Roasted Red Pepper and Smoked Paprika Velouté
Roasted Red Pepper and Smoked Paprika Velouté
This Roasted Red Pepper and Smoked Paprika Velouté is a symphony of flavors, perfect for chilly evenings or as an elegant starter. The natural sweetness of red bell peppers, intensified through roasting, melds beautifully with the distinctive warm and earthy notes of Spanish smoked paprika. A luxurious velvety texture is achieved with a touch of cream, transforming simple vegetables into a sophisticated soup. Garnished with fresh chives and a delicate drizzle of olive oil, this vibrant and smooth velouté offers a delightful depth of flavor and is surprisingly easy to prepare, making it an impressive yet comforting addition to any meal.
- Preparation time
- 25 min
- Cooking time
- 45 min
- Total time
- 1 hr 10 min
- Servings
- 6
Instructions
Preparation
- 1Preheat oven to 400°F (200°C). Place the halved red bell peppers on a baking sheet, cut-side down. Drizzle with 1 tablespoon of olive oil.
Cooking
- 1Roast the red bell peppers for 25-30 minutes, or until the skins are blackened and blistered. Remove from the oven and transfer to a bowl, covering immediately with plastic wrap or a plate to steam for 10-15 minutes. This helps loosen the skins. Once cooled, peel the skins from the peppers and discard.
- 2In a large pot or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- 3Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.
- 4Add the roasted, peeled red bell peppers and vegetable broth to the pot. Bring to a simmer, then reduce heat and let it gently cook for 15 minutes.
- 5Carefully blend the soup using an immersion blender until completely smooth. Alternatively, transfer in batches to a stand blender and process until smooth. Return the soup to the pot.
- 6Stir in the cream (or coconut milk). Season with salt and black pepper to taste. Heat through gently, without boiling, for a few minutes.
Serving
- 1Ladle the hot velouté into bowls. Garnish each serving with fresh chives and a drizzle of olive oil, if desired. Serve immediately.
Nutrition Information
- Calories
- 181 kcal
- Protein
- 3 g
- Fat
- 13 g
- Carbs
- 10 g
| Nutrient | Per serving |
|---|---|
| Calories | 181 kcal |
| Protein | 3 g |
| Fat | 13 g |
| Carbs | 10 g |
Tips
- For easier peeling, ensure peppers are properly steamed after roasting by covering them tightly for at least 10 minutes.
- To achieve a truly silky smooth velouté, pass the blended soup through a fine-mesh sieve after blending.
- Pair this rich velouté with crusty bread or a fresh green salad for a complete and satisfying meal.