and chopped fresh herbs, such as basil or parsley.
Pairings:
Serve the soup with crusty bread or a side salad.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water until it reaches your desired consistency.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to properly store and refrigerate any leftover soup.
- Always wash your hands and any utensils or equipment used in the preparation of the soup to prevent cross-contamination.
Food history:
Atama soup is a traditional Japanese soup made with rice and vegetables. This recipe puts a twist on the classic dish by using roasted red peppers for a rich and smoky flavor.
Flavor profiles:
The roasted red peppers give this soup a sweet and smoky flavor, while the Parmesan cheese adds a salty and nutty taste.
Serving suggestions:
Serve this soup as a starter or main course for a cozy and comforting meal.
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