Chipotle Red Pepper Soup: Smoky, Creamy, and Comforting

Chipotle Red Pepper Soup is a smoky, creamy, and slightly spicy dish that’s perfect for warming up on cold days. The combination of roasted red peppers and chipotle peppers creates a bold and flavorful soup that’s easy to make and packed with nutrients.

Ingredients:

• 4 large red bell peppers, roasted and peeled
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 chipotle peppers in adobo sauce (adjust to taste)
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream (optional, for creaminess)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin powder
• Salt and black pepper, to taste
• Optional toppings: sour cream, croutons, chopped cilantro

Instructions:

1. Roast the Peppers:

   • Preheat your oven to 450°F (230°C). Place the red peppers on a baking sheet and roast until the skins are charred, turning occasionally (about 20-25 minutes).
   • Remove from the oven, place the peppers in a bowl, and cover with plastic wrap. Let them steam for 10 minutes, then peel off the skins and remove the seeds.

2. Sauté the Aromatics:

   • Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened.
   • Stir in garlic, smoked paprika, and cumin, and sauté for 1 minute until fragrant.

3. Add the Peppers and Broth:

   • Add the roasted red peppers and chipotle peppers to the pot. Pour in the vegetable or chicken broth and stir well.

4. Simmer and Blend:

   • Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld.
   • Use an immersion blender to blend the soup until smooth, or transfer it to a blender and blend in batches.

5. Add Cream (Optional):

   • Stir in the heavy cream if desired, and season with salt and black pepper to taste.

6. Serve:

   • Ladle the soup into bowls and garnish with your favorite toppings like sour cream, croutons, or chopped cilantro. Serve warm.

Tips:

• For extra heat, add more chipotle peppers or a pinch of cayenne.
• Use store-bought roasted red peppers for a quicker version.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.