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
Naked Shrimp Dumplings in Dashi - Food Wishes
They’re called “Naked Shrimp Dumplings” because they don’t have any wrappers around them, and the delicious broth we’re serving them in is called “Dashi” because…I’m not sure. But together, they’re called “amazing.”
For the fully formatted, printable, written recipe, follow this link:
To become an official “Food Wisher” and read Chef John’s in-depth article about this Naked Shrimp Dumplings in Dashi, follow this link:
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Sausage & Shrimp Jambalaya Recipe - Spicy One-Pot Delight | Capital Kitchen
Get ready for a taste explosion with our Sausage and Shrimp Jambalaya Recipe! In just 30 minutes, you can whip up this savory one-pot wonder that combines the richness of Capital Chorizo Sausage with the succulence of shrimp and a medley of vibrant flavors. Whether you're a seasoned chef or new to the kitchen, this dish is a breeze to prepare!
Here is how to make Jambalaya at home:
◦ 2 Links, Capital Chorizo Sausage
◦ 3 Tbsp, Olive oil
◦ 1 Whole, Green Bell Pepper
◦ 1 Whole, Onion
◦ 2 Stalks, Celery
◦ 3 Cloves, Garlic
◦ 1 Red Fresno pepper
◦ 2 cups, Thai Rice
◦ Cajun Seasoning (see note below for homemade version)
◦ 1 Can, Crushed Tomatoes
◦ 2 Tbsp, Tomato Paste
◦ 4 Cups, Chicken Broth
◦ 12 Deveined Raw Shrimp
1. Heat the pan on medium-high, add olive oil.
2. Slice the Capital chorizo sausage into medallions, keeping the skin on. Fry in the pan until browned. Set aside.
3. In the same pan, using the chorizo-infused oil, add chopped green peppers, onions, and celery. Sauté until softened.
4. Add the garlic and the red Fresno pepper (de-seeded for less heat).
5. Sprinkle in Cajun seasoning and mix well.
6. Stir in the crushed tomatoes and tomato paste.
7. Add in the rice, ensuring all the grains are coated with the seasoning mixture.
8. Return the chorizo sausage to the pan.
9. Pour in chicken broth and bring the mixture to a boil.
10. Once boiling, reduce the heat, cover, and let it simmer.
11. When the rice is about 80% cooked, and the liquid level meets the surface of the rice, stir in the shrimp.
12. Cover and continue cooking until the shrimp are opaque and pink, and the rice is fully cooked.
13. Garnish with fresh parsley and green onions.
14. Taste and adjust seasoning if necessary.
Notes:
To make your own cajun seasoning, use the following ingredients and proportions:
● 3 tablespoons smoked paprika
● 2 tablespoons fine kosher salt
● 2 tablespoons garlic powder
● 1 tablespoon onion powder
● 2 Tablespoons Italian Seasoning
● 1 tablespoon cayenne pepper
Enjoy your delicious and easy one-pot jambalaya!
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Top 10 #DDD Videos of ALL Time with Guy Fieri | Diners, Drive-Ins and Dives | Food Network
From lobster ravioli to shrimp covered in CORNDOG batter, these are the top 10 #DDD videos of ALL TIME!
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Guy Fieri takes a cross-country road trip to visit some of America's classic greasy spoon restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
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Jambalaya Jamboree Instant Pot Dump n' Go - Sinister Splendor
Jess takes you on a soupy ride to the Jambalaya Village with her instant pot!
Leave a comment if you enjoyed! Thanks!
Music from Pokemon Lets Go!