This rich and creamy roasted red pepper soup recipe is very easy to make with lots of juicy roasted red peppers, onion, garlic, and seasonings - simple and delicious! It is pure roasted red pepper flavor, definitely, my favorite way to make it. AND, I love to make it a bit spicy!
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This works for ANY red peppers, though thicker-walled peppers are ideal for roasting. I've made this with bells, all sorts of Hatch chiles, poblano peppers, Italian peppers, so many others. Perfect every time.
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Roasted Red Pepper Soup Recipe
Ingredients
1 pound red bell peppers about 3-4 bell peppers - or use 4-5 red poblano peppers
¼ cup vegetable oil peanut oil is great
¼ cup white flour
1 medium white onion chopped (or use yellow or sweet)
4 cloves garlic chopped
1 tablespoon smoked paprika
1 teaspoon cumin or more to taste
Salt and pepper to taste
2 cups vegetable stock or use chicken stock
For Serving: Crispy croutons, red pepper flakes, sliced chilies, fresh chopped parsley, olive oil or chili oil drizzle
Cooking Directions
Roast the Red Peppers. Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up. Alternatively, roast them on a lightly oiled grill over medium heat.
Broil the red peppers for 15 minutes, or until the skins char and blacken. They should puff up. (If using the grill, simply set the red peppers whole onto the hot grill. Turn them every few minutes, until the skins char and blacken.)
Remove the peppers and set them into a bowl, cool slightly, then peel off the skins and discard them along with the seeds and stems. If the peppers don't peel easily, cover the bowl with plastic or a cloth to allow to steam, which will loosen the skins.
Rough chop the red peppers and set them aside.
Make the Roux. Add the peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 8-10 minutes, constantly stirring, until the roux browns to the color of peanut butter.
Add the onion and cook for 5 minutes to soften.
Add the chopped roasted red peppers, garlic, smoked paprika, cumin and salt and pepper. Cook another minute, stirring.
Add the vegetable stock and bring to a quick boil. Reduce the heat and simmer for 30 minutes to let the flavors develop.
Adjust the consistency to your preference by adding more stock or water to thin.
Use a stick blender to blend the soup into a thin consistency, or transfer it to a food processor or blender and process in batches.
Serve in bowls and garnish with olive oil or chili oil, chili flakes, pepper slices and fresh chopped parsley.
Get the printable recipe with further notes and discussion here, along with suggestions for how you can change it up and make it your own: www.chilipeppermadness.com/re...
I hope you like it! Leave comments below, my friends! I'd love to hear how you enjoy it and make it your own way in the comments below. Please share!
Chapters:
0:00 The Rare Roasted Red Pepper Soup
0:35 Roasting The Peppers
2:36 Let Them Steam
3:27 Peeling / Chopping
4:02 Preparing The Soup
8:24 Thinning / Processing
10:16 Taste Test
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