Ingredients with Measurements:
- 4 red bell peppers, roasted and peeled
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of cumin
- 1/4 teaspoon of cayenne pepper
- 4 cups of vegetable broth
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the red bell peppers in half and remove the seeds and stems.
3. Place the peppers on a baking sheet, skin side up, and roast 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 for a few minutes.
5. Peel the skin off the peppers and discard.
6. In a large pot, heat the olive oil over medium heat.
7. Add the chopped onion and garlic and sauté until the onion is translucent.
8. Add the smoked paprika, cumin, and cayenne pepper and stir for 1-2 minutes.
9. Add the roasted red peppers and vegetable broth to the pot and bring to a boil.
10. Reduce the heat and let the soup simmer for 10-15 minutes.
11. Use a blender or immersion blender to puree the soup until it is smooth.
12. Season with salt and pepper to taste.
13. Serve hot with fresh parsley or cilantro as garnish.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 120
Fat: 7g
Carbohydrates: 13g
Protein: 2g
Sodium: 800mg
Fiber: 3g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- If you don't have smoked paprika, you can use regular paprika.
- If you don't have cumin, you can use coriander.
Variations:
- Add a can of drained and rinsed chickpeas for extra protein.
- Add a splash of heavy cream or coconut milk for a creamier soup.
- Add some chopped jalapeño peppers for extra heat.
Tips and tricks:
- To make the soup spicier, add more cayenne pepper or jalapeño peppers.
- To make the soup milder, omit the cayenne pepper and use regular paprika instead of smoked paprika.
- You can roast the red peppers ahead of time and store them in the fridge until you're ready to make the soup.
Storage instructions:
Store the soup in an airtight container in the fridge for up to 4 days.
Reheating instructions:
Reheat the soup on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a dollop of sour cream or yogurt and some fresh parsley or cilantro on top.
Garnishes:
Fresh parsley or cilantro
Pairings:
- Serve the soup with a crusty bread or crackers.
- Pair the soup with a salad or sandwich for a complete meal.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Grilled cheese sandwich
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw vegetables.
- Store the soup in the fridge within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F (74°C) before serving.
Food history:
Roasted red pepper soup is a popular dish in Mediterranean cuisine, particularly in Spain and Italy.
Flavor profiles:
The soup is smoky, spicy, and slightly sweet from the roasted red peppers.
Serving suggestions:
Serve the soup as a starter or main course for lunch or dinner.
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