Spicy Roasted Red Pepper Garlic Soup

Spicy Roasted Red Pepper Garlic Soup

Fall time is soup time!

I can not get enough of soup when it gets cold out. Roasted red pepper soup is super easy and doesn't take very long to make. It's one of my favorites because all you really is mainly red pepper and some stock. Ok, I lied you do need more than that, here are the rest of the ingredients:



3 red peppers
4-5 garlic cloves
2 basil leaves or 1 tsp basil flakes
1 green chili
3 cups of vegetable stock
1/2 cup heavy whipping cream
freshly ground black pepper
salt to taste
Servings: 2-3


Wash the red peppers and take the seeds out. Coat the other side (the skin of the pepper) with olive oil. Place the peppers and garlic on parchment paper and broil on low. Check the oven every 2 minutes. Roast the peppers and garlic until the skin blackens (check the picture below to see what it should look like)



Then, using tongs place the red peppers into a plastic bag for 10 minutes to steam. 
Peel the black skin off the peppers.


In a blender, add the garlic, green chili, red peppers, and vegetable stock and puree the mixture. Once done, empty the contents into a pan.


Add basil, salt, and black pepper to the mixture. 
Stir the soup, if its too thick either add more vegetable stock or some water. 
Then add heavy whipping cream (optional). If you don't like the creamy taste, then you can skip adding the whipping cream. Remember if you add more water or vegetable stock, you might need to add more salt. 









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