Roasted Red Pepper Soup Recipe
Make Roasted Red Pepper Soup Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Liquids
Seasonings
Garnish (optional)
Method
Preparation
- 1
Roast the Red Peppers
Preheat your oven to 400°F (200°C). Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side down on a baking sheet lined with parchment paper. Roast for about 25-30 minutes until the skins are blistered and charred.
- 2
Sauté the Vegetables
While the peppers are roasting, heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrot, and sliced celery. Sauté for about 5-7 minutes until the vegetables are softened.
- 3
Add Garlic
Mince the garlic cloves and add them to the pot. Cook for an additional 2 minutes until fragrant.
Blending and Cooking
- 4
Peel and Chop Roasted Peppers
Once the red peppers are done roasting, remove them from the oven and let them cool for a few minutes. After cooling, peel off the skins and chop the peppers into smaller pieces.
- 5
Combine Ingredients
Add the chopped roasted red peppers to the pot with the sautéed vegetables. Pour in the vegetable broth and add salt, black pepper, dried thyme, red pepper flakes, and balsamic vinegar. Stir well to combine.
- 6
Simmer the Soup
Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 20-25 minutes to allow the flavors to meld.
Final Touches
- 7
Blend the Soup
Using an immersion blender or a traditional blender, purée the soup until smooth. If using a traditional blender, work in batches and be careful with the hot liquid.
- 8
Serve and Garnish
Taste the soup and adjust seasoning if needed. Serve hot, garnished with fresh basil and a dollop of crème fraîche or sour cream if desired.
