Ingredients with Measurements:
- 2 red bell peppers, roasted and peeled
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 8 oz cream cheese, softened
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Blender or immersion blender
- Baking sheet for roasting peppers
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red peppers in half and remove the seeds and stems.
3. Place the peppers on a baking sheet, skin side up, and roast for 20-25 minutes 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 minced garlic and sauté for 5 minutes until the onion is translucent.
7. Add the roasted red peppers and vegetable broth to the pot. Bring the mixture to a boil and then reduce the heat to low. Simmer for 20 minutes.
8. Remove the pot from the heat and let it cool for 5 minutes.
9. Using a blender or immersion blender, puree the soup until it is smooth.
10. Return the pot to the stove over low heat. Add the softened cream cheese and stir until it is fully melted and incorporated into the soup.
11. Season the soup with salt and pepper to taste.
12. Ladle the soup into bowls and garnish with fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 320
- Fat: 26g
- Carbohydrates: 15g
- Protein: 7g
- Sodium: 800mg
Substitutions for ingredients:
- Red bell peppers can be substituted with roasted tomatoes or roasted butternut squash.
- Vegetable broth can be substituted with chicken broth or beef broth.
- Cream cheese can be substituted with goat cheese or sour cream.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top the soup with croutons or shredded cheese for added texture.
- Add a can of drained and rinsed chickpeas for added protein.
Tips and tricks:
- To make the soup creamier, add more cream cheese or heavy cream.
- To make the soup thinner, add more vegetable broth or water.
- To make the soup vegan, substitute the cream cheese with vegan cream cheese or coconut cream.
Storage instructions:
- Store the 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 heated through.
Presentation ideas:
- Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of fresh parsley.
Garnishes:
- Fresh parsley, croutons, shredded cheese, or a drizzle of olive oil.
Pairings:
- Serve the soup with a side salad or a crusty bread.
Suggested side dishes:
- Mixed green salad, garlic bread, or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water.
- If the soup is too thin, add more cream cheese or heavy cream.
Food safety advice:
- Make sure to properly store the soup in the refrigerator and reheat it to an internal temperature of 165°F before consuming.
Food history:
- Roasted red pepper soup is a classic Mediterranean dish that originated in Spain.
Flavor profiles:
- This soup is creamy, savory, and slightly sweet with a hint of smokiness from the roasted red peppers.
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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