Red Pepper and Chili Soup recipe

Here’s a simple recipe for Red Pepper and Chili Soup:

Ingredients for Red Pepper and Chili Soup recipe:

• 2 red bell peppers, diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-2 red chili peppers (adjust based on your spice preference), finely chopped
• 1 can (400g) crushed tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro or parsley for garnish (optional)
• Sour cream or Greek yogurt for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onions and cook until they become translucent.
2. Add minced garlic and chopped red chili peppers to the pot. Sauté for a couple of minutes until fragrant.
3. Stir in diced red bell peppers and cook for about 5 minutes until they begin to soften.
4. Add crushed tomatoes, vegetable broth, ground cumin, smoked paprika, salt, and pepper to the pot. Bring the soup to a boil.
5. Once it boils, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes to allow the flavors to meld.
6. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth. Be cautious when blending hot liquids.
7. Taste and adjust the seasoning if necessary.
8. Serve the soup hot, garnished with fresh cilantro or parsley if desired. You can also add a dollop of sour cream or Greek yogurt on top.

Enjoy your delicious Red Pepper and Chili Soup!

FAQs

1. Can I adjust the spiciness of the soup to my preference?

   • Absolutely! The spiciness can be customized by adjusting the quantity of red chili peppers. For a milder version, use fewer chili peppers, and for a spicier kick, increase the amount according to your taste.

2. Can I use fresh tomatoes instead of canned crushed tomatoes?

   • Yes, you can substitute fresh tomatoes for canned crushed tomatoes. Simply peel, deseed, and chop fresh tomatoes to use in place of the canned ones. Keep in mind that this may alter the texture slightly.

3. How do I store and reheat the soup?

   • Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the soup on the stovetop over low to medium heat, stirring occasionally. You may need to add a splash of water or broth to reach your desired consistency.

4. Can I freeze Red Pepper and Chili Soup?

   • Yes, the soup can be frozen for future use. Allow it to cool completely before transferring it to a freezer-safe container. Leave some space at the top of the container to account for expansion during freezing. Thaw the soup in the refrigerator overnight before reheating.

5. What are some suggested toppings for serving?

   • Common toppings include a sprinkle of fresh cilantro or parsley for a burst of freshness. Additionally, a dollop of sour cream or Greek yogurt can add a creamy contrast to the heat. Some people also enjoy a drizzle of olive oil or a handful of shredded cheese as optional toppings. Feel free to get creative based on your preferences!