Roasted Red Pepper Soup
I got this recipe from a friend. It's a family recipe from her Croatian family.
I got this recipe from a friend. It's a family recipe from her Croatian family.
- Carbohydrate 10.311933445 g
- Cholesterol 33.1720168333333 mg
- Fat 11.4913901666667 g
- Fiber 2.2577499353985 g
- Protein 8.341160775 g
- Saturated Fat 6.22440448933333 g
- Serving Size 1 1 Serving (245g)
- Sodium 309.662362333333 mg
- Sugar 8.0541835096015 g
- Trans Fat 0.762254280666666 g
- Calories 176 calories
Step-by-step
- Heat oil in medium saucepan over medium heat.
- Add celery, onion and garlic.
- Cook, stirring occasionally, until vegetables are softened.
- Add roasted peppers, bouillon, and water.
- Bring to a boil.
- Lower heat and simmer for 5 minutes.
- Pour soup in batches into blender and puree until smooth.
- Return soup to saucepan and stir in cream.
- Heat gently.
- Add salt and pepper to taste.
- Sprinkle with parmesan before serving.
Vibrant orange soup coats the back of a spoon with a glossy, opaque sheen that signals thorough emulsification. Making this soup requires managing heat zones and vessel capacity efficiently. Sauté the chopped onions, celery, and minced garlic in olive oil over medium heat for eight to ten minutes. Watch for the onions to turn translucent and the celery to soften before introducing liquids. Crowding the saucepan prevents proper moisture evaporation. Dissolve the chicken bouillon cubes completely in the five cups of boiling water to ensure an even savory base. Add the sliced roasted red peppers and simmer the mixture for five minutes. Hot liquids expand rapidly inside closed blender containers. Work in small batches and fill the blender jar no more than halfway. Vent the center feed cap slightly by covering it with a folded kitchen towel to let steam escape without splattering. Puree each batch on high for sixty seconds until zero particulate matter remains. Return the blended batches to the saucepan over low heat. Stir in the heavy cream and two-thirds cup of grated parmesan cheese gently. Do not let the dairy boil after addition or the proteins will curdle. Season with black pepper and salt only after the cheese incorporates fully. Standard immersion blenders offer a viable alternative if countertop space is limited, though a traditional countertop machine yields a smoother texture.
