Best Smoked Paprika And Red Bell Pepper Soup Recipes

ROASTED RED PEPPER AND TOMATO SOUP RECIPE

Steps:

• Roast the bell peppers on a hot cast iron plate until charred all over. Transfer to a bowl and cover with plastic wrap until cool enough to handle. Peel and discard the skins and the core. Reserve one of the roasted peppers and tear it into rustic pieces. Set aside. Puree the rest in a small food processor with a splash of olive oil and a splash of red wine vinegar until a chunky sauce forms. Set aside.
• Heat up 3 tbsp of the olive oil in an enameled cast iron pot on medium low flame. Sauté the onion with a pinch of sea salt until softened and begins to get a little color. Add the red pepper flakes, bay leaf and garlic and sauté an additional minute making sure not to burn the garlic. Stir in the purred roasted peppers and smoked paprika.
• Transfer the canned tomatoes to a bowl and using your hands crush them into rustic chunks and add them to the soup pot. Stir and pour in the water. Bring to a gentle simmer and partially cover with a lid. Allow the soup to cook gently for about 45 minutes until the flavors have married and desired consistency is achieved. Adjust seasonings to your taste with sea salt. Serve hot with the reserved pepper pieces and drizzles of pesto. Garnish with the toasted pine nuts, fresh parsley and basil.

SMOKED PAPRIKA AND RED BELL PEPPER SOUP

Steps:

• Peppers:, halved brushed with olive oil, baked in a very hot oven until the skin blisters and blackens.
• Place in a plastic bag 10 minutes, then remove blackened skin, and chop coarsely.
• Heat the 2 tablespoons olive oil in a large saucepan over medium heat.
• Cook the onions, garlic and chillies until soft, but not brown.
• Add the paprika and cook for 1 more minute.
• Add the peppers, stock, potatoes, parsley, thyme sprigs and simmer gently for about 20 minutes or until the potatoes are soft.
• Remove the herb sprigs.
• Puree in a food processor until smooth adding the thyme, vinegar and cream (if you're using it) just before you finish.
• Serve hot with garlic bread, or cold garnished with guacomale.