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Roasted Red Pepper Soup

Roasted Red Pepper Soup Recipe
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Indulge in the comforting warmth of this Roasted Red Pepper Soup Recipe, a delightful blend of roasted flavors that promises to elevate your meal. This creamy soup is crafted without cream or tomatoes, allowing the natural sweetness of roasted red peppers to shine through. Perfect for cozy dinners or as a starter at gatherings, this easy-to-make dish is sure to impress family and friends alike. With its vibrant color and rich taste, it’s not just a feast for the palate but also a visual delight. Serve it with crispy croutons and a drizzle of olive oil for an unforgettable experience.

Ingredients

Scale
  • 1 pound red bell peppers (or 4–5 red poblano peppers)
  • ¼ cup vegetable oil (peanut oil recommended)
  • ¼ cup white flour
  • 1 medium onion, chopped
  • 1–2 hot red peppers, chopped (optional)
  • 4 cloves garlic, chopped
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 cups vegetable stock (or chicken stock)

Instructions

  1. Preheat your oven to broil. Slice the red peppers in half and place them skin-side up on a lightly oiled baking sheet.
  2. Broil the peppers for about 15 minutes until charred and puffed up. Remove from heat and let cool before peeling off the skins.
  3. In a large pot over medium heat, add peanut oil and stir in white flour to create a roux; cook until it reaches a peanut butter color.
  4. Add the chopped onion and optional hot peppers; sauté until softened.
  5. Stir in the roasted peppers, garlic, smoked paprika, cumin, salt, and pepper. Cook briefly before adding vegetable stock.
  6. Bring to a boil, then reduce heat and let simmer for 30 minutes.
  7. Blend until smooth using an immersion blender or by transferring in batches to a blender.

Nutrition

Find it online: https://myrecipesbook.com/roasted-red-pepper-soup-recipe/

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