Roasted Red Pepper Hummus Soup: Flavorful and Creamy Vegan Soup Recipe

Chef Nisha and Priya’s Roasted Red Pepper Hummus Soup: Flavorful and Creamy Vegan Soup Recipe

Recipe Type: Soup

Region: Global

Chefs: Nisha and Priya

Time to Eat: 30 minutes

Welcome back to **MyPhonePaintings**! Today, we’re making a rich and comforting **Roasted Red Pepper Hummus Soup**. This creamy, vegan soup is perfect for cozy nights or as a starter to impress your guests. With the delicious combination of roasted red peppers and hummus, it’s a flavor-packed dish that’s both healthy and easy to prepare. Nisha and Priya are here to walk you through every step. Let’s dive in!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves: 4 people

Country of Origin: Middle Eastern Inspired

Ingredients:

• 2 red bell peppers (roasted and peeled)
• 1 cup hummus (store-bought or homemade)
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 2 garlic cloves (minced)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish (optional)
• Crusty bread or pita (optional, for serving)

Step-by-Step Instructions:

Nisha: "Alright, Priya, let's get our red peppers roasted and peeled. Roasting them brings out such a wonderful sweetness and smoky flavor!"

Priya: "Absolutely, Nisha! You can either roast them on the stovetop or in the oven. I love roasting them on the stovetop directly over the flame for a nice char, but the oven works great too!"

1. Roast the Red Peppers: "Place the red bell peppers directly over the stove flame or in a preheated oven at 400°F (200°C) for about 20 minutes, turning occasionally, until the skin is charred. Once done, place them in a bowl and cover with plastic wrap to steam them. This will make peeling the skin easier." - Nisha

Priya: "While the peppers are cooling, let’s get started on our base. Heat some olive oil in a large pot over medium heat, and sauté the onions and garlic until soft and fragrant."

2. Sauté the Onions and Garlic: "In a large pot, heat the olive oil. Add the chopped onions and garlic and cook until softened, about 5 minutes." - Nisha

Priya: "Next, we’re going to add our spices—cumin and smoked paprika. These will give our soup a lovely warmth and depth of flavor."

3. Add the Spices: "Stir in the cumin and smoked paprika, and cook for another minute to let the spices bloom." - Nisha

Priya: "Once the peppers are cool enough to handle, peel off the skins and remove the seeds. Then, chop them up into small pieces and add them to the pot with the onion and garlic."

4. Add Roasted Red Peppers: "Peel and chop the roasted red peppers, then add them to the pot along with the onion and garlic mixture." - Nisha

Priya: "Now, let’s add the vegetable broth and bring everything to a simmer. We’re creating a rich, flavorful base that will really come together with the hummus."

5. Add Vegetable Broth: "Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 10 minutes to blend all the flavors together." - Nisha

Priya: "Once everything is simmering nicely, we’ll stir in the hummus. It’s the key to making this soup creamy and luxurious!"

6. Add the Hummus: "Stir in the hummus and let it melt into the soup, making it thick and creamy. Simmer for another 5 minutes to allow the flavors to combine." - Nisha

Priya: "Finally, season the soup with salt and pepper to taste. We’re almost ready to serve!"

7. Season and Adjust: "Taste and adjust the seasoning with salt and pepper, and if you like it a little spicier, add a pinch of cayenne pepper!" - Nisha

Priya: "Now, ladle the soup into bowls and garnish with fresh parsley or cilantro. You can also serve it with some crusty bread or warm pita on the side!"

8. Serve and Enjoy: "Your Roasted Red Pepper Hummus Soup is ready to enjoy! Creamy, flavorful, and perfectly comforting." - Nisha

Pro Tips for Perfect Roasted Red Pepper Hummus Soup:

• Priya: "For an extra smooth soup, use an immersion blender to purée the soup to your desired texture."
• Nisha: "If you like your soup a bit more tangy, you can squeeze in some fresh lemon juice just before serving!"
• Priya: "For an extra boost of flavor, try adding a dollop of extra hummus on top when serving."
• Nisha: "You can also experiment with adding a bit of tahini to the soup for even more richness."

Optional Variations:

• Spicy Version: "Add some red pepper flakes or a chopped jalapeño for a spicy kick!" - Priya
• Vegan Version: "This soup is already vegan, but you can add a handful of greens, like spinach or kale, for extra nutrients!" - Nisha
• Nut-Free Version: "If you prefer to skip the hummus, you can replace it with cashew cream for a nut-free creamy soup." - Priya

Dietary Considerations:

• This soup is naturally vegan and gluten-free. If you're avoiding nuts, make sure to use hummus that’s nut-free, or substitute with a creamy alternative like cashew cream.
• For a lower-calorie version, reduce the amount of olive oil used in sautéing or use a lighter version of hummus.
• If you’re watching your sodium intake, opt for low-sodium vegetable broth and reduce the amount of salt added.

Serving Suggestions:

• Pair your soup with some warm pita or crusty bread for a complete meal.
• For a light and fresh touch, serve with a side of mixed greens or a tangy cucumber salad.
• If you’re craving a more filling meal, try adding a side of roasted vegetables or a quinoa salad.

Did You Try This Roasted Red Pepper Hummus Soup Recipe?

We’d love to hear from you! Drop a comment below and let us know how your **Roasted Red Pepper Hummus Soup** turned out. Don’t forget to share this recipe with your friends and family who love creamy, flavorful soups. And of course, subscribe to our newsletter for more mouth-watering recipes like this—straight to your inbox!

Happy Cooking from Nisha and Priya at MyPhonePaintings!