Smoked Red Pepper Soup with Anchovy Crostini
Dive into the deep, smoky flavors of this Smoked Red Pepper Soup with Anchovy Crostini, a gourmet twist on comfort food that’s as elegant as it is satisfying. Featuring the rich earthiness of roasted red peppers, enhanced by a touch of smoked paprika and velvety heavy cream, this soup offers a luxurious depth with every spoonful. Paired perfectly with crisp crostini slathered in a bold anchovy butter and garnished with fresh parsley, this dish combines rustic charm with sophisticated flair. Whether you’re hosting a cozy dinner party or treating yourself to an elevated lunch, this recipe delivers the ideal balance of creamy, smoky, and savory goodness. Serve it warm with the crostini on the side for a delightful dipping experience that screams culinary finesse.
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Recipe Information
Ingredients
- 4 whole red bell peppers
- 3 tablespoons olive oil
- 1 medium yellow onion
- 3 whole garlic cloves
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 0.5 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 whole baguette
- 6 whole anchovy fillets
- 2 tablespoons butter
- 2 tablespoons parsley
Instructions
Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are blackened and blistered.
Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes, then peel off the skins, remove the seeds, and roughly chop the peppers. Set aside.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Dice the onion and sauté for 5-7 minutes, or until softened.
Mince the garlic cloves and add them to the pot, cooking for an additional 1-2 minutes until fragrant.
Stir in the smoked paprika and tomato paste, cooking for 1 minute to enhance their flavors.
Add the roasted red peppers and vegetable broth to the pot. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, then return it to the pot.
Stir in the heavy cream, salt, and black pepper. Taste and adjust the seasoning as needed. Keep warm over low heat.
To make the crostini, slice the baguette into 1/2-inch slices and brush each side with the remaining tablespoon of olive oil.
Toast the slices in a skillet or under the broiler until golden brown on both sides.
In a small bowl, mash the anchovy fillets with the softened butter. Spread the anchovy butter onto each crostini and sprinkle with chopped parsley.
Serve the smoked red pepper soup hot, accompanied by the anchovy crostini on the side for dipping or topping.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1717 mg | 75% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 14.8 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 95 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1075 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
