Roasted Red Pepper and Chestnut Soup
Roasted Red Pepper and Chestnut Soup is a delicious and hearty soup that is perfect for any occasion. This soup is made with a combination of roasted red peppers, chestnuts, and other flavorful ingredients that come together to create a rich and satisfying dish.
To make this soup, you will need the following ingredients per serving:
- 1 red bell pepper, roasted and peeled
- 1/2 cup roasted chestnuts, peeled
- 1/2 onion, chopped
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable broth
- 1/4 cup heavy cream
To start, preheat your oven to 400 degrees F. Cut the red bell pepper in half and remove the seeds and stem. Place the pepper halves on a baking sheet and roast in the oven for 20-25 minutes, or until the skin is charred and blistered. Remove from the oven and let cool. Once cooled, peel the skin off the pepper and chop into small pieces.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes. Add the chopped roasted red pepper, chestnuts, smoked paprika, cumin, salt, and black pepper. Stir to combine and cook for another 5 minutes.
Add the vegetable broth to the pot and bring to a boil. Reduce the heat and let simmer for 10-15 minutes, or until the chestnuts are tender. Remove from heat and let cool slightly.
Using an immersion blender or a regular blender, puree the soup until smooth. Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat until warmed through.
This Roasted Red Pepper and Chestnut Soup is a perfect appetizer or main course for any meal. The soup has a rich and creamy texture with a smoky and slightly sweet flavor from the roasted red peppers and chestnuts. The soup is also vegan and gluten-free, making it a great option for those with dietary restrictions.
Type of dish: Soup
Main ingredients: Roasted red pepper, chestnuts, vegetable broth
