Ingredients with Measurements:
- 4 red bell peppers, roasted and peeled
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth (made with 4 bouillon cubes)
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
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, remove the seeds and stem, and place them on a baking sheet lined with aluminum foil.
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 let them cool. Once cooled, peel off the skin and discard.
5. 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.
6. Add the roasted red peppers and vegetable broth to the pot. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
9. Heat the soup over low heat until warmed through.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 320
Fat per serving: 24g
Carbohydrates per serving: 22g
Protein per serving: 4g
Substitutions for ingredients:
- Instead of vegetable broth, you can use chicken or beef broth.
- Instead of heavy cream, you can use coconut cream or almond milk for a dairy-free option.
- You can use any type of oil instead of olive oil.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top with croutons or grated cheese for added texture.
- Add a can of drained and rinsed chickpeas for a protein boost.
Tips and tricks:
- To make peeling the roasted peppers easier, place them in a plastic bag for 10 minutes after roasting to steam them.
- If you don't have bouillon cubes, you can use 4 cups of homemade or store-bought vegetable broth.
- For a smoother soup, strain it through a fine-mesh sieve after blending.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat on the stove, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a drizzle of olive oil and a sprinkle of chopped fresh herbs.
Garnishes:
- Chopped fresh herbs (such as parsley or basil)
- Croutons
- Grated cheese
- A drizzle of olive oil
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 vegetable broth or water until it reaches your desired consistency.
- 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 wash your hands and all utensils and surfaces that come into contact with raw ingredients.
- Store leftover soup in the refrigerator within 2 hours of cooking.
- Reheat soup to an internal temperature of 165°F before serving.
Food history:
Roasted red pepper soup is a classic Mediterranean dish that has been enjoyed for centuries. It is believed to have originated in Spain, where red peppers are a staple ingredient in many dishes.
Flavor profiles:
This soup has a rich and creamy texture with a slightly sweet and smoky flavor from the roasted red peppers.
Serving suggestions:
Serve this soup as a starter or main course with a side salad or bread. It also makes a great appetizer for a dinner party or holiday gathering.
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