Roasted Red Pepper Soup Recipe
User Reviews
5.0
45 reviews
Excellent
Roasted Red Pepper Soup Recipe
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This roasted red pepper soup is rich and creamy with a roux base, no cream and no tomato, pure roasted red pepper flavor, simple and delicious!
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Ingredients
- 1 pound red bell peppers about 3-4 bell peppers - or use 4-5 red poblano peppers
- ¼ cup vegetable oil peanut oil is great
- ¼ cup white flour
- 1 medium white onion chopped (or use yellow or sweet)
- 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 and pepper to taste
- 2 cups vegetable stock or use chicken stock
- For Serving: Crispy croutons, red pepper flakes, sliced chilies, fresh chopped parsley, olive oil or chili oil drizzle
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.
Notes
- Makes 4 cups soup.
- Nutritional information does not include garnishings.
Nutrition Information
Show Details
Calories
87kcal
(4%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
477mg
(20%)
Potassium
309mg
(9%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
3808IU
(76%)
Vitamin C
148mg
(164%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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