Roasted Red Pepper Soup for Busy Families
Roasted Red Pepper Soup is a velvety, flavorful meal that brings warmth to your table on any busy weeknight. This vibrant dish transforms simple pantry staples into a comforting bowl of goodness. Its deep, smoky flavor profile provides a perfect balance of sweetness and spice, making it a reliable favorite for parents looking to serve something wholesome and homemade. This soup is perfect for cold evenings and pairs beautifully with fresh crusty bread.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean-inspired
- Diet: Vegan
Ingredients
1 pound red bell peppers (3-4 peppers)
1/4 cup vegetable oil
1/4 cup white flour
1 medium white onion, chopped
1-2 hot red peppers (optional)
4 cloves garlic, chopped
1 tablespoon smoked paprika
1 teaspoon cumin
2 cups vegetable stock
Salt and pepper to taste
Instructions
Set your oven to broil.
Slice the peppers in half lengthwise and place them on a baking sheet, skin side up.
Broil for 15 minutes until the skins are charred and blackened.
Transfer peppers to a bowl to cool, then peel off the charred skins and remove seeds and stems.
Rough chop the roasted peppers.
Heat the vegetable oil in a large pot over medium heat.
Whisk in the flour and cook for 8-10 minutes until the roux looks like smooth peanut butter.
Add the onion and hot peppers, cooking for 5 minutes until soft.
Stir in the roasted peppers, garlic, smoked paprika, cumin, salt, and pepper.
Cook for one minute to release the aromatics.
Pour in the vegetable stock, bring to a simmer, and cook for 10 minutes.
Blend the soup until smooth using an immersion blender.
Notes
You can easily adjust the heat levels by omitting the hot red peppers if serving to young children. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://elitesrecipes.com/roasted-red-pepper-soup/