Roasted Red Pepper Soup
Warm, comforting, and bursting with flavor, roasted red pepper soup is a delightful dish that can elevate any meal. The sweet and smoky undertones of roasted peppers meld beautifully with creamy ingredients, making it an irresistible choice for lunch or dinner. This recipe is not only simple to prepare but also packed with nutrients, ensuring a wholesome dining experience. You’ll want to savor every spoonful!
Ingredients
– 4 large red bell peppers
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 cup heavy cream
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh basil for garnish
Servings and Cooking Time
This recipe serves 4. Preparation time is about 15 minutes, with a cooking time of 30 minutes.
Nutritional Value
Per serving (1 cup): Calories: 220, Protein: 4g, Fat: 15g, Carbohydrates: 20g, Fiber: 3g. This is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C).
2. Cut the red peppers in half and remove the seeds.
3. Place the peppers on a baking sheet, skin-side up.
4. Drizzle with olive oil and sprinkle with salt.
5. Roast the peppers for 25-30 minutes until the skins are charred.
6. In a pot, heat 1 tablespoon of olive oil over medium heat.
7. Sauté the chopped onion until translucent, about 5 minutes.
8. Add minced garlic and cook for another minute.
9. Remove the roasted peppers and peel off the skins.
10. Add the roasted peppers to the pot with the onion and garlic.
11. Pour in the vegetable broth and bring to a boil.
12. Reduce heat and simmer for 10 minutes.
13. Use an immersion blender to puree the soup until smooth.
14. Stir in the heavy cream and adjust seasoning.
15. Serve hot, garnished with fresh basil.
Alternative Ingredients
You can substitute heavy cream with coconut milk for a dairy-free version. Additionally, using vegetable broth enhances the flavor, but chicken broth can be used if preferred.
Serving and Pairings
Roasted red pepper soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a fresh salad. Consider serving it alongside a light white wine for an elegant touch.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, warm the soup gently on the stove or in the microwave. It can also be frozen for up to 3 months; just make sure to cool it completely before freezing.
Cooking Mistakes
- Not roasting the peppers long enough for depth of flavor.
- Skipping the peeling step, which can lead to a bitter taste.
- Using too much broth, making the soup too thin.
- Not seasoning adequately; taste as you go.
- Overcooking the garlic, leading to a burnt flavor.
Helpful Tips
- Use fresh herbs for garnishing to enhance flavor.
- Blend the soup thoroughly for a silky texture.
- Adjust creaminess by adding more or less cream.
- Experiment with spices like cumin or smoked paprika for added depth.
FAQs
Can I use jarred roasted peppers instead of fresh?
Yes, jarred roasted peppers can be used for convenience. Rinse and drain before adding them to the soup.
Is this soup vegan-friendly?
You can make it vegan by substituting heavy cream with coconut milk or a vegan cream alternative.
How can I thicken the soup?
To thicken the soup, add a small amount of cornstarch mixed with water, or blend in some cooked potatoes.
Can I add other vegetables to this soup?
Absolutely! Carrots, tomatoes, or zucchini can be added for extra nutrients and flavor.
How long does this soup last in the fridge?
The soup can last up to 5 days in the fridge when stored in an airtight container.
Conclusion
Roasted red pepper soup is a delightful dish that brings warmth and flavor to any table. Its simplicity and versatility make it a favorite for both casual meals and special occasions. Enjoy this comforting soup on chilly days or as a vibrant starter for a gathering!
Roasted Red Pepper Soup
Ingredients
- 4 large red bell peppers
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the red peppers in half and remove the seeds.
- Place the peppers on a baking sheet, skin-side up.
- Drizzle with olive oil and sprinkle with salt.
- Roast the peppers for 25-30 minutes until charred.
- In a pot, heat olive oil and sauté the onion until translucent.
- Add minced garlic and cook for another minute.
- Add roasted peppers to the pot with onion and garlic.
- Pour in vegetable broth and bring to a boil.
- Simmer for 10 minutes, then blend until smooth.
- Stir in heavy cream and season to taste before serving.