Roasted Red Pepper Soup

Roasted Red Pepper Soup Recipe | Vegetarian Soup Recipe

Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Roasted red pepper soup is a delicious and comforting dish that is perfect for any time of year. The rich and smoky flavor of the roasted peppers combined with the creamy texture of the soup makes it a favorite among many food lovers.

History

The origins of roasted red pepper soup are not entirely clear, but it is believed to have originated in Mediterranean cuisine. Red peppers have been a staple in Mediterranean cooking for centuries, and the idea of roasting them to enhance their flavor is a common practice in the region.

Ingredients

4 medium red bell peppers
2 tbsp olive oil
2 cups chopped leeks (white parts only, 4 to 5 leeks)
2 cloves of garlic, minced
0.25 tsp red pepper flakes
2 tbsp tomato paste
1 medium boiling potato (0.25 lb (113 g)), peeled and cut into small cubes
4.5 cups low-sodium vegetable broth
1 tsp red wine vinegar
basil cream

How to prepare

1. To roast peppers: Place the peppers directly on the grate over a gas burner. Turn the heat to high and cook until the sides are blistered and charred, turning the peppers until they are black. Place the charred peppers in a paper bag. Seal the bag and let it sit for 15 to 20 minutes. When the peppers are cool enough to handle, remove the charred skin using a paring knife if necessary. Alternatively, cut the peppers in half and remove the stems, seeds, and white membranes. Place them cut-side down on a greased baking sheet. Broil until evenly charred. Remove from the broiler and proceed as above.
2. In a large pot, heat the oil over medium heat. Add the leeks and 0.5 tsp of salt. Cook, stirring often, until softened, about 8 minutes. Add the garlic, pepper flakes, and tomato paste, and cook, stirring often, for 3 minutes. Add the roasted peppers, potato cubes, and broth. Cover and bring to a boil.
Reduce the heat and simmer, partially covered, until the potato cubes are tender, about 15 minutes.
3. Transfer the soup to a blender or food processor and process until smooth. Return the soup to the pot, add another 0.5 tsp of salt, a sprinkling of freshly ground pepper, and vinegar. Taste and add more salt if desired. Serve hot with a dollop of basil cream swirled into the soup.

Variations

Add roasted tomatoes or carrots for additional flavor.
Use coconut milk instead of cream for a dairy-free option.
Garnish with fresh herbs like parsley or chives.

Cooking Tips & Tricks

Make sure to char the peppers well to bring out their natural sweetness and smoky flavor.

- Adding a potato to the soup helps to thicken it and give it a creamy texture.

- Be sure to taste the soup before serving and adjust the seasoning as needed.

Serving Suggestions

Serve the roasted red pepper soup hot with a dollop of basil cream swirled into the soup. It can be enjoyed as a starter or as a main dish with a side of crusty bread.

Cooking Techniques

Roasting the peppers over an open flame or under the broiler helps to bring out their natural sweetness and smoky flavor.

Ingredient Substitutions

You can use yellow or orange bell peppers instead of red peppers.

- Substitute leeks with onions if desired.

Make Ahead Tips

Roasted red pepper soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish the soup with a drizzle of olive oil, a sprinkle of freshly ground black pepper, and a few fresh basil leaves for a beautiful presentation.

Pairing Recommendations

Roasted red pepper soup pairs well with a crisp green salad or a grilled cheese sandwich for a satisfying meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of roasted red pepper soup contains approximately 200 calories.

Carbohydrates

Each serving of roasted red pepper soup contains approximately 20 grams of carbohydrates.

Fats

Each serving of roasted red pepper soup contains approximately 10 grams of fats.

Proteins

Each serving of roasted red pepper soup contains approximately 5 grams of proteins.

Vitamins and minerals

Roasted red pepper soup is rich in vitamins A and C, as well as potassium and fiber.

Alergens

This recipe contains dairy (cream) and may not be suitable for those with dairy allergies.

Summary

Roasted red pepper soup is a nutritious and delicious dish that is rich in vitamins and minerals. It is a great option for a light and healthy meal.

Summary

Roasted red pepper soup is a flavorful and nutritious dish that is perfect for any occasion. With its rich and smoky flavor, creamy texture, and vibrant color, it is sure to be a hit with your family and friends.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Roasted Red Pepper Soup. It was a rainy afternoon, and I was rummaging through my old recipe box, searching for some inspiration for dinner. As I shuffled through the worn index cards and yellowed newspaper clippings, I came across a small, faded piece of paper with the words "Roasted Red Pepper Soup" scrawled across the top in elegant cursive.

I had never made this soup before, but something about the combination of sweet red peppers and savory spices intrigued me. I could almost taste the rich, velvety texture and bold flavors just by reading the ingredients list. Without hesitation, I decided to give it a try.

I remembered the first time I tasted roasted red peppers. It was many years ago, during a trip to Italy with my husband. We stumbled upon a charming little trattoria tucked away on a cobblestone alley in Rome. The chef was roasting red peppers over an open flame, their skins blistering and blackening as they softened and caramelized. The aroma was intoxicating, and the taste was unlike anything I had ever experienced.

I asked the chef for the recipe, but he just smiled and shook his head, saying it was a family secret passed down through generations. Undeterred, I made a mental note to recreate the dish when we returned home.

As I gathered the ingredients for the Roasted Red Pepper Soup, I couldn't help but think back to that magical evening in Rome. I preheated the oven and placed the red peppers on a baking sheet, drizzling them with olive oil and a sprinkle of sea salt. The kitchen filled with the smoky, sweet scent of roasting peppers, transporting me back to that quaint trattoria.

While the peppers roasted, I sautéed onions and garlic in a large pot, their fragrant aromas mingling with the roasting peppers. I added vegetable broth, tomatoes, and a touch of cream, allowing the flavors to simmer and meld together. Finally, I peeled the charred skins off the roasted peppers, chopped them into small pieces, and added them to the pot.

As the soup simmered on the stove, I couldn't resist sneaking a taste. The flavors were even better than I had imagined – sweet and smoky, with a hint of heat from the red pepper flakes. I adjusted the seasoning with a pinch of salt and pepper, then let the soup simmer a bit longer to deepen the flavors.

When it was time to serve, I ladled the Roasted Red Pepper Soup into bowls and garnished them with a dollop of sour cream and a sprinkle of fresh basil. The vibrant red color and silky texture were a feast for the eyes, and the aroma that wafted up from the bowls was simply divine.

As my family sat down to dinner that evening, I couldn't wait to see their reactions. My husband took one sip of the soup and closed his eyes in bliss, savoring the complex flavors. My children eagerly devoured their bowls, exclaiming over the delicious combination of sweet and savory.

I knew then that this recipe for Roasted Red Pepper Soup would become a staple in our home, a cherished dish to be passed down through the generations. And as I savored each spoonful, I couldn't help but feel grateful for the simple joys of cooking and sharing a meal with the ones we love.