Roasted red pepper soup is a delicious and vibrant dish that’s perfect for any season. Originating from Mediterranean cuisine, this soup has gained popularity worldwide for its rich flavors and vibrant color. Roasted red peppers add a smoky sweetness to the soup, creating a comforting and satisfying meal. Whether you’re looking for a quick weeknight dinner or an elegant starter for a dinner party, this roasted red pepper soup is sure to impress.
Ingredients
To make the best roasted red pepper soup, you’ll need the following ingredients:
- 6 large red bell peppers
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 carrot, diced
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup coconut milk (or heavy cream for a non-vegan version)
- Fresh basil for garnish
Instructions
Step 1: Roast the Red Peppers
- Preheat your oven to 425°F (220°C).
- Cut the red bell peppers in half and remove the seeds and membranes.
- Place the peppers on a baking sheet, skin side up.
- Roast in the preheated oven for 20-25 minutes, or until the skins are charred and blistered.
- Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for about 10 minutes. This will make it easier to peel off the skins.
- Once the peppers are cool enough to handle, peel off the skins and set the roasted peppers aside.
Step 2: Prepare the Soup Base
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic and diced carrot, and cook for another 3-4 minutes, stirring occasionally.
Step 3: Combine and Simmer
- Add the roasted red peppers, vegetable broth, smoked paprika, and dried thyme to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld together.
- Use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, you can transfer the soup to a regular blender and blend in batches.
Step 4: Add the Creaminess
- Stir in the coconut milk (or heavy cream) and season with salt and pepper to taste.
- Simmer for another 5 minutes, allowing the soup to heat through.
Step 5: Serve
- Ladle the soup into bowls and garnish with fresh basil.
- Serve hot with crusty bread or a light salad on the side.
Tips and Variations
Additional Tips
- Smoky Flavor: For an extra smoky flavor, you can add a teaspoon of smoked paprika or a dash of liquid smoke.
- Texture: If you prefer a chunkier soup, reserve some of the roasted red peppers and add them back to the soup after blending.
- Thickening: If the soup is too thin, you can thicken it by adding a peeled and diced potato during the simmering stage.
Variations
- Vegan Roasted Red Pepper Soup: Ensure you use coconut milk instead of heavy cream to keep the soup vegan.
- Roasted Red Pepper and Tomato Soup: Add two large, ripe tomatoes (roasted alongside the peppers) to the recipe for a tomato-infused twist.
- Spicy Red Pepper Soup: Add a chopped jalapeño or a pinch of cayenne pepper to the soup base for a spicy kick.
Nutritional Information
Here’s the basic nutritional information for one serving of roasted red pepper soup (based on six servings):
- Calories: 120
- Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 0mg (if using coconut milk)
- Sodium: 400mg
- Carbohydrates: 15g
- Fiber: 4g
- Sugar: 6g
- Protein: 3g
Roasted red pepper soup is a versatile and delicious dish that’s both healthy and easy to make. Its rich, smoky flavor and creamy texture make it a favorite for many. Whether you’re a seasoned chef or a kitchen novice, this recipe is sure to become a staple in your culinary repertoire. Give it a try and enjoy the vibrant taste of roasted red peppers in every spoonful. Don’t forget to share your experience and any variations you tried in the comments below.