Roasted Red Pepper Soup Recipe

This Roasted Red Pepper Soup Recipe is a delightful dish that captures the essence of roasted red peppers with a creamy texture, yet it contains no cream or tomatoes. Perfect for cozy dinners or as a starter for gatherings, this soup is simple to make and bursting with flavor. The vibrant colors and rich taste will surely impress your friends and family.

Why You’ll Love This Recipe

• Rich Flavor: The roasted red peppers bring a depth of flavor that is both sweet and savory.
• Creamy Texture Without Cream: A roux base gives this soup its creamy consistency without the use of dairy.
• Versatile Ingredients: Customize it by adding spices or adjusting the heat level with optional hot peppers.
• Easy Preparation: Simple steps make this recipe approachable for cooks of all levels.
• Health-Conscious Choice: Low in calories but high in nutrients, this soup makes for a healthy option.

Tools and Preparation

Before you start cooking, gather your essential tools to make the process smooth and efficient.

Essential Tools and Equipment

• Large pot
• Baking sheet
• Stick blender (or food processor)
• Chopping knife
• Cutting board

Importance of Each Tool

• Large pot: Ideal for making the roux and simmering the soup, providing enough space to mix ingredients.
• Baking sheet: Essential for roasting the red peppers evenly, ensuring they achieve that perfect char.
• Stick blender: Great for easily blending the soup directly in the pot, reducing cleanup time.

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Ingredients

This roasted red pepper soup is rich and creamy with a roux base, no cream and no tomato, pure roasted red pepper flavor, simple and delicious!

For the Soup

• 1 pound red bell peppers (about 3-4 bell peppers – or use 4-5 red poblano peppers)
• ¼ cup vegetable oil (peanut oil is great)
• ¼ cup white flour
• 1 medium white onion (chopped (or use yellow or sweet))
• 1-2 hot red peppers (chopped – optional, to preference)
• 4 cloves garlic (chopped)
• 1 tablespoon smoked paprika
• 1 teaspoon cumin (or more to taste)
• Salt and pepper to taste
• 2 cups vegetable stock (or use chicken stock)

For Serving

• Crispy croutons
• Red pepper flakes
• Sliced chilies
• Fresh chopped parsley
• Olive oil or chili oil drizzle

How to Make Roasted Red Pepper Soup Recipe

Step 1: Roast the Red Peppers

Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up. Alternatively, roast them on a lightly oiled grill over medium heat.

Step 2: Broil the Peppers

Broil the red peppers for 15 minutes until the skins char and blacken. They should puff up. If using the grill, set whole red peppers onto the hot grill. Turn them every few minutes until charred.

Step 3: Prepare Peppers for Blending

Remove the peppers from heat and place them into a bowl. Cool slightly before peeling off the skins; discard seeds and stems. If skins are tough to peel, cover with plastic wrap or a cloth to steam.

Step 4: Chop Roasted Peppers

Roughly chop the roasted red peppers and set them aside while preparing the roux.

Step 5: Make the Roux

In a large pot over medium heat, add peanut oil. Stir in flour and cook for 8-10 minutes until it browns to a peanut butter color.

Step 6: Cook Onions and Peppers

Add chopped onion and optional hot peppers into the roux mixture. Cook for about 5 minutes until softened.

Step 7: Combine Ingredients

Stir in chopped roasted red peppers along with garlic, smoked paprika, cumin, salt, and pepper. Cook another minute while stirring.

Step 8: Add Stock and Simmer

Pour in vegetable stock; bring to a quick boil then reduce heat. Let it simmer for about 30 minutes so flavors can develop.

Step 9: Adjust Consistency

If needed, add more stock or water to reach your desired consistency.

Step 10: Blend Soup

Use a stick blender directly in the pot to blend into smoothness or transfer batches into a food processor or blender for blending.

Step 11: Serve

Dish out into bowls; garnish with olive oil or chili oil drizzle along with crispy croutons, chili flakes, sliced chilies, and fresh parsley. Enjoy your delicious Roasted Red Pepper Soup!

How to Serve Roasted Red Pepper Soup Recipe

Roasted red pepper soup is versatile and can be enjoyed in various ways. Whether you prefer a classic presentation or a more gourmet touch, here are some serving suggestions to elevate your bowl of soup.

Garnishes

• Crispy Croutons: Add texture with homemade or store-bought croutons, perfect for scooping!
• Red Pepper Flakes: Sprinkle for an extra kick of heat that complements the sweetness of the peppers.
• Sliced Chilies: Fresh chilies add a vibrant color and a spicy touch, enhancing the soup’s flavor.
• Fresh Chopped Parsley: A sprinkle of parsley brightens up the dish and adds freshness.
• Olive Oil Drizzle: A swirl of high-quality olive oil adds richness and depth to each bowl.

Accompaniments

• Warm Bread: Serve with crusty bread or baguette for dipping into the savory goodness.
• Salad: Pair with a light side salad dressed in vinaigrette to balance the creamy texture of the soup.
• Cheese Plate: A selection of cheeses can be a delightful addition alongside, offering contrasting flavors.

How to Perfect Roasted Red Pepper Soup Recipe

To make your roasted red pepper soup truly unforgettable, consider these tips for perfecting the recipe.

• Bold Flavor Boost: Use smoked paprika generously to enhance the smoky flavor profile of the roasted peppers.
• Texture Control: Blend your soup until smooth or leave it slightly chunky, depending on your texture preference.
• Stock Choice Matters: Opt for homemade vegetable or chicken stock for richer flavor compared to store-bought options.
• Season Gradually: Taste as you go; adding salt and spices gradually ensures balanced seasoning throughout.
• Chill Before Serving: For summer enjoyment, chill the soup in the refrigerator and serve cold as a refreshing dish.

Best Side Dishes for Roasted Red Pepper Soup Recipe

Pairing your roasted red pepper soup with complementary side dishes will enhance your meal experience. Here are some great options to consider.

1. Grilled Cheese Sandwich: A classic combination that offers gooey cheese and crunchy bread perfect for dipping.
2. Caprese Salad: Fresh mozzarella, tomatoes, and basil create a light, refreshing side that pairs well with the rich soup.
3. Stuffed Peppers: Complementing the main ingredient, stuffed bell peppers filled with rice and vegetables make a wholesome pair.
4. Quinoa Salad: A protein-packed salad with veggies and a tangy dressing that balances the creamy texture of the soup.
5. Vegetable Spring Rolls: Light and crispy spring rolls filled with fresh vegetables provide a crunchy contrast.
6. Savory Muffins: Cheese or herb muffins offer a delightful pairing that adds heartiness to your meal.

Common Mistakes to Avoid

To achieve the best results with your Roasted Red Pepper Soup Recipe, steer clear of common pitfalls.

• Boldly skip roasting: Not roasting the red peppers properly may lead to a bland soup. Ensure they are charred for rich flavor.
• Neglecting the roux: Rushing the roux can result in an uneven texture. Cook it slowly until it reaches a peanut butter color for creamy consistency.
• Ignoring seasoning: Under-seasoning can dull your flavors. Taste and adjust salt, pepper, and spices throughout the cooking process.
• Over-blending: Blending too long can make the soup too thin. Blend just until smooth to maintain some body.
• Forgetting garnishes: Skipping garnishes can rob the dish of visual appeal and flavor complexity. Add toppings like croutons or fresh herbs before serving.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Let the soup cool completely before sealing to avoid condensation.

Freezing Roasted Red Pepper Soup Recipe

• Freeze in freezer-safe containers or bags for up to 3 months.
• Leave some space at the top of containers as the soup will expand when frozen.

Reheating Roasted Red Pepper Soup Recipe

• Oven: Preheat to 350°F (175°C) and heat in an oven-safe dish for about 20 minutes or until hot.
• Microwave: Heat in a microwave-safe bowl for 2-3 minutes, stirring halfway through for even heating.
• Stovetop: Warm over medium heat in a pot, stirring frequently until heated through.

Frequently Asked Questions

Here are some common questions regarding this Roasted Red Pepper Soup Recipe.

Can I use different types of peppers?

Yes, you can experiment with various peppers like yellow or orange bell peppers for different flavors.

How do I make this Roasted Red Pepper Soup Recipe vegan?

Simply use vegetable stock instead of chicken stock and ensure all ingredients are plant-based.

Can I add protein to this soup?

Absolutely! You can add cooked chicken, turkey, or even beans if you’re looking for a protein boost.

How long does this soup last in the fridge?

The roasted red pepper soup will last up to 5 days when stored properly in an airtight container.

Final Thoughts

This Roasted Red Pepper Soup Recipe is not only creamy and flavorful but also versatile. Feel free to customize it by adding your favorite spices or proteins. Give it a try, and enjoy a comforting bowl of deliciousness!