Roasted RED BELL PEPPER SOUP
This roasted red pepper soup is easy to make, healthy and so full of flavor!
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You'll need
2 roasted, cut red bell peppers
1 ½ tbsp all-purpose flour
2 tbsp vegetable oil
5 cups hot water
150 ml fresh milk
To serve with
Grated mozzarella
Here's how
1- Brown 1 ½ tbsp of all purpose flour in a pan.
2- Add 2 roasted and cut red bell peppers and 2 tbsp of vegetable oil. Mix thoroughly.
3- Pour 5 cups of hot water gradually while mixing and leave to boil.
4- Blend the soup fully with the help of a hand blender.
5- Pour 150 ml of fresh milk and let the soup boil one more time.
6- Take the pan off the stove top, add salt and stir.
7- Serve with grated mozzarella on top.
8- Enjoy!
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Roasted Red Pepper Soup (PURE Red Pepper Flavor)
This rich and creamy roasted red pepper soup recipe is very easy to make with lots of juicy roasted red peppers, onion, garlic, and seasonings – simple and delicious! It is pure roasted red pepper flavor, definitely, my favorite way to make it. AND, I love to make it a bit spicy!
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This works for ANY red peppers, though thicker-walled peppers are ideal for roasting. I've made this with bells, all sorts of Hatch chiles, poblano peppers, Italian peppers, so many others. Perfect every time.
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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)
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
Cooking Directions
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.
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.)
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.
Rough chop the red peppers and set them aside.
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.
Add the onion and cook for 5 minutes to soften.
Add the chopped roasted red peppers, garlic, smoked paprika, cumin and salt and pepper. Cook another minute, stirring.
Add the vegetable stock and bring to a quick boil. Reduce the heat and simmer for 30 minutes to let the flavors develop.
Adjust the consistency to your preference by adding more stock or water to thin.
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.
Serve in bowls and garnish with olive oil or chili oil, chili flakes, pepper slices and fresh chopped parsley.
Get the printable recipe with further notes and discussion here, along with suggestions for how you can change it up and make it your own:
I hope you like it! Leave comments below, my friends! I'd love to hear how you enjoy it and make it your own way in the comments below. Please share!
Chapters:
0:00 The Rare Roasted Red Pepper Soup
0:35 Roasting The Peppers
2:36 Let Them Steam
3:27 Peeling / Chopping
4:02 Preparing The Soup
8:24 Thinning / Processing
10:16 Taste Test
#cookingshow #recipevideo #souprecipe #roastedredpeppersoup #souprecipes
Tomato & Roasted Red Pepper Soup
When it's soup season, there's always a need for unique, different soups. This tomato and roasted red pepper soup is not the typical tomato soup. With the addition of the red peppers, the tomato flavor is bolstered, making this an even better soup!
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FOR THE SOUP
- 1 tablespoon olive oil
- 3/4 cup diced onion
- 1/2 cup diced celery
- 1 cup diced carrots
- 2 tablespoons sherry vinegar
- 2 28-ounce cans diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 roasted red pepper (1/2 cup)
- 2 tablespoons sun-dried tomatoes (optional)
FOR THE PARMESAN CRISPS
- 1 cup shredded Parmesan cheese
- 1 teaspoon black pepper
FOR THE SOUP
Heat oil in a large kettle over medium-high heat.
Add onion and salt and pepper. Sauté 3-5 minutes until translucent.
Add celery and carrots and season with additional salt. Continue to sauté until the vegetables begin to soften, another 5 minutes.
Add sherry vinegar and cook 1 minute.
Add tomatoes, roasted pepper, and sundried tomatoes.
Bring to a boil then turn down to a simmer and cover. Let simmer 30-40 minutes.
Using an immersion blender or standard blender, purée soup, leaving a little texture. Taste and season as needed. If too acidic, add a teaspoon or two of sugar. Keep warm while making grilled Parmesan crisps and grilled cheese sandwich.
FOR THE PARMESAN CRISPS
Preheat oven to 400 degrees.
Make 4 1/4-cup piles of cheese on a parchment-lined baking sheet. Sprinkle with pepper. Bake 10-15 minutes until melted and lightly browned.
Remove from oven and let cool until crispy.
#soup #dinner #tomato #pepper
Roasted Red Pepper Soup Recipe
Roasted Red Pepper Soup is a delicious, creamed soup quickly prepared in no time at all. What a pleasure to serve this luxurious, full of intense flavor and incredible depth of color dish. How wonderful when served either hot or almost cold, and plated with a touch of crème frêche, croutons and a nice drizzle of olive oil. Let's get started!
Direct link to the Roasted Red Pepper Soup Recipe
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Roasted Red Pepper and Tomato Soup
Roasted red pepper and tomato soup to celebrate the end of summer heat. Make a giant batch to freeze for cooler weather! FULL RECIPE:
A Dinner Party Favorite - Roasted Red Pepper Soup with Smoked Gouda!
It's time to make a soup that will impress dinner party guests — Roasted Red Pepper Soup! ???????? Join me in the kitchen as we create a velvety, flavorful masterpiece that combines the rich sweetness of red peppers with a touch of smokiness. This roasted red pepper soup isn't just a dish; it's an experience. Perfect for cozy gatherings, dinner parties, or any occasion where you want to treat your taste buds.
???? What You'll Discover in This Video:
Flavorful Ingredients: Explore the key ingredients that elevate this soup to gourmet status. From fresh, vibrant red peppers to aromatic herbs and spices, each element plays a crucial role in creating a symphony of flavors.
Step-by-Step Tutorial: Follow along as I guide you through the step-by-step process of roasting red peppers, sautéing aromatic vegetables, and blending everything into a silky smooth soup. It's a straightforward recipe that anyone could make.
Pairing Suggestions: Discover the perfect accompaniments to complement the robust flavors of the soup. Whether it's crusty artisan bread or a side salad, I'll share ideas to make your dinner party menu complete.
???????? Why This Recipe is a Winner:
Not only is this roasted red pepper soup delicious, but it's also a practical choice for hosts looking to balance flavor and elegance. The combination of ease in preparation and gourmet appeal makes it a go-to for special occasions.
???? Recipe Details:
Roasted Red Pepper Soup
1 quart prepared tomato soup
1 cup roasted red bell peppers
1/4 tsp basil
8 oz smoked Gouda cheese
1 can diced tomatoes
Salt, to taste
Chipotle Chili Powder, to taste
(optional - sauteed onion and garlic)
Instructions
Combine soup, red peppers until almost simmering. Place in blender and blend until smooth. Return to pan and add tomatoes, spices and salt. Heat on low until simmering and then add cheese.
Fruit Crisp
1 C flour
1 C sugar
1 tsp salt
1 tsp baking powder
1 egg
3-4 C fruit
1/2 C butter
Put fruit in casserole pan. Beat egg. Mix flour, sugar, baking powder and salt. Stir in egg until crumbly. Pour crumb mixture over fruit. Melt butter and drizzle over top.
Bake at 350 for 30-40 minutes or until topping is browned.
Mulling Spices
4 Tbsp. Allspice berries
2/3 cup dried orange peel
1 Cup Cinnamon pieces
2 Tbsp. whole Cloves
???? Got Questions or Suggestions?
Drop your comments below! I'd love to hear your thoughts, variations you've tried, or any questions you might have about this recipe.
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