Roasted Red Pepper Soup Recipe
User Reviews
5
Roasted Red Pepper Soup Recipe
Description
Roasted Red Pepper Soup starts by charring red poblano or bell peppers under a broiler or on a grill until their skins blacken and blister. After peeling and removing seeds and stems, the peppers are roughly chopped. A roux made from peanut oil and flour is cooked to a peanut butter brown color, providing a thick base for the soup. Chopped onions, garlic, hot peppers if using, smoked paprika, cumin, salt, and pepper are added to the roux and sautéed. Vegetable or chicken stock is incorporated, then the roasted peppers are blended into the soup, creating a smooth, thick texture. This method emphasizes the smoky flavor from the charred peppers balanced with aromatic spices and creamy stock.
The soup has a rich, deep red color and a savory, slightly smoky taste with a gentle warmth from hot peppers if included. Depending on seasoning, it can be adjusted to personal heat preference. The suggested garnishes such as crispy croutons, fresh parsley, sliced red chilies, or chili oil drizzle add interest in texture and flavor, complementing the silky soup.
This Roasted Red Pepper Soup works well as a comforting appetizer or light meal. Its vibrant flavor and smooth texture make it pleasant on cooler days. The recipe yields about 4 cups, enough to serve several people. While there are no notes about storage or make-ahead, the soup can be kept refrigerated and gently reheated before serving.
Ingredients
- 1 pound bell pepper about 3-4 bell peppers - or use 4-5 red poblano peppers, red
- ¼ cup vegetable oil peanut oil is great
- ¼ cup all-purpose flour
- 1 white onion chopped (or use yellow or sweet, medium
- 1-2 hot red peppers chopped - optional, to preference
- 4 cloves garlic chopped
- 1 tablespoon smoked paprika
- 1 teaspoon cumin or more to taste
- salt to taste
- black pepper to taste
- 2 cups vegetable stock or use chicken stock
- croutons for serving; crispy croutons; sliced chilies; fresh chopped parsley; or chili oil drizzle
- red pepper flakes
- chilies
- parsley
- olive oil
Instructions
- Roast the Red Peppers. Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up. Alternatively, roast them on a lightly oiled grill over medium heat.
- Broil the red peppers for 15 minutes, or until the skins char and blacken. They should puff up. (If using the grill, simply set the red peppers whole onto the hot grill. Turn them every few minutes, until the skins char and blacken.)
- Remove the peppers and set them into a bowl, cool slightly, then peel off the skins and discard them along with the seeds and stems. If the peppers don't peel easily, cover the bowl with plastic or a cloth to allow to steam, which will loosen the skins.
- Rough chop the red peppers and set them aside.
- Make the Roux. Add the peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 8-10 minutes, constantly stirring, until the roux browns to the color of peanut butter.
- Add the onion and hot peppers and cook for 5 minutes to soften.
- Add the chopped roasted red peppers, garlic, smoked paprika, cumin and salt and pepper. Cook another minute, stirring.
- Add the vegetable stock and bring to a quick boil. Reduce the heat and simmer for 30 minutes to let the flavors develop.
- Adjust the consistency to your preference by adding more stock or water to thin.
- Use a stick blender to blend the soup into a thin consistency, or transfer it to a food processor or blender and process in batches.
- Serve in bowls and garnish with olive oil or chili oil, chili flakes, pepper slices and fresh chopped parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Calories | 87kcal | 4% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 477mg | 20% |
| Potassium | 309mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 3808IU | 76% |
| Vitamin C | 148mg | 164% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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