Roasted Pepper And Tofu Soup Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400掳F (200掳C).
• STEP 2.Place the peppers on a baking sheet and roast them in the oven for about 20 minutes, or until the skins are charred and blistered.
• STEP 3.Remove the peppers from the oven and let them cool. Once cooled, peel off the skins and remove the seeds and stems.
• STEP 4.In a large pot, heat the olive oil over medium heat. Add the onion and garlic and saut茅 until softened and fragrant.
• STEP 5.Add the roasted peppers, tofu, vegetable broth, paprika, cumin, salt, and pepper to the pot. Bring to a boil, then reduce the heat and let simmer for 15 minutes.
• STEP 6.Using an immersion blender or regular blender, puree the soup until smooth and creamy.
• STEP 7.Serve the soup hot, garnished with fresh herbs and a drizzle of olive oil, if desired.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To save time, you can use jarred roasted peppers instead of roasting them yourself.
• For a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
• Feel free to customize the soup by adding other vegetables or spices of your choice.

Storage and Serving

• This soup is best served hot.
• Garnish with fresh herbs like cilantro or parsley for added flavor.
• Serve with crusty bread or a side salad for a complete meal.