Red Bell Pepper N Mushroom Soup Recipe

Cooking Directions

• STEP 1.Roast red bell peppers over an open flame until charred.
• STEP 2.Remove the charred skin, seeds, and stem from the bell peppers.
• STEP 3.In a pan, heat oil and sauté chopped onions and garlic until golden brown.
• STEP 4.Add sliced mushrooms and cook until they release their moisture.
• STEP 5.Add roasted bell peppers, vegetable broth, salt, black pepper, and dried thyme.
• STEP 6.Simmer for 10-15 minutes.
• STEP 7.Blend the soup until smooth using an immersion blender or a regular blender.
• STEP 8.Return the soup to the pan and heat until warmed through.
• STEP 9.Serve hot with a crusty bread.

Cooking Tips

• You can roast the bell peppers in the oven if you don't have an open flame.
• For a creamier texture, you can add a splash of heavy cream or coconut milk.
• Garnish with fresh herbs like parsley or basil for added flavor.

Storage and Serving

• Red Bell Pepper and Mushroom Soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in a saucepan over medium heat until warmed through.
• Serve hot with a crusty bread for a complete meal.