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Roasted Red Pepper and Tomato Soup
Created by: Howcan Team
Ingredients
- 4 red bell peppers
- 6 tomatoes
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper
- 1/4 cup of heavy cream
- Salt and pepper to taste
- 2 tablespoons of olive oil
Instructions
- Preheat the broiler in your oven.
- Cut the red bell peppers in half, remove the seeds and stems, and place them on a baking sheet, skin side up.
- Broil the peppers for 10-15 minutes, or until the skins are blackened and blistered.
- Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes. Then, peel off the skins and chop the peppers.
- While the peppers are steaming, bring a pot of water to a boil. Score the bottoms of the tomatoes with an 'X' and blanch them in the boiling water for 1 minute. Remove the tomatoes and place them in a bowl of ice water. Peel off the skins, remove the cores, and chop the tomatoes.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Add the chopped roasted red peppers, chopped tomatoes, 4 cups of vegetable broth, 1 teaspoon of paprika, and 1/2 teaspoon of cayenne pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return it to the pot.
- Stir in 1/4 cup of heavy cream and season with salt and pepper to taste. Heat the soup for an additional 5 minutes, then serve hot.
- Enjoy your delicious Roasted Red Pepper and Tomato Soup!
Roasted Red Pepper and Tomato Soup has a rich history dating back to the Mediterranean region, where the vibrant flavors of ripe tomatoes and smoky roasted red peppers were combined to create a comforting and flavorful soup. This dish has been a staple in the culinary world for centuries, with renowned chefs and restaurants putting their own unique spin on the classic recipe. The best versions of this soup can be found in the Mediterranean and Middle Eastern regions, where the use of fresh, locally sourced ingredients elevates the flavors to new heights. The key to a perfect Roasted Red Pepper and Tomato Soup lies in the quality of the tomatoes and peppers, as well as the careful balance of herbs and spices. Some chefs also add a touch of cream or coconut milk for a luxurious, velvety texture. Whether enjoyed as a starter or a main course, this soup continues to be a beloved favorite for food enthusiasts around the world.
60 min
6
180 calories
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