Name: Smoky Roasted Red Pepper Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Continental
Ingredients: 4 red peppers; 1 medium onion; 3 cloves garlic, unpeeled; 1 tbsp olive oil, plus more for coating veggies; 2 tsp smoked paprika; 1 tsp salt; 1/2 tsp pepper; 4 cups chicken stock; 1/2 cup heavy cream; 2 tbsp tahini

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Roasted red pepper soup creamy, comforting and full of rich smoky flavor. Pair it with some crusty bread and a salad for a full meal.

Red peppers are one of my favorite vegetables. It’s rare when there aren’t at least a couple of these red beauties in my fridge.

I pretty much buy a package of six any time I’m at Costco.They are tasty raw as well as being a regular ingredient in many of my soups, stews and stir fries.

Peppers on the grill or roasted in the oven are my absolute favorite way to eat them. The smoky flavor combined with the sweetness of the pepper is a match made in heaven.

That makes them perfect for this smoky, creamy, luscious soup. I adapted this recipe from a recipe for a Creamy Vegan Roasted Red Pepper Soup with Tahini made by Vicki at Avocado Pesto.

My adaptation isn’t vegan and I roasted the onions and the garlic, as well as the peppers, to further add to the smoky flavor.

Now having said that, if you want to get this soup on the table quickly, you could use jarred roasted red peppers and sauté the onions and garlic in the olive oil at the start of the recipe.

Yield: 4 main dish or 6 starter

Smoky Roasted Red Pepper Soup

Roasted red pepper soup creamy, comforting and full of rich smoky flavor. Pair it with some crusty bread and a salad for a full meal.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

4 red peppers
1 medium onion
3 cloves garlic, unpeeled
1 tbsp olive oil, plus more for coating veggies
2 tsp smoked paprika
1 tsp salt
1/2 tsp pepper
4 cups chicken stock
1/2 cup heavy cream
2 tbsp tahini

Instructions

Preheat oven to 450 degrees.

Cut tops off of peppers and remove insides.

Cut onion into large chunks.

Place veggies on a baking sheet line with parchment paper or foil.

Coat peppers, onions and garlic cloves with olive oil.

Roast in preheated oven for 15 minutes.

Remove garlic from oven and set aside.

Roast onions and peppers for another 10 minutes, until skins of peppers are starting to char and blister.

Place roasted peppers in a bowl and cover with plastic wrap.

Once garlic is cool enough to handle, remove peel and mash with a fork.

Once peppers are cool enough to handle, peel skin away.

Roughly chop peppers and onion.

Heat 1 tbsp olive oil in a soup pot over medium heat.

Add peppers, onions and garlic, stirring to coat.

Season with smoked paprika, salt and pepper.

Add chicken stock and bring to a boil.

Reduce heat and simmer, covered, for 15 minutes.

Stir in heavy cream and tahini.

Puree with an immersion blender or with a regular blender.

Garnish with a drizzle of olive oil, if desired.

Notes

If you want to speed this recipe up, you could use 2 (12oz) jars roasted red peppers and sauté the onions and garlic in the olive oil.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 323Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 41mgSodium: 950mgCarbohydrates: 25gFiber: 4gSugar: 12gProtein: 11g