Roasted Red Pepper Soup (PURE Red Pepper Flavor)

Ingredients

• 4 pieces Red Bell Peppers (roasted, skins removed, roughly chopped)
• 0.25 cup Peanut Oil (neutral oil for roux)
• 0.25 cup All-Purpose Flour (for roux)
• 1 piece Medium Onion (chopped)
• 2 pieces Fresno Peppers (sliced, adds mild heat (optional))
• 4 cloves Garlic Cloves (minced)
• 1 tablespoon Smoked Paprika (adds smoky depth)
• 1 teaspoon Ground Cumin (freshly toasted)
• to taste Salt (adjust to preference)
• to taste Black Pepper (freshly ground)
• 2 cup Chicken Stock (can substitute vegetable stock for vegetarian version)
• 0.5 cup Water (to thin soup if needed)
• 0.25 cup Heavy Cream (optional, adds extra richness)

Instructions

1. Prepare the Peppers

   Slice each red bell pepper lengthwise, remove seeds and core, and place the halves skin‑side up on a lined baking sheet. Lightly oil the sheet if desired.

   Time: PT10M

2. Roast the Peppers

   Set the oven to low broil and roast the peppers for about 15 minutes, checking at the 10‑minute mark, until the skins are charred and begin to loosen.

   Time: PT15M

   Temperature: Broil

3. Steam the Peppers

   Transfer the hot peppers to a heat‑proof bowl, cover tightly, and let them steam for 5 minutes. This will further loosen the skins.

   Time: PT5M

4. Peel and Rough‑Chop

   Once cool enough to handle, peel off the charred skins and discard. Roughly chop the peeled peppers into strips.

   Time: PT5M

5. Make the Roux

   In the saucepan, combine ¼ cup peanut oil and ¼ cup all‑purpose flour over medium heat. Stir constantly for about 10 minutes until the mixture turns a copper‑brown color.

   Time: PT10M

   Temperature: Medium heat

6. Sauté Onion and Fresno Peppers

   Add the chopped onion and sliced Fresno peppers to the roux. Cook, stirring, for 4‑5 minutes until softened but not browned.

   Time: PT5M

   Temperature: Medium heat

7. Add Peppers, Garlic & Spices

   Stir in the roasted red pepper pieces, minced garlic, smoked paprika, toasted cumin, and season with salt and pepper. Cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium heat

8. Add Stock and Bring to Simmer

   Pour in 2 cups chicken (or vegetable) stock, stir well, and bring the mixture to a gentle boil.

   Time: PT2M

   Temperature: Medium heat

9. Simmer the Soup

   Reduce heat to low and let the soup simmer uncovered for 20 minutes, allowing flavors to meld and the soup to thicken.

   Time: PT20M

   Temperature: Low simmer

10. Adjust Consistency

    Add ½ cup water (or extra stock) and stir. Simmer for another 2 minutes if needed.

    Time: PT2M

    Temperature: Medium heat

11. Blend Until Smooth

    Using an immersion stick blender, blend the soup directly in the pot until completely smooth and creamy, about 2 minutes.

    Time: PT2M

12. Finish with Cream (Optional)

    Stir in ¼ cup heavy cream (or milk) over low heat for 2 minutes until fully incorporated for extra richness.

    Time: PT2M

    Temperature: Low heat

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

20 g

Fat

8 g

Fiber

3 g