A simple recipe for Roasted Red Pepper Soup, this one is super flavorful with roasted red peppers and roasted garlic, blended to make a delicious winter warmer.
Line a large baking sheet with parchment paper and set aside.
Cut each pepper in half. Remove the seeds, stem and membranes, then place cut side down on your baking sheet, along with the garlic cloves (unpeeled),
Roast the sweet peppers for 20 minutes until browned or blackened.
Allow to cool, then slide the skins off.
Remove the skin from the garlic head and discard the skin, keeping the garlic.
Place the olive oil in a large dutch oven pot and heat over medium heat.
Add the onions and cook for 2 minutes until translucent. Add the roasted garlic and spices.
Heat until fragrant, then add the sweet peppers and stock.
Increase heat to high until boiling, then reduce to a simmer.
Continue simmering for 15 minutes.
In batches, puree the soup until smooth. You may use an immersion blender, or use a regular blender – just be careful not to fill all the way, and hold the top with a towel!
Return the pureed soup to the pan and test for seasoning.
Adjust the seasoning as necessary and bring to a simmer until heated through.
Devour.
Notes
*Note: do not be afraid of spice in this recipe! Peppers are quite watery/flavorless on their own, so the combination of roasting and adding a healthy dose of spice helps bump up the flavor of this recipe.
Do you have to peel peppers for soup?Yes! But, roasting them makes it super easy. You can wait til they cool and slide them right off, or place them in a bowl and cover tightly with plastic wrap, and then they'll peel easily.
Add a dollop of sour cream, yogurt or a little heavy cream in before serving, and swirl it in a pretty pattern.
Is Red Pepper Soup Gluten Free? Essentially, yes. As always, check the products used are certified gluten free.