Roasted Red Peppe…
Ingredients
  • 4 red peppers
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 4 cups vegetable broth
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Steps
  1. Preheat oven to 400°F/200°C.
  2. Cut the peppers in half and remove the seeds and membranes.
  3. Place the peppers cut-side down on a parchment-lined baking sheet and roast for 20 minutes.
  4. Remove from oven and let cool slightly.
  5. In a large pot, heat the olive oil over medium heat.
  6. Add the onion and garlic and cook until softened, about 5 minutes.
  7. Add the cumin, paprika, oregano and roasted red peppers to the pot.
  8. Stir to combine, then pour in the vegetable broth.
  9. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
  10. Carefully transfer soup to a blender or food processor and blend until smooth. Return soup to pot if necessary.
  11. Season with salt and pepper to taste. Serve warm.
Tags
soup
red pepper soup
roasted red pepper soup
vegetarian soup
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