Ingredients and Weight:
- Red bell peppers, 5 pounds (seeded and chopped)
- Yellow onion, 1 pound (chopped)
- Garlic, 1 head (minced)
- Jalapeño pepper, 1 (seeded and minced)
- Vegetable broth, 6 cups
- Tomato paste, 1/4 cup
- Smoked paprika, 2 teaspoons
- Cayenne pepper, 1 teaspoon
- Ground cumin, 1 teaspoon
- Salt and pepper, to taste
- Heavy cream, 1/2 cup (optional)
- Cilantro, 1/4 cup (chopped, for garnish)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Sauté the onion and garlic in a large pot over medium heat until softened.
- Add the bell peppers and jalapeño and cook for 5 minutes.
- Stir in the tomato paste, paprika, cayenne, cumin, salt, and pepper. Cook for 1 minute.
- Add the vegetable broth and bring to a boil.
- Reduce heat and simmer for 45 minutes, or until the bell peppers are tender.
- Puree the soup with an immersion blender or in a regular blender until smooth.
- Stir in heavy cream, if desired.
- Garnish with cilantro and serve hot.
Nutritional Information:
Per serving (1 cup):
- Calories: 200
- Fat: 10g
- Sodium: 500mg
- Carbohydrates: 30g
- Protein: 5g
Dish Characteristics:
- Creamy and flavorful
- Mildly spicy
- Vibrant red color
- Healthy and satisfying
User Comments:
- "This soup was absolutely delicious! The perfect blend of sweet bell peppers and a hint of spice." - Jessica K.
- "I love the smokiness of the paprika and the creaminess of the soup. It's a great appetizer or light main course." - David S.
- "I made this soup for a dinner party and everyone raved about it. It's a keeper recipe!" - Emily G.
Special Precautions and Tips:
- If you don't have an immersion blender, you can transfer the soup to a regular blender and puree it in batches.
- For a spicier soup, add more jalapeño pepper.
- You can also add other vegetables to this soup, such as carrots, celery, or potatoes.
