Roasted Red Pepper Soup
A rich, smokey, red pepper and tomato cream soup.
Delicious!
- 6 bowls
- 30 minutes
- 45-60 minutes
Ingredients
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 2-3 TBSP butter
- 2-3 TBSP flour
- 8-14 red peppers, approx 2 baking sheets when roasting
- 1 28 oz can crushed tomatoes
- 2 cups vegetable broth
- 1 TBSP thyme, dried
- 2 TSP oregano, dried
- 2-4 TSP paprika, smoked
- 1 TBSP basil, fresh, chopped
- Salt
- Pepper
- 1/8 TSP dried scotch bonnet pepper, crushed
- 1/2 andouille sausage, chopped
- 1 cup cream
Directions
- chop up red peppers into large pieces, enough to cover 1-2 baking sheets. Broil this in your oven until the skin gets burned a little and puffs up.
- put the peppers in a bowl and cover with plastic wrap and set aside for 15 minutes to sit
- cook onion in butter in a dutch oven or large pot until translucent, adding garlic a few minutes after the onion
- add flour to onions, ensuring there is enough butter in the pot before you do this. Mix and form a bit of a roux
- add roasted red peppers, crushed tomatoes, vegetable broth, thmye, oregano, smoked paprika, fresh basil, and black/white pepper, and some salt at this point
- use immersion blender to blend soup, not to a fine puree, just so there are no pieces of anything left
- simmer for 20-30 minutes
- serve, garnish with fresh basil leaves & grated parmesan
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