Recipe-107-Roasted Pepper Soup
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!
- 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
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.
Products used in this Recipe: