Description
A smoky-sweet and silky Spanish Roasted Red Pepper Soup perfect as an appetizer.
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
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.
Notes
- For a creamier texture, add a splash of cream before serving.
- This soup can be made a day ahead and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg