This flavorful vegan roasted red pepper soup is made with ripe summer red bell peppers, lots of paprika and is topped with creamy tahini sauce and crispy broiled garlic bread croutons.
Here’s somthing you might not know about me: I have an amazing ability to trash a kitchen. I know, pretty special right? Seriously though, I’ve been keenly aware of this lately, as the time for photographing food is during the daylight hours, when I should be getting other work done. A typical scenario that plays out lately is me deciding to cook up and photograph something in the middle of the day. “I’ll just squeeze it in before lunch.” Right. This results in me rushing way more than I need to and transforming into a hurricane that spews dirty dishes and vegetable scraps everywhere in my path. I usually don’t have time to clean up right then and there (remember the whole workday thing), so I abandon my disaster for later on, forget it exists, until I’m reminded upon reentry into the kitchen at dinnertime. Sigh.
I console myself with the fact that messy food is the best food. This is a fact.
Well, this soup made a big mess, so I wasn’t sure if I should warn you or try to expain myself. I’m not exactly sure what I decided on, but you can read into the above and decide for yourself.
I’m actually suprised it made such a huge mess, because it was really easy. Usually the simple stuff doesn’t do that, which leads me to believe the mess was a result of my rushing and no fault of the soup.
It was also really delicious. The tahini and croutons are just dreamy. I mean, the soup itself is great and all. Simple red pepper soup, which I’ve made a million times before, and which I love but apparently I love it way more with tahini and croutons, because this was heaven. Don’t skip the tahini and croutons. You don’t have to swirl the tahini sauce, as long as it’s in there.
- 4 red bell peppers, stemmed, seeded and quartered
- 1 medium onion, quartered
- 1 garlic bulb
- 1-2 tbsp. olive oil
- 2 cups vegetable broth
- 1 tbsp. lemon juice
- 1 tbsp. paprika
- ½ tsp. thyme
- ¼ tsp. salt
- ¼ tsp. pepper
- 2 cups bread cubes (about 1 large dinner or sandwich roll)
- 1-2 tbsp. olive oil
- 1 garlic clove, minced
- a few dashes of salt and pepper
- Preheat oven to 400º. Place peppers and onion into roasting pan and drizzle with ½ to 1 tablespoon of olive oil. Toss to coat.
- Cut the top off of garlic bulb, so as to expose the tops of as many of the cloves as possible. Set on a sheet of foil and drizzle with ½ to 1 tablespoon of olive oil. Loosely wrap in foil.
- Place onions, peppers and garlic into oven. Bake onions and peppers until browned in spots and some blisters appear on peppers, 30-35 minutes, flipping once or twice during baking. Bake garlic until cloves are light golden brown, about 35-40 minutes. Remove from oven and allow to cool.
- Working in batches if needed, place peppers and onions into food processor bowl or blender. Squeeze garlic bulb to release the roasted garlic cloves and add to food processor or blender. Blend until very smooth, stopping to scrape down sides of bowl or pitcher as needed. Add up to 1 cup of vegetable broth to the mixture to help this along.
- Transfer mixture to medium saucepan. Add remaining broth, lemon juice, paprika, thyme, salt and pepper. Place over medium heat and stir a few times. Bring the mixture just to a simmer. Lower heat and allow to cook for 5 mintues, stirring occasionally. Remove from heat.
- While vegetables roast, whisk all ingredients together in small bowl, using as much water as needed to reach desired consistency.
- Stir olive oil, garlic, salt and pepper together in medium bowl. Add bread cubes and toss to coat. Arrange in an even layer on baking sheet. Place under broiler and broil just until browned, about 5 mintues, watching carefully to avoid burning.