Roasted Yellow Pepper Soup
Roasted Yellow Pepper Soup Recipe - Vegan Food
Vegan dietIntroduction
Roasted Yellow Pepper Soup is a delicious and nutritious dish that is perfect for any time of the year. The combination of sweet yellow peppers, onions, garlic, and potatoes creates a flavorful and comforting soup that is sure to please your taste buds.
History
The origins of Roasted Yellow Pepper Soup are not well-documented, but it is believed to have originated in Mediterranean cuisine. Yellow peppers are a staple in Mediterranean cooking, and roasting them brings out their natural sweetness and depth of flavor. This soup has become a popular dish in many households due to its simplicity and delicious taste.
Ingredients
- 5 yellow peppers
- 1 cup chopped onion
- 4 cloves chopped garlic
- 1 tsp vegetable oil
- 5.25 cups low-sodium vegetable or chicken broth
- 1 cup chopped potato
- 0.5 tsp ground cumin
- 0.5 tsp freshly ground pepper
How to prepare
- 1. Roast the peppers:
- Cut the peppers into quarters and remove the stem, seeds, and membranes.
- Line a baking sheet with foil. Place the peppers on the foil, skin side up, and press each segment to lie flat on the sheet.
- Bake in an oven at 425º for 20 minutes or until the skin is blackened and blistered.
- Remove the peppers from the oven and place them in a paper bag.
- Close the bag and let it cool for 10 minutes.
- Remove and discard the skins. Set the roasted peppers aside.
- 2. Heat oil in a large saucepan and cook the onion and garlic for 3–4 minutes or until the onion is tender.
- 3. Stir in the roasted peppers, broth, and potato. Bring it to a boil, then reduce the heat to medium-low and simmer, covered, for 15 minutes.
- 4. Cool the mixture slightly, then pour one-third of the pepper mixture into a blender and process until smooth. Repeat with the remaining mixture.
- 5. Return the mixture to the saucepan and heat it through.
- 6. Serve in bowls with a dollop of non-fat sour cream (optional) garnished with chives.
Variations
- Add a splash of heavy cream for a creamier texture.
- Top with crumbled feta cheese or toasted pine nuts for added flavor.
- Stir in cooked chicken or shrimp for a protein boost.
Notes
- Cook Time:
- Serves: 4
Cooking Tips & Tricks
Make sure to roast the peppers until the skin is blackened and blistered to bring out their full flavor.
- Use low-sodium chicken broth to control the salt content of the soup.
- For a creamier texture, blend the soup in batches until smooth.
- Garnish with a dollop of non-fat sour cream and chives for added flavor and presentation.
Serving Suggestions
Serve Roasted Yellow Pepper Soup with a side of crusty bread or a fresh green salad for a complete meal.
Cooking Techniques
Roasting the peppers brings out their natural sweetness and depth of flavor, making the soup rich and flavorful.
Ingredient Substitutions
Use red or orange peppers instead of yellow peppers for a different flavor profile.
- Substitute sweet potatoes for regular potatoes for a sweeter taste.
Make Ahead Tips
Roasted Yellow Pepper Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
Presentation Ideas
Garnish Roasted Yellow Pepper Soup with a drizzle of olive oil, a sprinkle of fresh herbs, or a swirl of sour cream for an elegant presentation.
Pairing Recommendations
Serve Roasted Yellow Pepper Soup with a crisp white wine, such as Sauvignon Blanc or Chardonnay, for a perfect pairing.
Storage and Reheating Instructions
Store leftover Roasted Yellow Pepper Soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat until warmed through.
Nutrition Information
Calories per serving
Each serving of Roasted Yellow Pepper Soup contains approximately 150 calories.
Carbohydrates
Each serving of Roasted Yellow Pepper Soup contains approximately 25 grams of carbohydrates.
Fats
Each serving of Roasted Yellow Pepper Soup contains approximately 3 grams of fats.
Proteins
Each serving of Roasted Yellow Pepper Soup contains approximately 5 grams of proteins.
Vitamins and minerals
Roasted Yellow Pepper Soup is rich in vitamins A and C, as well as potassium and fiber.
Alergens
This recipe contains onions and garlic, which may be allergens for some individuals.
Summary
Roasted Yellow Pepper Soup is a low-calorie, nutrient-rich dish that is high in vitamins and minerals. It is a healthy and delicious option for a light meal or appetizer.
Summary
Roasted Yellow Pepper Soup is a flavorful and nutritious dish that is perfect for any occasion. With its rich and creamy texture, this soup is sure to become a favorite in your household. Enjoy the sweet and savory flavors of this delicious soup today!
How did I get this recipe?
I recall the moment I first laid eyes on this recipe for Roasted Yellow Pepper Soup like it was yesterday. It was a warm summer day, and I was visiting my dear friend Charlotte in her quaint little cottage by the sea. Charlotte was known throughout the town for her delicious home-cooked meals and generous hospitality. As soon as I walked through the door, the aroma of roasted yellow peppers filled the air, and my mouth began to water.
I watched in awe as Charlotte expertly peeled and chopped the vibrant peppers, tossing them into a large pot with onions, garlic, and a dash of olive oil. The sizzle of the vegetables hitting the hot pan was music to my ears, and I couldn't wait to taste the finished product.
As the soup simmered on the stove, Charlotte regaled me with the story of how she had learned to make this dish. She had traveled to Greece in her youth and had stumbled upon a small, family-run restaurant in a bustling market square. The elderly chef had taken her under his wing, teaching her the secrets of traditional Greek cuisine, including this delectable roasted yellow pepper soup.
I listened intently as Charlotte recounted the flavors and textures of that first spoonful of soup she had tasted in the cozy restaurant. The sweet, smoky taste of the roasted peppers mingled with the earthy notes of the garlic and onions, creating a symphony of flavors that danced on her taste buds.
Inspired by Charlotte's story and eager to recreate the magic of that Greek marketplace in my own kitchen, I asked her if she would be willing to share the recipe with me. With a twinkle in her eye, she agreed, handing me a tattered old notebook filled with handwritten recipes passed down through generations.
The recipe for Roasted Yellow Pepper Soup was nestled among the pages, written in Charlotte's looping cursive handwriting. I traced my fingers over the faded ink, taking in the precise measurements and detailed instructions. It was a labor of love, a testament to the time and care that had gone into perfecting this dish.
I returned home with the recipe clutched in my hands, eager to recreate the flavors of that warm summer day in my own kitchen. I gathered the ingredients – fresh yellow peppers, onions, garlic, olive oil, and a handful of fragrant herbs – and set to work.
I roasted the peppers until they were blackened and blistered, then peeled off the charred skins to reveal the tender, sweet flesh beneath. The scent of the peppers filled my kitchen, transporting me back to that Greek marketplace and the memory of Charlotte's joyful laughter.
As I sautéed the onions and garlic in a heavy-bottomed pot, I imagined the bustling market square and the sounds of vendors hawking their wares. I added the roasted peppers to the pot, along with a splash of rich chicken broth and a handful of fresh herbs. The soup simmered on the stove, the flavors mingling and melding together to create a symphony of tastes and textures.
When the soup was ready, I ladled it into bowls and garnished it with a dollop of creamy Greek yogurt and a sprinkle of fresh herbs. I took a moment to savor the aroma rising from the bowl, the memories of that day with Charlotte flooding back to me.
As I took my first spoonful of Roasted Yellow Pepper Soup, I closed my eyes and let the flavors wash over me. The sweet, smoky taste of the peppers, the earthy notes of the garlic and onions, the richness of the broth – it was as if I had been transported back to that cozy restaurant in the Greek marketplace.
With each spoonful, I felt a connection to Charlotte and the generations of cooks who had passed down this recipe through the ages. I knew that this soup would become a staple in my own kitchen, a reminder of the power of food to bring people together and create lasting memories.
And so, as I sit here now, surrounded by the warmth of my kitchen and the comforting scent of Roasted Yellow Pepper Soup, I am grateful for the gift of this recipe and the stories that it holds. It is a reminder of the joy of cooking, the power of sharing food with loved ones, and the beauty of creating something delicious from simple ingredients and a touch of love.