5-Ingredient Roasted Pepper Soup is Winter Magic | Big Little Recipes
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- Опубликовано: 29 авг 2024
- #BigLittleRecipes is back! Emma shares a wonderfully minimalist soup that comes together with only a handful of ingredients. All you need are red or orange bell peppers, onions, nuts, feta, and paprika (plus staples like oil and salt). Peppers and nuts are a magical combo, beloved in many dishes from Syrian muhammara to Spanish romesco, and this soup hinges on that sweet-earthy contrast. GET THE RECIPE ►► f52.co/3gALjkx
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PREP TIME: 25 minutes
COOK TIME: 50 minutes
MAKES: scant 2 quarts
INGREDIENTS
1 cup (4 ounces) chopped walnuts or cashews
6 medium (2¾ pounds) red or orange bell peppers
3 medium (1½ pounds) yellow onions
Extra-virgin olive oil
Kosher salt
4 teaspoons smoked paprika
4 ounces feta, halved, ½ cup brine reserved
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#roastedpeppersoup
Emma has come such a long way as a show host. I love her attitude and enthusiasm for what she does. She’s one of those cooks that makes me feel like there’s no excuse to not eat good food 😄💕
Yes!
a. This looks incredible and I will be making this as soon as possible.
b. This brave brave woman is wearing white pants while making RED pepper soup lol. No apron even.
I make a similar soup regularly, without the walnuts/cashews (allergy), and using coconut milk instead of feta. It is super delicious.
The coconut milk idea is genius!
I’ve been promoting Big Little Recipes to everyone I know. We have to grow her following, she is a true undiscovered treasure on RUclips
Right? Same :) obsessed, I'm already working my way through Emma's cookbook, it's my most used book currently.
I am totally with you about stock! I ALWAYS use water in place of stock, and to my mind, it provides a cleaner flavor, allowing the actual ingredients to shine rather than muddying matters with stock.
I hadn’t thought of that before! I can definitely see where, for instance, the flavor of chicken wouldn’t necessarily be at home in all these fresh vegetal flavors here. Something to think about with my other soup recipes too :)
@@SwitchelSweets Yes, sometimes chicken stocks add a certain level of acidity, not sure how to describe it, just a different flavor profile while water is such an underrated cooking ingredient, it really works, its not just for boiling pasta or potatoes. Although I wonder how boiled potatoes in chicken stock would taste, ha :P
I love her unhurried pace very relaxing to watch 😌
This looks delicious! 😋 I love onions and a good paprika too - they’re the workhorses in my kitchen. This summer I’m growing my own paprika peppers so I can get creative with making custom smoked paprika ❤️
two words...IMMERSION BLENDER!!! love the recipe!!
I’ve never been able to get a smooth purée with my immersion blender, always lil tiny chunks left. I still would rather immersion blend a Dutch oven full of this tastiness so I can make a bigger batch! 😋
Yum, true food person here.
Anyone else stressed about the pants while watching this lol
Well I am now!! Lol
Yes! LOL
I always wear an apron over white pants.
I had questions when I saw the walnuts but I gotta say this looks REALLY TASTY. Gonna try!!!!
I can almost taste it 😍 Yum , I never would have thought of making pepper soup 🍲
Ahh Emma is back, I missed her!! Soup looks wonderful, thank you for another great recipe :)
Hi friend that looks Delicious absolutely delicious absolutely amazing thanks for sharing
Looks great
I'm going to try it as is first, but I confess that I really want to use the garlic stock recipe in this one.
I love Emma’s #biglittlerecipes !! So approachable and simple, yet packed with flavor!! Emma - you are my new go-to!!
All my favorite things in this soup!! Gotta try this!
I made this yesterday and LOVED it. Thank you.
Roasted red pepper soup is one of my favorites. The restaurant that first introduced it to me stopped serving it. Now I have a great recipe! Thank you.
Thank you for watching Rebecca and happy cooking!
Thanks for sending me so many lovely recipes vis email, I like them all. I do find this soup to be fascinating. I am a carrot lover and I am thinking in adding many carrots to it. I am a little allergic to some peppers, I am not sure how a peppers soup will help my allergies but will try it anyway. Thanks, I love soups. My diet is mostly fruit and veggies, therefore, I eat soup and salads majority of the time with fruits for desert. I am not a lover of culinary cooking and my abilities are limited.
I would have added a splash of lemon juice.
Yeah, a touch of sherry vinegar or lemon, 100.
Beautiful demonstration.Your hair style is beautiful.
Goodness, does Emma have her own channel?? She's great!!!
Some flaked parsely for color would be great.
Less is more, sometimes.☺️Love the simplicity of this recipe.
I'd go with orange and red (50/50) and garnish with green peppers julienned and fire roasted. Top with home made seasoned sourdough croutons? Yes please!!
This looks yum!
I just scored a bunch of red peppers for 15¢/lb so I’ll be trying this recipe. Thanks!
Isn't she lovely 🎵🎵❤❤
Really nice recipe 👍
Very pleasant and yummy video
Oh bless Justin. I'm sure he regularly tries to steer the ship towards what is considered a reasonable amount of salt in a dish.
I worked in a diner for years, every day they had 3 soups, a special soup, a cream soup, and chicken soup with rice or noodles every day. The Cream of Roasted Pepper soup was one of the favorites. You can make this as a cream soup, not Vegan.
This looks so lovely. Emma, thoughts on toasting the walnuts for flavor before soaking them? Or does the recipe not really need it?
i want this so bad today but i want to add garlic & red pepper flakes and a lovely crispy piece of bread
I made it for my family and EVERYONE ate it, which is unusual in my house. I still have a container of the leftovers, which I currently can't eat because I just had stomach surgery.
Is it hot or room temperature?
Could I roast the walnuts or cashews before blending them into milk? Or would that be too much? Thank you.
I think that’s certainly doable, though it will be less creamy. Raw nuts work best for nut milk with a thick, creamy consistency. But the trade-off in flavor might be worth the thinner consistency. Give it a shot! :D
@@SwitchelSweets Thank you. I will.
@@bills.6201 you’re welcome! Please let us know how it goes :)
Do you think pecans would work?
Love your book.
Could I use cream cheese? I cannot get feta
Re onion tears : cut your onions under your kitchen vent turned up to high. Usually does the trick :)
How many calories per cup? Can it be made without nuts?
Texture-wise they’re really just here for the nut milk base, which I would think would be easy to replace. I’d use oatmilk instead of the nuts. You will lose the “nutty” flavor but if you don’t eat nuts anyway I doubt you’ll miss it :)
I'd use leftovers for pasta & chicken
I’d love to try this sometime! But can you tell me the temp for the oven? You didn’t mention it in the video or written recipe….
Most vegetables roast best at 400° to 450°
What would be a good alternative to the feta? I’m not a fan 😬
Someone in another comment recommended using coconut milk to get that creamy texture. Personally I’d try almond milk for a little more neutral flavor. For the salt aspect, you prob could add some good Parmesan or Romano cheese, or just salt it to your taste :)
I was intrigued by your question so I did a little research and read that Cottage Cheese or Ricotta could be good subs, obviously less salty but you can adjust the salt.
That’s impressive how she cook that chilies soup with white pants and that her pants still clean
You say the roasting is important but, at what degree do we roast?
Are you two eating this soup cold?
Like 13
Of course a true overachiever is making their own feta... lol
That sounds like a Martha Stewart recipe with impeccable and complete instructions that start with milking the goats.
@@willjay916 HAhaha and 45 days later you can finally make soup.
No. Nuts in soup like this is a bad idea. No blender will truly liquify them so you don’t notice all the graininess. Soup like this should be smooth.
The white part of the pepper should not go into the soup. You should cut them peppers vertically, following the natural indentation between the three or four parts of the vegetable, this way you can easily remove the white and use all of the flesh. Cool recipe though, i make this all the time but i never used walnuts and feta, i just add cream and parmisan. i will try this version for sure, it sounds delicious
I use all of the pepper and very happy to see her use the tops, white parts and all, which are usually just as sweet as the red; it bothers me when cooks toss pepper tops in the trash - such a waste. In this recipe and application, the white parts of the peppers are going to disappear into all the other flavors.
@@virginiaf.5764 I agree, well said.
Very brave wearing white pants and handling all that paprika oil 😰
Although you have assembled a nice assortment of flavors, what you have is sludge and not soup. It needs to be thinned out with more liquid. You left a ton of umami in the sheet pans, so you could deglaze those with some stock or wine and then add that to the mixture and blend it in two batches instead of one.
What is a purée soup if not just tasty sludge 🤣 It’s perfect texture for me but I like a stiffer nappé for veg soups. It’s an easy enough adjustment to make either way :)
I will say, if you pour room temp liquid on a hot sheet pan (i.e. deglaze it) you *will* warp your sheet pan! You could cook the veg in a Dutch oven if you want to make use of that fond. At that point you could make the whole thing in the Dutch oven - sauté the feta in the paprika oil from the veg, and immersion blend it at the end - easy one-pan soup! 💖
Try only breathing through your mouth while chopping onions. It keeps you from tearing up while chopping. I know it’s hard to do while talking. It really does help, though! 🧅😭