Roasted Red Pepper Soup (PURE Red Pepper Flavor)
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- Опубликовано: 17 июл 2024
- 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: www.chilipeppermadness.com/re...
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 
Хобби
What kind of Red Peppers are you going to use to make your Roasted Red Pepper Soup?
Thinking about adding some pimentos...
Now, I hate humanity because I'm 50 yo and nobody ever told me bell pepper soup was an option! It's such a good idea! NEED!
Haha, at least you have it now. =) Definitely one we love, and I hope you love it, too.
A friend of mine is a vegetarian. I’m a carnivore thru and thru. I’m always looking for great recipes to serve both our desires. This one fits the bill! Thank you for posting
You are so welcome!
I made this last night and let it setup overnight. Tonight, I ate it for dinner and loved it. There is something about soups and time. They seem to get better the night or so after making them.
Exactly. More time allows for more flavor. So good!
Awesome!
This looks wonderful! Thanks for sharing.
You are so welcome!
Perfect time of the year for soup!
Thanks, Bob. I hope you enjoy it!
You can't beat Eastern European ajvar varieties! Baker Creek sells seeds for one they call Ajvarski. A Serbian friend gave me some seeds for Leskovački. I make ajvar and then use that to make pepper soup. Amazing!
I think I'm making this tomorrow! Looks delicious~
Enjoy! We love it!!
Hey Mike looks delicious can’t wait to make it. I’m gonna go with the red fresno peppers. Good tip on how to roast peppers too
Thanks, Richard. I hope this one is a keeper for you!
Looks amazing! one of my favourite soups. Roasted red peppers taste A*m*a*z *i*n*g! And I love muhammara dip as well. Yum!
Great video! I’ve had some peppers in my fridge that I need to use up! I’m definitely making this for lunch today with grilled cheese on the side 😁 perfect meal for the cold weather we’ve been having!
Perfect with a grilled cheese! Enjoy!
Poblanos and Chipotles!!! Yummm!!!
Oh yeah, there you go. PERFECT with poblanos.
That soup looks so awesome that I have already started ordering the ingredients to make it. Thanks for sharing this video...subscribed🥰
Enjoy!
Enjoy!
Thorough but explicit, Excellent instruction! I would give 5 thumbs up if I could.
Glad you enjoyed it - thank you!
Love this. Trying to get off dairy. Love the idea of a roux for the creaminess. Had some last night from a different recipe, with cream and it was fabulous, but I am going to try this one. Red pepper soup rules!
I hope you love it as much as we do, Bonnie! Enjoy.
@@ChiliPepperMadness Thank you. I already know I will!
I gotta try this. It looks really good. I think just one ghost pepper would be nice in this.
Yes, thanks. A ghost pepper would add an excellent touch of heat for sure!
Never thought that bell pepper can be used as a soup main ingredient. Wow.
Oh yes, it's so good! We really love it.
always loved a good soup recipe, and past two years got a taste for heat, so I may try this with the jalapeno's I let turn red for heat, mixed with the roasted red peppers, then next would try the big thai chilies (just a few for heat) and then if feeling brave, the habanero's that have turned red...(I keep the orange ones for my orange hab hotsauce I make.) thanks for sharing. can't wait to try it.
Sounds perfect to me!
I don't grow Fresno's, until now. This looks very good.
Thanks! You'll love it with some Fresno's added to the mix.
I use Carmine Italian red peppers. But this recipe is nice and easy.
Sounds great!
I made your soup and it was lovely. Whole family enjoyed it.
Wonderful!
Graag het recept van paprika soep
I made this soup last night. This recipe is a keeper. I tried it with 4 dried chipotle peppers, and it was a touch spicy for me. Next time I’ll try just 2. It was still delicious even with the extra heat. Thanks for the recipe!
Excellent! Glad you enjoyed it!!
awesome recipe. i finished it off with some ricotta cheese to make it creamier, great stuff!
Awesome. I love this. Glad you enjoyed it.
I wish I had watched this before going to the store to get dinner stuff... Definitely going to try this tomorrow though.
Enjoy! One of our favorites for sure. =)
@@ChiliPepperMadness Just made it 3 minutes ago. Riffed off the recipe a bit, lost the flour to drop the carbs. But I put the heavy cream in before simmering, and it wound up being super creamy and tastes great!
@@angrytvrobot6130 Nice! Glad you enjoyed it!
You should try eclipse Soupe
I just made this and love it. I will admit that my technique for removing the skin from the peppers needs to be improved, but that's okay. That skill deficiency gives me more reason to make this dish -- to improve my technique.
Haha, love it! Enjoy the process and enjoy the recipe!
Red Shepard peppers. Just picked up 1/2 bushel for $5 and have already roasted about a third of them in the bbq. I might thicken the soup with rice, as with a bisque as I have been trying to avoid flour.
Nice!!
Crazy uncle mike 🤣 ..,💿 👃 💿.... 💯👍🏻
Just made this soup this evening, I used a little Korean chili flakes, didn't want it to be spicy but sweet. My feeling is that the soup had too much flour (I put 3 Tbs to about 4 roasted peppers). Also, felt like it needed some acidity so added 2Tbs of balsamic vinegar. Next time I will try making it with roasted onions and garlic and also roast the peppers a bit longer than I have this time, so they will be sweeter and smokier.
It's easy to loosen up any soup made with a roux with just a touch more liquid, and surely acidity is always welcomed based on preference. I often like a pop of lime or lemon, or a dash of vinegar.
I am going to use a mix of Marconi Reds, Red Bells and for just a touch of heat Antep Aci Dolmas
Sounds great! Marconis are ideal here as well. I love this combination.
Mike - red shishito peppers for this - absolutely fantastic! You have to wait until summer for that though...
Yes, perfection! I love shishitos. Let me know how it goes.
could you do a curry and coconut cream?
Curry spices and coconut milk/cream would be GREAT here!
"Just throw some scorpions in there." LOL
Haha, go for it! HOT!!
You can't order this in restaurants, why!?
Make it as a sauce and spread it on a sammich!
Joe from Germany
Yes, I would order it for sure! Also, YES, so good as a sauce. We love it.