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Italian Beef Ragu Recipe

Italian Beef Ragu Recipe
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5.2 from 13 reviews

This Roasted Red Pepper Soup is a velvety, flavorful dish that is perfect for a cozy night in. The smoky roasted peppers combined with aromatic herbs create a comforting soup that is sure to warm you up.

Ingredients

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Roasted Red Pepper Soup:

  • 6 large red bell peppers, roasted and peeled
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven: Preheat the oven to 400°F (200°C).
  2. Roast the peppers: Place the whole red bell peppers on a baking sheet and roast in the oven for about 30-40 minutes, turning occasionally, until the skins are charred.
  3. Remove and peel: Remove the peppers from the oven, place them in a bowl, and cover with plastic wrap. Let them steam for 10 minutes, then peel off the charred skins, remove the seeds, and chop the flesh.
  4. Sauté onions and garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
  5. Add remaining ingredients: Add the roasted red peppers, vegetable broth, smoked paprika, dried thyme, salt, and pepper. Bring to a simmer and cook for 20 minutes.
  6. Blend the soup: Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
  7. Adjust seasoning and serve: Taste the soup and adjust the seasoning if needed. Serve hot, garnished with a drizzle of olive oil and a sprinkle of fresh thyme.

Notes

  • This soup can be stored in the refrigerator for up to 3 days.
  • For a creamier texture, you can stir in some coconut milk or heavy cream before serving.

Nutrition

Find it online: https://easy-tapas-recipes.com/italian-beef-ragu-recipe/