Roasted red peppers blend into a soup that is sweet, smoky, and unbelievably smooth. The color alone makes you want to dive in. This is a great soup for when you want something lighter but still packed with flavor. It comes together quickly and works beautifully as a starter or a light meal with crusty bread.
Ingredients
- 6 large red bell peppers
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 cups vegetable broth
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- ½ tsp cumin
- 1 tsp Redmond Real Salt
- ¼ tsp black pepper
- ¼ tsp cayenne
- Fresh basil for garnish
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 450°F. Cut the peppers in half and remove seeds. Place cut-side down on a lined baking sheet. Roast for 20 to 25 minutes until the skins are blistered and charred.
- Transfer to a bowl and cover with a plate or clean towel. Let steam for 10 minutes. Peel off the skins.
- Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes. Add the garlic, smoked paprika, cumin, and cayenne. Stir for 1 minute.
- Add the roasted peppers and broth. Simmer for 10 minutes.
- Blend until completely smooth. Season with salt and pepper.
- Serve garnished with fresh basil and a drizzle of olive oil.
Notes
- You can also roast the peppers on a grill or over a gas flame for even more smoky flavor.
- Use jarred roasted red peppers (drained) for an even quicker version.
- Stir in 1½ cups cooked great northern beans before blending for a creamier, more protein-rich soup.
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