Here’s a simple, yet delicious soup recipe perfect for the cold weather. You can prepare this dish with just a few ingredients and enjoy it as a soup or as a sauce with your entree; it goes particularly well with seafood.
I learned about this soup recently at my wedding – a Red Pepper Coulis was served alongside a Seared Sea Bass entree. I had never heard of a coulis before and on researching further found out that it was nothing but a red pepper soup/sauce. It was simple to make and turned out absolutely perfect the first time I prepared it.
The original recipe included very few ingredients and I added my twist to it and included the Roasted Cumin Powder, Garlic and Cilantro to add to the flavor.
Roasted Red Pepper Soup
57kcal
Ingredients
- 1 tbsp Olive Oil
- 2 whole Red Bell Peppers
- 1/2 Cup Red Onions
- 1 tsp Garlic Chopped
- 1/2 tsp Paprika
- 1/2 tsp Roasted Cumin Powder
- 1/4 tsp Salt to taste Adjust to taste
- 1 tbsp Vinegar or Lemon Juice, to taste
- Chopped cilantro to garnish
Method
Preparation
- Dice or slice the onions, you’re going to puree them so you don’t need to worry about them looking pretty.1/2 Cup Red Onions
- Cut off slices of the bell pepper flesh and discard the stem and seeds.2 whole Red Bell Peppers
Roast the Bell Peppers
- Place the slices on a baking tray and broil in the oven.
- Broil until the skins turn completely black. This can take 5-20 minutes depending on your oven. In my oven, it takes me about 15 minutes.
- Let the peppers cool and then peel off all the skin from the peppers.
Cook the Soup
- In a pan, heat about 1 tbsp of oil and add the chopped onions and minced garlic and cook on medium heat for 3-4 minutes. Sprinkle a little salt on the onions to speed up the cooking.1 tbsp Olive Oil, 1 tsp Garlic
- Add the roasted bell pepper flesh to the pan and add the paprika, roasted cumin powder and about 1/4 tsp salt. Stir and cook for 2 few minutes. NOTE: You can adjust the salt later after you puree the peppers.1/2 tsp Paprika, 1/2 tsp Roasted Cumin Powder, 1/4 tsp Salt to taste
- Pour enough water into the pan to cover its contents and cook covered for 5 minutes on medium-low and turn off the hat.
- When the peppers cool enough add them to a blender and make a fine puree. Depending on your blender you may need to blend for a few minutes.
- Pour in a few drops of vinegar or lemon juice, adding it gradually and checking the taste.1 tbsp Vinegar
- Serve garnished with chopped cilantro.Chopped cilantro to garnish
Nutrition
Calories57kcalCarbohydrates3gProtein0.5gFat5gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat3gSodium196mgPotassium58mgFiber1gSugar1gVitamin A190IUVitamin C3mgCalcium12mgIron0.4mg
Notes
Roasting the Bell Peppers: If you have a gas stovetop you can also roast the peppers directly on the flame. In that case, it may be easier to roast the whole pepper, turning it to roast all sides. You can then peel the peppers, cut them up and discard the seeds and stem. And, of course, be sure to take precautions when cooking on an open flame.
Using Roasted Cumin Powder: If you don’t have roasted cumin powder, you can use the regular cumin powder. If you do have whole cumin seeds, it is very easy to make roasted cumin powder. See the related recipes at the end of this post to find out how.
Vinegar: Any vinegar is good – apple cider, white wine or sherry vinegar. Alternatively, use Lemon Juice to add acidity.
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