Roasted Red Pepper Soup

One of my favorite and healthiest starter options is Roasted Red Pepper Soup, also known as red paprika soup. This aromatic vegetable adds a rich, delicious flavor to soups, making it an amazing choice if you’re planning a dinner party or simply craving something warming and nutritious. Roasted Red Pepper Soup stands out among soup recipes, and I’m excited to show you how to make it step-by-step. Let’s get started!

Instructions:

1. Prepare the Vegetables: Place the red peppers, tomatoes, and onions on a baking tray lined with parchment paper. Roast them in the oven until their skins start to soften and char slightly. If you have a charcoal grill, it will enhance the flavor, but the oven works well too.
2. Peel and Blend: Once roasted, remove the vegetables from the oven, peel off their skins, and place them in a bowl. Add the garlic and blend everything until smooth, with a juice-like texture. Set aside.
3. Create the Base: Heat 6 tablespoons of olive oil in a pan over medium heat (you can substitute butter or another oil if olive oil not available). Add 1 tablespoon of flour and stir until golden brown, then add the tomato paste and pepper paste. Stir-fry for about 3 minutes.
4. Season and Combine: Add the dried mint and black pepper to the pan, stirring well. Then, add the blended vegetables and 1 liter of water. Finally, add the rock salt (or use ⅓ tablespoon of table salt if preferred) and adjust the taste as needed.
5. Simmer and Serve: Bring the soup to a boil, then reduce the heat and let it simmer for an additional 10 minutes, whisking occasionally to prevent sticking.

Your grilled red pepper soup is now ready! This recipe serves 4 and includes a slight hint of smokiness that adds depth to every spoonful. Enjoy your delicious and healthy Roasted Red Pepper Soup, and feel free to ask if you have any questions!