Roasted Red Pepper Soup (PURE Red Pepper Flavor)

Slice red bell peppers in half lengthwise and remove seeds and core.

Place peppers on a lined baking tray for roasting.

Set oven to low broil and roast peppers for about 15 minutes, checking after 10 minutes until skins char and blacken.

Transfer roasted peppers to a heat-proof bowl and cover to steam for a few minutes.

Peel off the charred skins from the peppers once cooled.

Roughly chop the peeled peppers and set aside.

In a pot, heat 1/4 cup peanut oil over medium heat to make a roux.

Add 1/4 cup all-purpose flour to the oil and stir constantly for about 10 minutes until it reaches a coppery color.

Add 1 medium chopped onion and 2 chopped red fresno peppers to the roux and cook for 4-5 minutes until softened.

Stir in the reserved chopped roasted red peppers, 4 minced garlic cloves, 1 tablespoon smoked paprika, and 1 teaspoon ground cumin, along with salt and pepper to taste.

Cook for about a minute until the garlic is fragrant.

Add 2 cups of chicken stock to the pot and stir.

Equipment Needed

Spice Level: