Servings
2
Prep Time
5 minutes
Cook Time
30 minutes
Welcome to our blog! We're so excited to share with you our delightful recipe for roasted pepper soup. This delicious and creamy dish is perfect for a chilly afternoon or evening, and you'll be sure to impress family and friends with the savory flavors in this hearty meal. Whether you enjoy it as an appetizer or as a main course, we guarantee that this simple yet complex blend of aromas will tantalize your taste buds. And don't worry if you're afraid cooking something like this may take hours - it won't! With just a few ingredients, some prep time, and easy directions, even the most inexperienced cook can easily make this tasty snack. So why wait? Let's get started!
Ingredients
- 6-7 red peppers
- 1 cup tomato puree
- 1 cup vegetable broth
- 1 onion, red, chopped
- 2 cloves garlic, minced
- 2 tbsp parmesan cheese, grated
-
4 tbsp olive oil
-
1 tsp salt
- 1 tsp paprika
-
1/2 tsp black pepper
Directions
Preheat the oven's grill to 392°F.
Poke and place the red peppers whole on a baking pan, drizzle with 2 tbs olive oil and roast for 15 minutes.
Heat the remaining olive oil in a saucepan and sauté the onions for 2-3 minutes. Add the garlic and season with paprika, salt and pepper. Toss in the roasted peppers. Stir and let the flavors combine for another minute.
- Add the tomato sauce and the broth. Bring to a gentle simmer. Using a stick blender, puree the soup until creamy, adding a bit of water if needed.
- Serve warm, sprinkled with parmesan cheese.
Recipe Note
Products used in this Recipe:
