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Roasted Red Pepper Soup

Roasted Red Pepper Soup Recipe
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Indulge in the comforting warmth of our Roasted Red Pepper Soup Recipe, a delightful dish perfect for any occasion. This rich and creamy soup captures the essence of roasted sweet bell peppers, enhanced by fragrant spices like smoked paprika and cumin. With no cream or tomatoes, it offers a pure and satisfying flavor that’s both healthy and easy to make. Whether you’re enjoying it as a starter for a gathering or savoring it with crusty bread for lunch, this soup is sure to impress. You can easily customize the heat level with fresh chilies, making it a versatile choice for everyone at the table.

Ingredients

Scale
  • 1 pound red bell peppers
  • ¼ cup vegetable oil
  • ¼ cup white flour
  • 1 medium white onion (chopped)
  • 1–2 hot red peppers (optional)
  • 4 cloves garlic (chopped)
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 cups vegetable stock

Instructions

  1. Preheat your oven to broil. Slice the red bell peppers in half and place them skin side up on a lightly oiled baking sheet.
  2. Broil for about 15 minutes until skins are charred. Cool slightly, then peel off skins.
  3. Roughly chop the roasted peppers.
  4. In a large pot over medium heat, add vegetable oil and stir in flour to create a roux; cook until golden brown.
  5. Add chopped onion and optional hot peppers; sauté until softened.
  6. Mix in garlic, smoked paprika, cumin, salt, pepper, and roasted peppers; stir well.
  7. Pour in vegetable stock; bring to a boil then simmer for about 30 minutes.
  8. Blend until smooth using an immersion blender or in batches using a food processor.

Nutrition

Find it online: https://fastcookingtips.com/roasted-red-pepper-soup-recipe/