Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, roasted red pepper soup. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Roasted Red Pepper Soup is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Roasted Red Pepper Soup is something which I have loved my whole life. They’re nice and they look fantastic.
This roasted red pepper soup is an excellent source of healthy vitamins - and it's delicious! If you don't have an immersion blender, a regular blender works fine. Incredibly creamy roasted red pepper and tomato soup!
To get started with this particular recipe, we must prepare a few components. You can cook roasted red pepper soup using 9 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Red Pepper Soup:
- Get 5 lbs roasted red peppers
- Prepare 3 (14 oz) cans coconut milk
- Get 2 Vidalia onions
- Get 1/4 cup minced garlic
- Get 1 tbsp cayenne pepper
- Get 1 tbsp smoked paprika
- Prepare 1 tbsp thyme
- Take 1 tbsp crushed red pepper flakes
- Make ready vegetable stock
How Do I Make Roasted Red Pepper Soup? This soup is quick and easy to put together with the main ingredient being red peppers. Cut the bell peppers in half and remove the seeds. This creamy, nourishing roasted red pepper soup is tangy and delicious.
Instructions to make Roasted Red Pepper Soup:
- Coat about 10 peppers with olive oil. Roast in oven at 500 degrees for 30-40 minutes. Turning often for even char
- For the grill coat with oil and place on grill for 15-20 minutes. Turning often for even char
- Once peppers are roasted; place in container and cover tightly with plastic wrap.this will make the skins earier to peel
- If using jar red peppers, simply rough chop them
- Peel skins and stems from peppers. Leaving the seeds is optional.
- Sautee onions and garlic
- Deglaze pan with chicken stock
- Add in peppers, herbs, seasoning, and coconut milk
- Add vegetable stock to desired consistency
- Blend in batches, or immersion blend if you have one.
It's made with fennel, carrots, thyme, and cannellini beans. I love making this colorful roasted red pepper soup on cold winter days. With simple steps and nourishing flavor, it's a weeknight go-to. Roasted peppers, tomatoes, sauteed aromatics and seasonings are cooked in chicken broth, strained, pureed, and thickened with a roux to create this creamy soup. Reviews for: Photos of Roasted Red Pepper and Tomato Soup.
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