Sopa De Pimiento Rojo Asado (roasted Red Pepper Soup)
Sopa de Pimiento Rojo Asado, or Roasted Red Pepper Soup, is a classic dish from Aragonese cuisine. This flavorful and vibrant soup is perfect for a cozy meal on a chilly day.
Ingredients
- 4 red bell peppers, roasted and peeled
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic, and sauté until softened.
- Stir in the roasted red peppers and smoked paprika, and cook for 2-3 minutes.
- Pour in the vegetable broth and bring the soup to a simmer.
- Simmer for 15-20 minutes, then remove from heat.
- Using an immersion blender, purée the soup until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with a drizzle of olive oil and a sprinkle of smoked paprika.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 6g
Supplies
Large pot Immersion blender
Tools
Cutting board Knife Spatula
Serving suggestions
Serve the soup with a side of crusty bread or a fresh green salad.
Tips & tricks
For an extra smoky flavor, you can roast the red peppers on a grill or over an open flame before peeling and using in the soup.
Cost
$10