Description
Delight your taste buds with this Roasted Red Pepper Soup Recipe, a flavorful blend that captures the essence of roasted red peppers. Creamy yet cream-free, this soup is perfect for any dining occasion, whether as an appetizer or a satisfying main course. Rich in flavor and nutrition, it’s made from simple ingredients and is easy to prepare, making it a go-to choice for family dinners or entertaining guests. The roasting process brings out the natural sweetness of the peppers, while the combination of spices adds depth and warmth. Serve it with crusty bread or garnished with fresh herbs for an unforgettable meal experience.
Ingredients
Scale
- 1 pound red bell peppers (3–4 peppers)
- ¼ cup vegetable oil (peanut oil recommended)
- ¼ cup white flour
- 1 medium white onion (chopped)
- 4 cloves garlic (chopped)
- 1 tablespoon smoked paprika
- 2 cups vegetable stock
- Salt and pepper to taste
Instructions
- Preheat your oven to broil. Halve the red bell peppers and place them skin-side up on a baking sheet.
- Broil for about 15 minutes until skins are charred. Let cool before peeling skins off.
- In a large pot over medium heat, add peanut oil and whisk in flour to create a roux; cook until brown.
- Sauté chopped onions in the roux for about 5 minutes until softened.
- Add chopped roasted peppers, garlic, smoked paprika, salt, and pepper; stir for a minute.
- Pour in vegetable stock; bring to a boil then simmer for 30 minutes.
- Blend soup to desired smoothness using a stick blender.
- Serve hot, garnished with croutons and fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 4g
- Sodium: 260mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg