Thursday, September 20, 2012

Roasted Red Pepper Soup

I've made carrot soup, asparagus soup, tomato soup, corn soup, potato soup, squash soup, pumpkin soup, beet soup, and broccoli soup, but I have never made roasted red pepper soup...until now.  And what a success it was.  Perfectly peppery, roasted, and spiced.  Also, it was extraordinarily fresh, and incredibly healthy (until I ate about fifty pretzel sticks).  This soup is perfect for fall--my favorite time of year! 

I can't wait to make it again.







Roasted Red Pepper Soup
Adapted from this recipe.
  • 1 medium sweet onion, diced
  • 5 carrots, peeled and chopped
  • 2 or 3 cloves of garlic, minced
  • about 30 ounces of lower sodium chicken broth (I used 2 cans)
  • 7 red peppers
  • between 1 and 2 tablespoons of crushed thyme
  • between 1 and 2 tablespoons of crushed rosemary
  • 1/2 teaspoon of black pepper
  1. In a large pot, saute the onions and garlic.  
  2. Add the carrots and the broth.  Simmer until carrots are cooked through.
  3. While the carrots and onions are simmering, prepare your peppers...
  4. With the broiler on high and the oven rack on the top notch, place the peppers on their side on a cookie sheet covered with tinfoil.
  5. Cook for 5 to 7 minutes until the side on top begins to blacken and blister.
  6. Use tongs to flip a quarter turn.  Cook for 5-7 minutes again until that side is blackened and blistered.
  7. Continue with the rest of the sides.
  8. Remove the peppers from the oven and place in a paper bag.  Let them sit for 15 to 20 minutes.
  9. Peel the skin and remove the seeds and stems.
  10. Dice the peppers.
  11. Add the peppers to the carrots and broth.
  12. Use an immersion blender to puree the soup.
  13. Add the spices.  Taste and adjust.
  14. Serve hot and garnish with a little rosemary.
  15. ENJOY!

In a pot, saute sliced onions and chopped garlic until soft. Add vegetable stock and roasted bell peppers. Bring to a boil, then reduce to a simmer. Season soup with salt and pepper. Fill a blender half full, and blend until smooth. Repeat blending until all soup is blended. Reheat soup and serve hot.

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