Roasted Red Pepper Soup
Roasted red pepper soup is a vibrant and flavorful dish that highlights the natural sweetness of red peppers. This soup, with its rich color and smoky undertones, is not only visually appealing but also comforting and satisfying.
The process of roasting the peppers enhances their sweetness and infuses the soup with a depth of flavor that is hard to resist.
This soup has roots in various culinary traditions, especially Mediterranean and American cuisines. It can be enjoyed hot or cold, making it versatile for any season.
Perfect as a starter for dinner parties or as a light meal, roasted red pepper soup pairs beautifully with crusty bread or a fresh salad. With its healthy ingredients and simple preparation, this soup is a great addition to any meal.
Ingredients
For the Soup:
- 4 large red bell peppers (about 2 pounds)
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 medium potato (peeled and diced)
- 4 cups vegetable or chicken broth
- 1 teaspoon smoked paprika
- Salt and black pepper (to taste)
- 1/2 cup heavy cream or coconut milk (optional, for creaminess)
- Juice of 1 lemon (optional, for brightness)
For Garnish:
- Fresh basil or parsley (chopped)
- Croutons or toasted pine nuts
- A drizzle of olive oil or cream
How to Make
Roast the Peppers:
Preheat your oven to 450°F (230°C). Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side down on a baking sheet lined with parchment paper. Roast the peppers for about 25-30 minutes or until the skins are charred and blistered.
Steam the Peppers:
Once roasted, remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap or a lid to trap the steam. Let them sit for about 10-15 minutes; this will make it easier to peel off the skin.
Prepare the Base:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the Potato:
Add the diced potato to the pot and stir to combine with the onions and garlic. Cook for another 5 minutes, allowing the potato to soften slightly.
Peel and Add the Peppers:
After the peppers have cooled slightly, peel off the charred skins and chop the flesh. Add the roasted red pepper pieces to the pot along with the vegetable or chicken broth. Stir in the smoked paprika, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld.
Blend the Soup:
Once the potatoes are tender, use an immersion blender to puree the soup until smooth. If you prefer a creamier texture, you can blend it in batches in a regular blender. Return the blended soup to the pot.
Add Creaminess:
Stir in the heavy cream or coconut milk for added richness, if desired. If you like a touch of acidity, squeeze in the juice of one lemon. Taste and adjust the seasoning as needed.
Serve:
Ladle the hot roasted red pepper soup into bowls. Garnish with chopped fresh basil or parsley, croutons, or toasted pine nuts. Drizzle with olive oil or cream for an elegant touch.
Enjoy:
Serve the soup hot, paired with a fresh salad or a slice of crusty bread for a complete meal.
Chef’s Note
Roasting Variations: If you prefer, you can also roast the peppers on a grill for an added smoky flavor. Just be sure to monitor them closely to avoid burning.
Additions: For a little heat, consider adding a pinch of red pepper flakes or a dash of hot sauce while cooking. You can also experiment with herbs like thyme or oregano for different flavor profiles.
Storage: Roasted red pepper soup can be stored in the refrigerator for up to 5 days. The flavors often improve after a day. To reheat, simply warm it on the stovetop over medium heat, adding a splash of broth if it has thickened.
Freezing: This soup freezes well. Allow it to cool completely before transferring it to airtight containers. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop.
Nutritional Information (per serving, approx. 1 cup without garnishes)
- Calories: 150
- Protein: 3g
- Fat: 6g (varies with cream or coconut milk)
- Carbohydrates: 22g
- Fiber: 4g
- Sodium: 250mg (varies based on broth)
- Calcium: 50mg
- Iron: 1mg
Roasted red pepper soup is not only delicious but also provides numerous health benefits. Red bell peppers are high in vitamins A and C, which support immune function and skin health. They are also rich in antioxidants that help fight inflammation. The addition of potatoes adds fiber and sustenance, making this soup both nutritious and filling.
Conclusion
Roasted red pepper soup is a delightful dish that celebrates the natural sweetness and vibrant flavor of red peppers. With its easy preparation and ability to be customized, this recipe is perfect for home cooks of all levels.
Whether you serve it as a starter or as a main dish, this soup is sure to impress with its bold flavors and inviting aroma. Enjoy the warmth and comfort of this soup, and relish the nutritious ingredients that make it a wholesome choice for any meal!
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