FBD

Smoked Red Bell Pepper Soup

MediterraneanVegetarianIntermediate45 minBy Northstar

Ingredients

Servings
4
  • 6 count large red bell peppers
  • 1 cup onion, diced
  • 4 clove garlic, minced
  • 3 cup vegetable broth
  • 1 cup heavy cream
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 1 tsp salt
  • 0.3 tsp black pepper
  • 1 tbsp sherry vinegar

Instructions

  1. 1

    Roast bell peppers directly over a gas flame or under a broiler, turning occasionally, until charred all over, about 15 minutes.

  2. 2

    Place charred peppers in a bowl, cover with plastic wrap, and let steam 10 minutes. Peel, seed, and roughly chop.

  3. 3

    Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.

  4. 4

    Add roasted peppers, smoked paprika, cumin, salt, and pepper. Cook 2 minutes.

  5. 5

    Pour in vegetable broth and bring to a simmer. Cook 15 minutes.

  6. 6

    Use an immersion blender to purée until smooth. Stir in heavy cream and sherry vinegar.

  7. 7

    Return to a gentle simmer for 5 minutes. Adjust seasoning and serve.

Tags

soup