This Roasted Red Pepper Soup Shooters Recipe is a delightful appetizer perfect for Thanksgiving gatherings. The vibrant flavors of roasted red peppers combined with creamy elements create a rich and satisfying taste that will impress your guests.
These soup shooters are not only visually appealing but also easy to serve and enjoy. They can be prepared ahead of time, making them a convenient choice for your Thanksgiving menu.
Elegant Roasted Red Pepper Soup Shooters
These roasted red pepper soup shooters feature a smooth and creamy blend of roasted red peppers, garlic, and vegetable broth, garnished with a drizzle of olive oil and fresh herbs. The recipe takes about 30 minutes from start to finish and serves 6-8 shooters.
Ingredients
- 4 large red bell peppers, roasted and peeled
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Roast the Peppers: Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 25-30 minutes, or until the skins are charred. Remove from the oven, cover with foil, and let them steam for 10 minutes. Peel off the skins and set aside.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent (about 5 minutes).
- Blend the Soup: Add the roasted red peppers and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes. Use an immersion blender to puree the mixture until smooth. Stir in the heavy cream and season with salt and pepper.
- Serve: Pour the soup into shooter glasses and garnish with a drizzle of olive oil and fresh herbs. Serve warm as a delightful appetizer.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 6-8 shooters
- Calories: 150kcal
- Fat: 10g
- Protein: 2g
- Carbohydrates: 12g
