How do you get the bitter taste out of red pepper soup?

The tanginess of the red wine vinegar should counteract any bitterness in this roasted red pepper soup. If you still taste the bitter flavor, simply add a little lemon juice. If the soup is too acidic, feel free to add a pinch or two of sugar.

How do you roast red peppers?

Cut the peppers into quarters, spread out on a parchment-lined baking sheet, and roast in a 450F oven for 20 minutes. For a nice char, broil for a few minutes too!

How do you neutralize red pepper in soup?

Red bell peppers are slightly sweet, so they do not add any heat to this soup. We add heat with the red pepper flakes. If the soup is too spicy, you can always add a bit of yogurt, heavy cream, coconut milk, or coconut cream to balance and cool it.

Should you peel red peppers after roasting?

There is no need to peel the peppers! Not only does it add an extra step, but the skin on the bell peppers is full of vitamins and antioxidants.

Do you roast peppers face up or down?

Face down. Lay the peppers out on parchment skin side up. This is especially nice when broiling to give the skin a little char.

How long does it take to roast peppers?

It takes about 20 minutes, depending on your oven. Add a few extra minutes for broiling.

Roasted Red Pepper and Tomato Soup

Description

Roasted Red Pepper and Tomato Soup is a twist on classic tomato soup, with the delicious sweetness and smoky flavor of roasted red peppers and tomatoes. Top with croutons and fresh basil. Vegan.

Ingredients

Units Scale

2 red bell peppers, destemmed and cut into quarters
3 lbs fresh ripe tomatoes (a mix of romas, heirlooms, cherry tomatoes- a mix of whatever you have available!)
3 shallots, peeled and sliced in half ( sub an onion cut into quarters)
1 tablespoon extra virgin olive oil, divided
3 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional- adjust to taste)
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
1 1/2 cups vegetable broth or chicken broth
1 teaspoon red wine vinegar
a handful of fresh basil leaves (or chopped parsley)

Garnish: a drizzle of basil oil, croutons, a swirl of yogurt or heavy cream, or for dairy-free –coconut milk or coconut cream. Aleppo pepper flakes and truffle salt are a nice touch.

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Instructions

Heat oven to 450F degrees.
Place on parchment paper on a baking sheet. Arrange tomatoes and bell peppers skin side up and add shallots Brush with a couple teaspoons of olive oil and sprinkle with salt. Roast for 20 minutes in the middle of the oven. Then turn the oven to broil for 3-5 minutes to get a light char. (watch your parchment!)
Saute garlic and red pepper flakes with remaining olive oil for 1 minute, stir frequently.
Add roasted vegetables, cooked garlic, salt, and smoked paprika to a blender and blend until smooth. Alternatively, add everything into the soup pot and use an immersion blender. (I like this soup nice and smooth and used a vita-mix blender.)
Pour into a medium pot, add broth, and red wine vinegar. Adjust seasonings adding salt and pepper to taste. Warm to a simmer and serve.
Top each bowl with fresh basil leaves and your choice of garnishes.

Notes

Storage and freezing: Store soup in the refrigerator for 4 days. Freeze for up to 3 months, thaw overnight before reheating.

Nutrition

Serving Size: 1 cup
Calories: 74
Sugar: 7.7 g
Sodium: 307.3 mg
Fat: 2.6 g
Saturated Fat: 0.4 g
Carbohydrates: 12.1 g
Fiber: 3.5 g
Protein: 2.4 g
Cholesterol: 0 mg