Roasted red bell peppers are miles away from their un-roasted, raw red bell pepper siblings. While there is only the difference of a scorched and blistered skin and a cooked and soft inside, those details make all the difference when it comes to red bell peppers.
Somehow, their green and yellow cousins are never the same roasted, even though they are from the same family. In this video, we show you how to make the greatest bell pepper recipe of all time- with your very own red bell peppers!
While you could easily use jarred or canned red bell peppers for this soup, please resist the temptation to do so. Using freshly charred and roasted red bell peppers makes all the difference when you take the first bite of this soup- you get all of the amazing flavors, while a jarred or preserved one will have less smoky overtones and come with an unpleasant preserved flavor.
If you’re trying to make this soup for a vegetarian friend, have no fear- this soup has no meat at all! To go the extra mile and ensure it is safe for vegetarians and vegans, just use vegetable stock instead of chicken stock as the basis for your favorite pepper dish!
By: Lizzie Kim