Smoked Red Pepper Soup

• Vegan
• Gluten free

• Produce

  • 1 head Garlic
  • 2 White onions

• Refrigerated

  • 210 g Tofu, smoked

• Canned Goods

  • 2 tbsp Olive oil or vegetable broth
  • 4 cups Vegetable broth

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1 Chipotle tabasco

• Baking & Spices

  • 1 tsp Paprika, smoked
  • 5 Red peppers

• Drinks

  • 1 cup Apple juice

Found on cearaskitchen.com

Description

Ingredients

• 5 red peppers
• 1 cup apple juice
• 1 head garlic
• 2 tbsp olive oil or vegetable broth
• 2 white onions, chopped
• 2 tbsp balsamic vinegar
• 1 - 2 tsp smoked paprika
• 4-5 cups vegetable broth
• Chipotle Tabasco
• Smoked tofu (210 grams, I used thisbrand)

Directions

• Prepare the smoker by placing wood chips into the bottom of the smoker and pouring apple juice into the bottom pan. The apple juice will evaporate when cooking and give the peppers the perfect flavor. Cover and warm the smoker up over high heat.
• Remove the green top of red peppers. Leave the seeds in the peppers - they give extra flavor to the soup.
• Place the red peppers and entire head of garlic on top of the smoker. Cover and smoke the red peppers and garlic for 1 hour in the smoker until soft on high heat over stove.
• Preheat oven to 400F/205C. Lightly oil a baking sheet. Cut tofu into cubes and place smoked tofu cubes on the pan.
• Toast the smoked tofu in the oven for 10-15 minutes until crispy.
• In a large pot, over medium-high heat, sauté onions with olive oil or vegetable broth until translucent. Peel the skin off the garlic. Add the smoked garlic and red peppers to the pot.
• Add smoked paprika, balsamic vinegar, salt and pepper to the pot. Sauté for a couple minutes and add 4 cups of vegetable broth. Stir.
• Remove from the heat and blend soup together until creamy with an immersion or standard blender. Add extra vegetable broth until soup reaches desired thickness.
• Pour soup back in the pot and warm up over medium-high heat. Taste and a couple splashes of chipotle Tabasco and additional salt and pepper to taste.
• Serve warm with toasted smoked tofu croutons on top! In the Summer, leave soup to cool and serve in small cups as a gazpacho.