Here's a recipe for Spanish-inspired roasted red pepper and tomato soup:
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Ingredients:
- 4 red bell peppers, halved and seeds removed
- 2 large tomatoes, halved
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Chopped fresh parsley or cilantro for garnish (optional)
- Crusty bread for serving
Instructions:
1. Preheat your oven to 400°F (200°C). Place the halved red peppers and tomatoes on a baking sheet, cut side down. Roast in the oven for about 25-30 minutes, or until the skins are blistered and beginning to char.
2. Once roasted, remove the peppers and tomatoes from the oven and let them cool slightly. Then, peel off the skins and discard them.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
4. Chop the roasted red peppers and tomatoes, and add them to the pot with the onions and garlic.
5. Stir in the vegetable broth, smoked paprika, dried oregano, and ground cumin. Bring the soup to a simmer, then reduce the heat to low and let it cook for about 15-20 minutes to allow the flavors to meld together.
6. Using an immersion blender or transferring the soup to a blender in batches, blend the soup until smooth and creamy. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with chopped fresh parsley or cilantro if desired. Enjoy with crusty bread for dipping.
This Spanish-inspired roasted red pepper and tomato soup is flavorful, comforting, and perfect for chilly days. Buena provecho!