soup · Best in fall
Roasted Red Pepper Soup
Sweet roasted red peppers blended into a silky, slightly smoky soup that is a completely different experience from raw pepper. Fall's answer to the summer pepper harvest.
Ingredients
🌱 From Your Homestead
- red bell peppers (4-5 large)
- fresh thyme
- garlic
🛒 From the Store
- onion
- vegetable broth
- olive oil
- smoked paprika
- heavy cream optional
- salt
- pepper
How to Make It
- Gather your ingredients: red bell peppers (4-5 large), fresh thyme, garlic, onion, vegetable broth, and the rest.
- Prep your homestead ingredients — wash, chop, and measure: red bell peppers (4-5 large), fresh thyme, garlic.
- Roast peppers directly over a gas flame or under the broiler until the skin is completely black, then steam in a covered bowl for 15 minutes before peeling. No shortcuts — the char is what gives the soup its character.
- Cook for approximately 50 min. Adjust to taste and serve 4 portions.
- Plate, enjoy, and share with your household!
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