Prepare to transform your kitchen into a gourmet haven with this mind-blowing red pepper soup that will make your taste buds dance! Imagine a velvety, vibrant soup that captures the essence of roasted peppers, delivering a symphony of rich flavors that will warm your soul and impress even the most discerning food lovers. Whether you're a culinary novice or a seasoned chef, this recipe promises to elevate your cooking game and leave your dinner guests absolutely stunned.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 3 red bell peppers, roasted and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 teaspoon basil
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 450°F (230°C). Place whole red bell peppers on a baking sheet lined with parchment paper.
- Roast the red bell peppers in the preheated oven for 20-25 minutes, turning occasionally, until the skin is charred and blistered on all sides.
- Remove the peppers from the oven and immediately place them in a sealed bowl or plastic bag to steam for 10 minutes. This will help loosen the skin.
- Once cooled, peel off the charred skin from the peppers, remove the seeds, and chop the roasted peppers into small pieces.
- In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent and soft, about 5 minutes.
- Add minced garlic and cook for an additional 1-2 minutes, being careful not to burn the garlic.
- Add the chopped roasted red peppers to the pot and stir to combine with the onions and garlic.
- Pour in the vegetable broth and add dried basil. Bring the mixture to a gentle boil.
- Reduce heat and simmer for 15-20 minutes to allow the flavors to meld together.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Season with salt and pepper to taste. If the soup is too thick, add a little more broth to reach desired consistency.
- Ladle the hot soup into bowls and serve immediately. Optional: garnish with fresh basil leaves or a drizzle of cream.
Tips
- Roasting Perfection: Take your time when roasting peppers. The charred skin is key to developing deep, smoky flavors that make this soup extraordinary.
- Steam Magic: Don't skip the steaming step after roasting. This technique makes peeling peppers incredibly easy and helps retain their intense flavor.
- Blending Technique: For the smoothest texture, use an immersion blender directly in the pot or carefully transfer to a blender in batches. Always blend in small amounts to ensure a silky-smooth consistency.
- Flavor Boosting: For an extra flavor punch, consider adding a splash of white wine while sautéing onions or a pinch of smoked paprika for additional depth.
- Garnish Creatively: Elevate your presentation with a swirl of cream, fresh basil leaves, or even some toasted pine nuts for added texture and visual appeal.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 10g
Protein: 2g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
