Roasted Red Pepper Soup

Need a gluten free, dairy free, and lacto ovo vegetarian soup? Roasted Red Pepper Soup could be an outstanding recipe to try. This recipe serves 6 and costs $1.93 per serving. One serving contains 196 calories, 7g of protein, and 7g of fat. Plenty of people made this recipe, and 2128 would say it hit the spot. It is perfect for Autumn. A mixture of rice vinegar, salt, fresh thyme, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. It is brought to you by A Spicy Perspective. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is spectacular. If you like this recipe, take a look at these similar recipes: Roasted Red Pepper Soup, Roasted Red Pepper Soup, and Roasted Red Pepper Soup.

Servings: 6

Preparation duration: 25 minutes

Cooking duration: 45 minutes

 

Ingredients:

2 bay leaves

4 cups chicken stock (or vegetable broth)

2 large sprigs fresh thyme (1 Tb. leaves)

5 cloves garlic, in peel

½ tsp. ground pepper

1 tsp. hot sauce

2 Tb. olive oil

2 cups chopped onion

3 lbs. red bell peppers, halved and cleaned (8-10)

1-2 Tb. rice vinegar

½ tsp. salt

Equipment:

baking sheet

aluminum foil

oven

pot

immersion blender

kitchen towels

blender

Cooking instruction summary:

Half the peppers and remove all seeds and membranes. Press them flat with your hand and lay them on a foil lined, rimmed baking sheet. Place the garlic cloves on the baking sheet.Set the oven on broil and raise the rack to the upper position. Broil the red peppers and garlic for 15 minutes.Once the skin has blackened, remove from the oven and place in a large zip bag to steam. (10 minutes)Preheat a large pot to medium heat. Add the oil, thyme, bay leaves, and onions. Cook for 10 minutes, until onions are soft.Add the broth, hot sauce, salt and pepper. Squeeze the garlic cloves out of the peels into the pot.Then peel the charred skin off each pepper half and place it in the pot.Reduce the heat, cover and cook another 20 minutes. Remove the bay leaves and thyme sprigs. Then, using a hand-held immersion blender or standard blender, blend until smooth. *If using a blender, BE SURE TO remove the plug on the lid and cover with a kitchen towel—this with allow the heat to vent without a big mess!Add the vinegar and salt again if needed.Serve with extra thyme leaves. (In the photos I thinned out a little plain Greek yogurt with milk to make a fancy swirl on top. Pretty, but not necessary.)

 

Step by step:


1. Half the peppers and remove all seeds and membranes. Press them flat with your hand and lay them on a foil lined, rimmed baking sheet.

2. Place the garlic cloves on the baking sheet.Set the oven on broil and raise the rack to the upper position. Broil the red peppers and garlic for 15 minutes.Once the skin has blackened, remove from the oven and place in a large zip bag to steam. (10 minutes)Preheat a large pot to medium heat.

3. Add the oil, thyme, bay leaves, and onions. Cook for 10 minutes, until onions are soft.

4. Add the broth, hot sauce, salt and pepper. Squeeze the garlic cloves out of the peels into the pot.Then peel the charred skin off each pepper half and place it in the pot.Reduce the heat, cover and cook another 20 minutes.

5. Remove the bay leaves and thyme sprigs. Then, using a hand-held immersion blender or standard blender, blend until smooth. *If using a blender, BE SURE TO remove the plug on the lid and cover with a kitchen towel—this with allow the heat to vent without a big mess!

6. Add the vinegar and salt again if needed.

7. Serve with extra thyme leaves. (In the photos I thinned out a little plain Greek yogurt with milk to make a fancy swirl on top. Pretty, but not necessary.)


Nutrition Information:

Quickview
195k Calories
7g Protein
7g Total Fat
25g Carbs
64% Health Score
Limit These
Calories
195k
10%

Fat
7g
11%

  Saturated Fat
1g
8%

Carbohydrates
25g
8%

  Sugar
14g
16%

Cholesterol
4mg
2%

Sodium
455mg
20%

Get Enough Of These
Protein
7g
14%

Vitamin C
295mg
359%

Vitamin A
7127IU
143%

Vitamin B6
0.86mg
43%

Folate
122µg
31%

Vitamin E
4mg
29%

Vitamin B3
4mg
24%

Fiber
5g
23%

Potassium
740mg
21%

Vitamin B2
0.35mg
21%

Manganese
0.4mg
20%

Vitamin K
14µg
14%

Vitamin B1
0.21mg
14%

Phosphorus
122mg
12%

Magnesium
40mg
10%

Iron
1mg
9%

Vitamin B5
0.8mg
8%

Copper
0.16mg
8%

Selenium
4µg
6%

Zinc
0.92mg
6%

Calcium
40mg
4%

covered percent of daily need
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Related Videos:

Roasted Tomato and Red Pepper Soup Recipe

 

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Food Trivia

Several ancient cultures viewed the apple as a feminine symbol and found a resemblance between the two halves of a vertically cut apple to the female genital system. Alternatively, an apple cut horizontally resembled a pentagram, which was considered key in revealing knowledge of good and evil.

Food Joke

The next time you are washing your hands and complain because the water temperature isn`t just how you like it, think about how things used to be.Here are some facts about the 1500s:1. Most people got married in June because they took their yearly bath in May and still smelled pretty good by the next month. Even so, they were starting to stink, so brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.2. Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children - last of all the babies. By then the water was so dirty someone could actually get lost in it! Hence the saying, "Don`t throw the baby out with the bathwater."3. Houses had thatched roofs - thick straw piled high, with no wood underneath. It was the only place for animals to get warm, so all the dogs, cats and other small animals lived in the roof. When it rained it became slippery and sometimes the animals would slip and fall off the roof. Hence the saying "It`s raining cats and dogs."4. There was nothing to stop things from falling into the house in those days. This posed a real problem in the bedroom, where bugs and other droppings could really mess up a nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That`s how canopybeds came into existence.The floors were dirt, and only the wealthy had something other than dirt, from which came the saying "dirt poor." The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh on the floor to help keep their footing. As the winter wore on, they kept adding more thresh until when the door was opened it would all start slipping outside. A piece of wood was placed in the entranceway to prevent this, hence the saying a "thresh hold."5. In those old days, they cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes the stew had food in it that hadbeen there for quite a while. Hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old."6. Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man "could bring home the bacon." They would cut off a little to share with guests and would all sit around and "chew the fat."7. Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.8. Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or "upper crust."9. Lead cups were used to drink ale or whiskey. The combination would sometimes knock people out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gatheraround and eat and drink and wait and see if they would wake up. Hence the custom of holding a "wake."10. England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a "bone-house" and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they thought they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night to listen for the bell; thus, someone could be "saved by the bell" or was considered a "dead ringer."

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