Roasted Red Pepper And Rosemary Soup – a delicious recipe with red peppers, onion, butter, rosemary, chicken broth, tomato paste. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Roast the red peppers over an open flame or under a broiler. Once the skin is charred place the peppers in a bowl and cover for about 10 minutes. Once cool enough to handle, rub the skins off of the peppers.
2
Melt the butter over medium heat and saute the diced onions with the whole sprig of rosemary until the onions are translucent. Add the roasted peppers and broth and bring to a boil. Reduce the heat and simmer for about 15 minutes and stir in the tomato paste. Remove the rosemary sprig.
3
Using an immersion blender, blend the soup until it is thick.
4
Stir in 1/2 cup of cream and add salt and pepper to taste.
5
Serve with a tablespoon of cream drizzled on top. For extra heat, add a little sprinkling of hot smoked paprika.
744
kcal
Calories
34
g
Fat
11
g
Carbs
95
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 red peppers, 1 onion diced, 2 tablespoons butter, 1 sprig fresh rosemary, and more.
Yes, Roasted Red Pepper And Rosemary 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.
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