Plato principal
Roasted Red Pepper Soup
1 h 5 minPara 7Nutri-Score A€€
A
1 h 5 min
1 h 5 minRoasted Red Pepper Soup
receta de
Hayden Delishaas
@delishaas
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
onion (roughly chopped)Frutas y verduras2 piezas
carrot (roughly chopped)Frutas y verduras2 piezas
red pepper (cored and deseeded)Frutas y verduras4 piezas
cherry tomatoes (whole)Frutas y verduras300 g
butter beans (canned, drained)Despensa400 g
garlic (whole head, or garlic paste from a tube)Frutas y verduras1 pieza
salt (to taste)Especias8 g
black pepper (to taste)Especias1 g
cayenne pepper (optional)Especias1 g
dried oreganoEspecias3 g
paprikaEspecias7 g- bay leavesEspecias2 piezas
fresh thyme (small bunch)Frutas y verduras10 g- fresh rosemary (a few sprigs)Frutas y verduras8 g
olive oilDespensa120 ml- chicken or vegetable broth (one carton)Despensa950 ml
heavy cream or coconut milk (for garnish)Lácteos60 ml
parmesan cheese (grated, for garnish)Lácteos40 g- red pepper flakes (for garnish)Especias2 g
chives (chopped, for garnish)Frutas y verduras10 g- crusty bread (for dipping)Panadería300 g
por ración
Nutrición
272kcal
- Carbohidratos
- 19 g
- Proteínas
- 6 g
- Grasas
- 19 g
lo que usará
Utensilios
Fuente de horno
Batidora de vaso
Bol
paso a paso
Preparación
- Paso 1
Preheat the oven
- Set the oven to 350 °F (180 °C).
- Paso 2
Prepare the vegetables
- Roughly chop the onions and carrots.
- Core and deseed the red peppers.
- Add the onions, carrots, red peppers, cherry tomatoes, butter beans and garlic to a large casserole dish or shallow roasting pan.
- Season with salt, pepper, cayenne, oregano and paprika, then add the bay leaves, thyme and rosemary.
- Paso 3
Coat with olive oil
- Pour the olive oil over everything and toss so all the vegetables are well coated.
- Paso 4
Roast
- Bake until char starts to develop around the edges of the peppers.
- Paso 5
Rest
- Remove from the oven and let sit for a few minutes.
- Paso 6
Blend the soup
- Transfer the roasted vegetables to a heat-safe blender, removing the rosemary, thyme and bay leaves.
- Pour in the roasting juices and the broth.
- Blend until smooth and creamy, checking the seasoning and adding more salt and pepper if needed.
- Paso 7
Serve
- Pour the soup into a serving bowl.
- Garnish with parmesan, red pepper flakes, chives, fresh thyme, a drizzle of olive oil and a swirl of cream.
- Serve with crusty bread for dipping.
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