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Roasted Red Pepper Soup

Roasted Red Pepper Soup Recipe
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Indulge in the comforting warmth of this Roasted Red Pepper Soup Recipe, a delightful blend of rich flavors that will satisfy your cravings. This creamy soup, made from pure roasted red peppers and a roux base, is a great option for chilly evenings or as an elegant starter at dinner gatherings. Without any cream or tomatoes, it highlights the natural sweetness of the peppers while remaining light and nutritious. The addition of smoked paprika and cumin adds depth to each spoonful, making this dish not only easy to prepare but also incredibly satisfying. Garnish with fresh herbs and a drizzle of olive oil for a touch of elegance, whether enjoyed on its own or paired with crusty bread.

Ingredients

Scale
  • 1 pound red bell peppers
  • ¼ cup vegetable oil
  • ¼ cup white flour
  • 1 medium onion
  • 1–2 hot red peppers (optional)
  • 4 cloves garlic
  • 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 baking sheet.
  2. Broil for about 15 minutes until the skins are charred. Let cool, then peel off the skins.
  3. Roughly chop the roasted peppers.
  4. In a large pot over medium heat, add vegetable oil and flour to create a roux, cooking until it turns peanut butter color.
  5. Add chopped onion and optional hot peppers; sauté until softened.
  6. Stir in the garlic, smoked paprika, cumin, salt, pepper, and roasted peppers; cook for another minute.
  7. Pour in vegetable stock and bring to a boil, then reduce heat and simmer for 30 minutes.
  8. Blend until smooth using a stick blender or food processor.
  9. Adjust thickness with additional stock if needed before serving.

Nutrition

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