How To Make Hot ‘n’ Spicy Roasted Red Pepper & Tomato Soup
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Serves:
Ingredients
- 4 red bell peppers, roasted and peeled
- 4 tomatoes, quartered
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 jalapeno pepper, diced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
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Preheat your oven to 425°F (220°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes until the skins are charred. Remove from the oven and let them cool. Peel off the skins and remove the seeds.
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In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and jalapeno pepper. Sauté until the onion is translucent and the garlic is fragrant.
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Add the roasted red peppers, tomatoes, paprika, and cayenne pepper to the pot. Stir well to combine everything.
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Pour in the vegetable broth and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Simmer for 20 minutes, stirring occasionally.
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Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
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Return the soup to the pot and heat over low heat until warmed through. Adjust the seasoning if needed.
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Ladle the soup into bowls and garnish with fresh basil leaves.
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Serve hot and enjoy!
Nutrition
- Calories : 160kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 800mg
- Total Carbohydrates : 20g
- Dietary Fiber : 5g
- Sugar : 12g
- Protein : 3g
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