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Roasted Red Pepper Soup
Created by: Howcan Team
Ingredients
- 6 large red bell peppers
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of heavy cream
- 2 tablespoons of olive oil
- 1 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper
- Salt and pepper to taste
- Fresh basil for garnish
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 charred 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.
- Peel the skins off the peppers and chop them into smaller pieces.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the chopped roasted red peppers, paprika, and cayenne pepper to the pot. Stir to combine.
- Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 15-20 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
- Stir in the heavy cream and season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes.
- Ladle the soup into bowls, garnish with fresh basil, and serve hot.
Roasted Red Pepper Soup has a rich history dating back to the Mediterranean region, where it was a staple in the cuisine. This vibrant soup gained popularity in the 20th century, with renowned chefs like Julia Child and Emeril Lagasse featuring their own versions. The dish has since become a beloved choice in restaurants worldwide, known for its velvety texture and smoky-sweet flavor. The key to a perfect Roasted Red Pepper Soup lies in the quality of the peppers and the balance of ingredients. For an alternative twist, some chefs add a touch of cream or coconut milk for added richness. Today, the best versions of this dish can be found in upscale Mediterranean restaurants, where skilled chefs elevate the classic recipe with their own unique flair.
60 min
6
220 calories
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