Description
Roasted red pepper soup brings Mediterranean warmth to your kitchen with silky smooth textures and rich, smoky flavors. Bold spices and creamy consistency invite comfort and culinary adventure for those seeking delightful homemade goodness.
Ingredients
Scale
Main Ingredients:
- 4 large roasted red peppers (or 1 jar, drained)
- 3 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (or coconut milk for dairy-free)
Aromatics and Seasonings:
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for spice)
Additional Ingredients:
- 1 tablespoon lemon juice (for balance)
Instructions
- Warm a spacious cooking vessel over moderate temperature, drizzling olive oil to coat the bottom and create a flavorful base for the soup.
- Introduce finely chopped onions and minced garlic into the pot, gently coaxing them to soften and release their aromatic essences until they become translucent and fragrant.
- Incorporate roasted red peppers and vegetable broth into the sautéed aromatics, using an immersion blender or standard blender to transform the mixture into a silky, smooth consistency.
- Transfer the velvety puree back to the cooking pot, infusing it with smoky paprika, a whisper of salt, freshly ground black pepper, and a sprinkle of red pepper flakes to awaken the palate.
- Allow the soup to simmer gently, letting the flavors meld and intensify for approximately 10 minutes, creating a rich and harmonious profile.
- Conclude the preparation by introducing heavy cream and a bright splash of lemon juice, stirring carefully to integrate these final touches without bringing the soup to a boil.
- Taste and fine-tune the seasoning, ensuring a perfect balance of flavors that will delight the senses.
Notes
- Roast peppers in advance to enhance their smoky, sweet flavor and save time during cooking preparation.
- Use an immersion blender directly in the pot for easier cleanup and smoother texture without transferring hot liquids.
- Swap heavy cream with coconut milk or Greek yogurt for a lighter, dairy-free version that keeps the soup creamy and rich.
- Add roasted garlic or smoked chili powder to intensify the depth of flavor and create a more complex taste profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 160
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg