Smoked Paprika And Red Bell Pepper Soup Recipe

Name: Smoked Paprika And Red Bell Pepper Soup
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: Serves 1 or more
Ingredients: Red Bell Peppers; 3 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; Red Chilies; 2 teaspoons smoked paprika; Chicken Stock; 2 medium potatoes, peeled and diced; 1/4 cup chopped fresh parsley; Fresh Thyme; Balsamic Vinegar; Light Cream

This vibrant and smoky red bell pepper soup is a flavor explosion! Perfect for a cozy night in or a sophisticated appetizer, this recipe uses smoky paprika to create a depth of flavor you won't forget. Easily adaptable to vegetarian or vegan diets, it's packed with fresh herbs and a hint of spice. Get ready to impress with this stunningly delicious and surprisingly simple soup!

Prep Time 30 mins

Cook Time 90 mins

Calories 238.2 kcal

Protein 16g

Rating 4.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Smoked Paprika And Red Bell Pepper Soup

Red Bell Peppers
3 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
Red Chilies
2 teaspoons smoked paprika
Chicken Stock
2 medium potatoes, peeled and diced
1/4 cup chopped fresh parsley
Fresh Thyme
Balsamic Vinegar
Light Cream

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How to Make Smoked Paprika And Red Bell Pepper Soup

Preheat oven to 450°F (232°C). Halve 2 large red bell peppers, brush with 1 tablespoon olive oil, and roast until skin blisters and blackens (about 20-25 minutes).
Place roasted peppers in a plastic bag for 10 minutes. Remove and peel off blackened skin. Chop coarsely.
Heat 2 tablespoons olive oil in a large saucepan over medium heat.
Sauté 1 medium onion (chopped), 2 cloves garlic (minced), and 1-2 finely chopped red chilies (optional) until softened but not browned (about 5 minutes).
Stir in 2 teaspoons smoked paprika and cook for 1 minute more.
Add the chopped peppers, 4 cups vegetable stock, 2 medium potatoes (peeled and diced), 1/4 cup chopped fresh parsley, and 2 sprigs fresh thyme. Simmer gently for 20-25 minutes, or until potatoes are tender.
Remove thyme sprigs.
Carefully transfer soup to a blender (or use an immersion blender) and puree until smooth. Stir in 1 tablespoon red wine vinegar and 2 tablespoons heavy cream (optional, omit for vegan) just before serving.
Serve hot with crusty garlic bread or cold, garnished with guacamole.