Creamy Red Pepper Soup
This vegan Creamy Red Pepper Soup is smooth with a delicate sweet flavour, inspired by Cibrèo's famous Yellow Pepper Soup.
healthy vegetarian soup, Italian Red Pepper Soup, Roasted Romano pepper soup
washed and dried
peeled and chopped small
red pepper flakes
or freshly crushed black pepper
Roast the peppers
Preheat the oven to 200°C/180°C fan (400°F).
Arrange the peppers on a baking tray lined with parchment paper and roast for 15-20 minutes turning once till softened and the skin turns black, then leave to cool.
4 Romano peppers
Prepare the peppers by peeling off the skin, remove the stem and slice open to remove all the seeds. Set aside the prepared peppers and discard the skin, stem and seeds.
Make the soup
In a medium saucepan make a soffitto by heating oil then add the sliced carrot, celery and onion. Sauté on medium heat stirring occasionally till softened.
2 tablespoons olive oil,
1 large carrot,
1 stalk celery,
1 medium onion
Add the peppers and potatoes, then stir in the stock. Taste for seasoning and add salt if required. Cover and simmer on medium heat for 30 minutes, stirring occasionally.
3 medium potatoes,
1 litre vegetable/chicken stock
Remove from the heat and purée using a hand held blender. Garnish with red pepper flakes, breadcrumbs and a drizzle of olive oil. Serve warm or at room temperature.
¼ teaspoon red pepper flakes,
3 tablespoons breadcrumbs,
For further detailed notes see post above.
Prepare the soup a few hours in advance for best results.
This soup can be served warm, at room temperature or chilled.
Garnish with red pepper flakes, or crushed black pepper, a drizzle of olive oil and breadcrumbs.
Serve with meat, fish, egg or cheese dishes and salads.
Store in a sealed container in the fridge for up to 3 days, or freeze for up to a month. Defrost fully before serving.
Creamy Red Pepper Soup https://www.endofthefork.com/red-pepper-soup/