Roasted Red Pepper Soup Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400掳F (200掳C).
• STEP 2.Place the red peppers on a baking sheet and roast them in the oven for about 25-30 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 olive oil over medium heat. Add onions and garlic, and saut茅 until onions are translucent.
• STEP 5.Add the roasted red peppers, vegetable broth, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for about 15 minutes.
• STEP 6.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
• STEP 7.Taste and adjust the seasoning if needed. If the soup is too thick, add more vegetable broth or water to reach the desired consistency.
• STEP 8.Serve the roasted red pepper soup hot, garnished with fresh herbs or a drizzle of olive oil.
• STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To easily remove the skins from the roasted red peppers, place them in a bowl and cover with plastic wrap for a few minutes. The steam will help loosen the skins.
• For a smokier flavor, you can use roasted red peppers from a jar instead of roasting them yourself.
• If you prefer a chunkier soup, you can reserve some of the roasted red peppers and add them back into the soup after blending.

Storage and Serving

• This roasted red pepper soup can be served as a starter or a light meal.
• Garnish with fresh herbs like basil or parsley, or a drizzle of olive oil for added flavor.
• Serve with crusty bread or a side salad for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.