Ingredients with Measurements:
- 4 red bell peppers, roasted and peeled
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
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, remove the seeds and stems, and place them on a baking sheet, skin side up.
2. Roast the peppers in the oven for 20-25 minutes, or until the skin is charred and blistered.
3. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10-15 minutes.
4. Peel the skin off the peppers and discard it. Chop the peppers into small pieces and set aside.
5. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 5-7 minutes, or until the onion is translucent.
6. Add the chopped roasted red peppers and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.
7. Remove the pot from the heat and let the mixture cool for a few minutes.
8. Using a blender or immersion blender, puree the soup until it is smooth.
9. Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat until it is warmed through.
10. Season the soup with salt and pepper to taste.
11. Serve the soup hot with your choice of garnishes.
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: 250
Fat: 20g
Carbohydrates: 15g
Protein: 5g
Sodium: 400mg
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
- If you don't have heavy cream, you can use half-and-half or milk instead.
Variations:
- Add a pinch of cayenne pepper or red pepper flakes to the soup for a spicy kick.
- Top the soup with croutons, chopped fresh herbs, or grated Parmesan cheese.
Tips and tricks:
- To make the soup creamier, you can add more heavy cream or puree the soup for a longer time.
- If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
- To save time, you can use jarred roasted red peppers instead of roasting your own.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the soup for up to 3 months.
Reheating instructions:
- To reheat the soup, simply heat it up in a pot over low heat until it is warmed through.
Presentation ideas:
- Serve the soup in individual bowls with a dollop of sour cream or crème fraîche on top.
- Garnish the soup with chopped fresh herbs, such as parsley, basil, or chives.
Garnishes:
- Sour cream or crème fraîche
- Croutons
- Grated Parmesan cheese
- Chopped fresh herbs
Pairings:
- Serve the soup with a crusty baguette or garlic bread.
- Pair the soup with a light salad or a grilled cheese sandwich.
Suggested side dishes:
- Garlic bread
- Grilled cheese sandwich
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, you can thin it out with more broth or cream.
- If the soup is too thin, you can simmer it over low heat to reduce it and thicken it up.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces before and after handling raw ingredients.
- Store any leftover soup in the refrigerator or freezer promptly to prevent bacterial growth.
Food history:
- Roasted red pepper soup is a classic dish that originated in Mediterranean cuisine.
Flavor profiles:
- This soup is rich and creamy with a sweet and slightly smoky flavor from the roasted red peppers.
Serving suggestions:
- This soup makes a great appetizer or light lunch.
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