Name: Spanish Roasted Red Pepper Soup: The Perfect Smoky Appetizer
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Spanish
Ingredients: 4 large red bell peppers; 2 tablespoons olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 1 teaspoon smoked paprika; 4 cups vegetable broth; Salt and pepper to taste; Fresh parsley for garnish

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Introduction to Spanish Roasted Red Pepper Soup

Picture this: you’ve just come home after a long day, and the last thing you want is to spend hours in the kitchen. Enter the Spanish Roasted Red Pepper Soup, a quick and flavorful appetizer that’s perfect for busy women like us. This soup is like a warm hug in a bowl, offering a smoky, silky texture that fits seamlessly into our bustling lifestyles. Whether you’re hosting a dinner party or just need a comforting start to your meal, this soup is your go-to.

Table of Contents

Introduction to Spanish Roasted Red Pepper Soup
Why You’ll Love This Spanish Roasted Red Pepper Soup
Ingredients You’ll Need
How to Make Spanish Roasted Red Pepper Soup
Tips for Perfect Results
Essential Equipment Needed
Delicious Variations of Spanish Roasted Red Pepper Soup
Serving Suggestions
FAQs About Spanish Roasted Red Pepper Soup
Final Thoughts on Spanish Roasted Red Pepper Soup

Why You’ll Love This Spanish Roasted Red Pepper Soup

Let’s face it, we all love a dish that’s as easy to make as it is to clean up. This Spanish Roasted Red Pepper Soup is a breeze to prepare, with minimal cleanup required. The family-friendly flavors are sure to please even the pickiest eaters, making it a crowd-pleaser at any gathering. What sets this soup apart is its unique smoky-sweet taste, a delightful twist that will have everyone asking for seconds.

Ingredients You’ll Need

4 large red bell peppers
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon smoked paprika
4 cups vegetable broth
Salt and pepper to taste
Fresh parsley for garnish

Each ingredient plays a crucial role in this dish. The red bell peppers provide a sweet base, while the smoked paprika adds a depth of flavor that’s simply irresistible. If you’re not sticking to a vegan diet, feel free to swap the vegetable broth for chicken broth. And don’t worry, printable measurements are provided at the end of the article for your convenience.

How to Make Spanish Roasted Red Pepper Soup

Step 1 – Prep Ingredients

First things first, preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet, ready for roasting. Charring the skins is key here—it’s what gives the soup its signature smoky flavor.

Step 2 – Begin Cooking

In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent. The aroma of garlic and onion wafting through your kitchen is your cue that you’re on the right track.

Step 3 – Combine Ingredients

Now, add the roasted peppers and smoked paprika to the pot. Pour in the vegetable broth and bring everything to a boil. Once boiling, reduce the heat and let it simmer, allowing the flavors to meld together beautifully.

Step 4 – Finish and Serve

Use an immersion blender to puree the soup until it’s smooth and silky. Season with salt and pepper to taste, and don’t forget to garnish with fresh parsley for that final touch of freshness.

Tips for Perfect Results

Use fresh, ripe red bell peppers for the best flavor.
Roast peppers until skins are well-charred for a smoky taste.
For a creamier texture, add a splash of cream before serving.

Essential Equipment Needed

Baking sheet for roasting peppers.
Large pot for cooking the soup.
Immersion blender for pureeing.

Delicious Variations of Spanish Roasted Red Pepper Soup

Add a splash of cream for a richer texture.
Use chicken broth instead of vegetable broth for a non-vegan option.
Incorporate a pinch of cayenne for a spicy kick.

Serving Suggestions

Pair with crusty bread for a complete meal.
Serve alongside a light salad for a balanced appetizer.
Complement with a glass of white wine.

FAQs About Spanish Roasted Red Pepper Soup

Can I make this soup ahead of time? Yes, it can be made a day in advance and reheated.
Is this soup suitable for freezing? Yes, freeze in airtight containers for up to 3 months.
What can I use instead of smoked paprika? Regular paprika with a dash of liquid smoke can be a substitute.

Final Thoughts on Spanish Roasted Red Pepper Soup

Reflecting on the ease and deliciousness of this smoky appetizer, it’s clear why it’s a favorite. I encourage you to try this recipe as a quick, flavorful addition to your meal rotation. The versatility and appeal of this Spanish-inspired dish make it a must-try for any home cook.

Spanish Roasted Red Pepper Soup: The Perfect Smoky Appetizer

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Author: buenos aires run way
Total Time: 55 minutes
Yield: 4 servings
Diet: Vegan

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Description

A smoky-sweet and silky Spanish Roasted Red Pepper Soup perfect as an appetizer.

Instructions

Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes until the skins are charred.
Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for 10 minutes.
Peel the skins off the peppers, remove the seeds, and chop the flesh.
In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
Add the roasted peppers and smoked paprika to the pot, stirring to combine.
Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 15 minutes.
Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.