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)
• 1-2 hot red peppers

  chopped - optional, to preference
• 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

Instructions

• 1 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.
• 2 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.)
• 3 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.
• 4 Rough chop the red peppers and set them aside.
• 5 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.
• 6 Add the onion and hot peppers and cook for 5 minutes to soften.
• 7 Add the chopped roasted red peppers, garlic, smoked paprika, cumin and salt and
  pepper. Cook another minute, stirring.
• 8 Add the vegetable stock and bring to a quick boil. Reduce the heat and simmer
  for 30 minutes to let the flavors develop.
• 9 Adjust the consistency to your preference by adding more stock or water to thin.
• 10 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.
• 11 Serve in bowls and garnish with olive oil or chili oil, chili flakes, pepper
  slices and fresh chopped parsley.

Nutrition Info