Red Velvet Soup Recipe

Name: Red Velvet Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter; 1 onion chopped; 2 cloves garlic minced; 4 sweet red peppers, peeled, seeded and chopped; 1 lb mushrooms finely chopped; 3 cups chicken or veg stock; 2 tsp paprika; 1 tsp sugar; 2 tsp fresh lemon juice or to taste; 1/4 tsp cayenne; salt and pepper

Servings: persons

1/4 cup butter
1 onion chopped
2 cloves garlic minced
4 sweet red peppers, peeled, seeded and chopped
1 lb mushrooms finely chopped
3 cups chicken or veg stock
2 tsp paprika
1 tsp sugar
2 tsp fresh lemon juice or to taste
1/4 tsp cayenne
salt and pepper

1
In a large saucepan, melt butter over medium-low heat.
2
Add vegetables and cook, stirring often, until softened (10 minutes).
3
Stir in stock, paprika and sugar, and bring to a boil.
4
Reduce heat and simmer uncovered for 20 minutes.
5
Puree in batches in the blender.
6
Strain through a sieve or pass through a food mill into a large bowl to remove any remaining bits of pepper skin.
7
Stir in lemon juice, cayenne and salt and pepper to taste.
8
Cover and chill 4 hours or overnight.
9
Taste and add more seasoning if desired.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup butter, 1 onion chopped, 2 cloves garlic minced, 4 sweet red peppers, peeled, seeded and chopped, and more.

Yes, Red Velvet Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Velvet Soup

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