roasted red pepper soup
This roasted red pepper soup is made with fire-roasted tomatoes and warm and smoky spices like smoked paprika and cumin. It is full of rich flavor from freshly roasted red bell peppers.
prep time
15 Min
cook time
1 Hr 15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 - red or orange bell peppers
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and chopped
- 4 cloves garlic, minced
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1/4 teaspoon red pepper flakes
- 3 cups low-sodium vegetable broth
- 1 can fire-roasted diced tomatoes (15 oz)
- 1 can Rotel fire roasted diced tomatoes with green chiles (10 oz)
- 3 tablespoons tomato paste
- heavy cream
- chopped fresh parsley
How To Make roasted red pepper soup
-
Step 1Preheat oven to 400 degrees. Cover a large baking sheet with parchment paper.
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Step 2Split the peppers in half, remove the stems and seeds. Place them cut side down on the prepared baking sheet. Rub or brush the tops with 1-2 tablespoons olive oil. Roast them for 30-40 minutes or until the skins are blackened and blistered.
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Step 3Put the peppers in a bowl and cover the bowl with plastic wrap. Let them steam for about 30 minutes. Remove and discard the skins.
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Step 4Heat a tablespoon of olive oil in a large Dutch oven over medium heat. Add the onion and carrots and cook until the onion is soft. Reduce the heat to low and add the garlic, smoked paprika, cumin, and red pepper flakes.
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Step 5Pour in the vegetable broth, fire-roasted tomatoes, Rotel tomatoes, and tomato paste.
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Step 6Simmer for 20-30 minutes or until the carrots are very tender. Using an immersion blender, blend the soup until smooth and creamy.
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Step 7Garnish with cream and chopped fresh parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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