Ingredients with Measurements:
- 4 red bell peppers, roasted and peeled
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Fresh parsley or basil 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 cut-side down on a baking sheet lined with aluminum foil.
4. Roast the peppers in the oven for 20-25 minutes or until the skin is charred and blistered.
5. Remove the peppers from the oven and let them cool for a few minutes.
6. Peel the skin off the peppers and chop them into small pieces.
7. In a large pot, heat the olive oil over medium heat.
8. Add the chopped onion and garlic and sauté for 5-7 minutes or until the onion is translucent.
9. Add the chopped roasted red peppers, vegetable broth, smoked paprika, cumin, salt, and pepper to the pot.
10. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes.
11. Use a blender or immersion blender to puree the soup until smooth.
12. If using heavy cream, stir it into the soup until well combined.
13. Serve the soup hot, garnished with fresh parsley or basil.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories: 190
Fat: 12g
Carbohydrates: 18g
Protein: 4g
Fiber: 4g
Sugar: 10g
Sodium: 800mg
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- If you don't have smoked paprika, you can use regular paprika or chili powder.
- Instead of heavy cream, you can use coconut milk or almond milk.
Variations:
- Add a can of drained and rinsed chickpeas to the soup for extra protein and fiber.
- Top the soup with croutons, grated Parmesan cheese, or a dollop of sour cream.
- Add a pinch of red pepper flakes for extra heat.
Tips and tricks:
- To make the soup spicier, leave some of the seeds in the red bell peppers.
- If you don't have an immersion blender, let the soup cool slightly before blending it in a regular blender.
- Roasting the red bell peppers adds a smoky flavor to the soup.
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 medium heat until hot.
Presentation ideas:
Serve the soup in bowls or mugs, garnished with fresh herbs.
Garnishes:
Fresh parsley or basil
Pairings:
- Serve the soup with a crusty bread or a grilled cheese sandwich.
- Pair the soup with a salad or a side of roasted vegetables.
Suggested side dishes:
- Crusty bread
- Grilled cheese sandwich
- Salad
- 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 thicken.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw vegetables.
- Store the soup in the refrigerator within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F before serving.
Food history:
Roasted red pepper soup is a popular dish in Mediterranean cuisine. Red bell peppers are native to South America and were brought to Europe in the 16th century. They were later introduced to North America in the 19th century.
Flavor profiles:
This soup has a smoky and slightly sweet flavor from the roasted red peppers, with a hint of spice from the paprika and cumin.
Serving suggestions:
Serve this soup as a starter or a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A