Roasted Red Pepper Soup
Indulge in a bowl of comfort with this Roasted Red Pepper Soup Recipe. Bursting with the rich, sweet flavor of roasted red peppers, this creamy soup is perfect as a starter or main dish for any gathering. The roux base provides a luscious texture without the need for cream or tomatoes, making it a delightful choice for those seeking a healthier alternative. Infused with smoked paprika and cumin, it offers a warm and inviting aroma that will entice anyone to take a spoonful. Whether you enjoy it spicy or mild, this soup is easily customizable to suit your taste. Serve it hot with crispy croutons and a sprinkle of fresh parsley for an unforgettable culinary experience.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 4 bowls 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Ingredients
- 1 pound red bell peppers (or 4–5 red poblano peppers)
- ¼ cup vegetable oil
- ¼ cup white flour
- 1 medium white onion (chopped)
- 1–2 hot red peppers (optional)
- 4 cloves garlic (chopped)
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups vegetable stock (or chicken stock)
Instructions
- Preheat the oven to broil. Slice the peppers in half and place them on a baking sheet skin-side up.
- Broil for about 15 minutes until charred and puffed. Allow cooling, then peel off the skins.
- In a large pot over medium heat, add vegetable oil and stir in white flour to create a roux, cooking for about 8-10 minutes.
- Add chopped onion and optional hot peppers; sauté until softened (about 5 minutes).
- Stir in the roasted peppers, garlic, smoked paprika, cumin, salt, and pepper; cook for another minute.
- Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for about 30 minutes.
- Blend until smooth using a stick blender or food processor.
- Serve hot garnished with olive oil drizzle, crispy croutons, fresh parsley, and chili flakes.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 165
- Sugar: 4g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://simplecookguide.com/roasted-red-pepper-soup-recipe/