Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, roasted red pepper soup. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Roasted Red Pepper Soup is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Roasted Red Pepper Soup is something that I have loved my entire life. They are nice and they look wonderful.
Incredibly creamy roasted red pepper and tomato soup! Homemade roasted red pepper soup with a Tex-Mex twist. This soup is creamy yet cream-less and thoroughly delicious.
To get started with this particular recipe, we have to 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
- Make ready 3 (14 oz) cans coconut milk
- Make ready 2 Vidalia onions
- Get 1/4 cup minced garlic
- Make ready 1 tbsp cayenne pepper
- Take 1 tbsp smoked paprika
- Prepare 1 tbsp thyme
- Get 1 tbsp crushed red pepper flakes
- Prepare 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.
Steps 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. Jarred roasted red peppers give this comforting wintertime soup its rich flavor and color. Strain soup into a large bowl.
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