soup RECIPE

Roasted Red Pepper Soup

Served with a large salad and a crusty slice of bread, this Roasted Red Pepper Soup can be a delicious and warming meal all on its own!

Let’s get started!

In addition to the roasted red bell pepper soup itself, I’m also sharing a delicious cilantro cream to swirl into the soup when you serve it.

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CILANTRO CREAM

1. Whisk all the ingredients together in a small bowl and season with salt and pepper to taste. Cover with plastic and refrigerate until serving.

COOK GARLIC

2. Cook the oil and garlic together in a large Dutch oven over medium-low heat, stirring constantly, until the garlic is foamy and straw-colored, about 6-10 minutes. Stir in the onion, increase the heat to medium and cook until the onion is tender, 5-7 minutes.

STIR IN

3. Stir in the cumin and smoked paprika, cooking until fragrant, about 30 seconds. Add the tomato paste and flour, cook for 1 minute. Then, gradually whisk in 3 cups of broth, careful to smooth any lumps. Stir in the bay leaves, chopped roasted peppers.

SIMMER

4. Bring the mixture to a simmer, and cook until the peppers are very tender, about 7 minutes. Remove the bay leaves. Puree the soup in a food processor, about 1/3 of the amount at a time, until smooth. Each batch will require about 2 minutes time. Return the soup to the pot.

Read More:

How to Make Roasted Red Pepper Soup

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