Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, roasted red pepper soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Incredibly creamy roasted red pepper and tomato soup! Homemade roasted red pepper soup with a Tex-Mex twist. This soup is creamy yet cream-less and thoroughly delicious.
Roasted Red Pepper Soup is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Roasted Red Pepper Soup is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have roasted red pepper soup using 9 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Red Pepper Soup:
- Prepare 5 lbs roasted red peppers
- Get 3 (14 oz) cans coconut milk
- Get 2 Vidalia onions
- Make ready 1/4 cup minced garlic
- Get 1 tbsp cayenne pepper
- Get 1 tbsp smoked paprika
- Get 1 tbsp thyme
- Make ready 1 tbsp crushed red pepper flakes
- Get vegetable stock
How Do I Make Roasted Red Pepper Soup? This soup is quick and easy to put together with the main ingredient being red peppers. Cut the bell peppers in half and remove the seeds. This creamy, nourishing roasted red pepper soup is tangy and delicious.
Instructions to make Roasted Red Pepper Soup:
- Coat about 10 peppers with olive oil. Roast in oven at 500 degrees for 30-40 minutes. Turning often for even char
- For the grill coat with oil and place on grill for 15-20 minutes. Turning often for even char
- Once peppers are roasted; place in container and cover tightly with plastic wrap.this will make the skins earier to peel
- If using jar red peppers, simply rough chop them
- Peel skins and stems from peppers. Leaving the seeds is optional.
- Sautee onions and garlic
- Deglaze pan with chicken stock
- Add in peppers, herbs, seasoning, and coconut milk
- Add vegetable stock to desired consistency
- Blend in batches, or immersion blend if you have one.
It's made with fennel, carrots, thyme, and cannellini beans. I love making this colorful roasted red pepper soup on cold winter days. With simple steps and nourishing flavor, it's a weeknight go-to. Jarred roasted red peppers give this comforting wintertime soup its rich flavor and color. Strain soup into a large bowl.
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