Roasted Red Pepper Soup

Roasted Red Pepper Soup Drizzled in Olive Oil, Cream, and Fresh Chives

Did you know that one cup of chopped red pepper has three times more Vitamin C than an orange? It’s perfect for cold and flu season. At least once every fall, I try to make a big batch of Red Pepper Soup. It’s warm, slightly spicy, and has an amazing depth of flavour. It’s a great meal on its own, or on the side of a grilled cheese!

A note on the importance of roasting the peppers:
I learned some lessons the first time I made red pepper soup. Originally I diced up and sauteed the peppers before putting them in a food processor. This was a bad idea for two reasons: It doesn’t give it the same intensity of flavour as when you roast it, and you have to remove the skin! My first attempt was bumpy, pale, and too thin.

My second attempt was significantly better, and I haven’t changed the recipe since.

Recipe for Roasted Red Pepper Soup: 
6 Large Red Peppers
1 Yellow Onion (Diced)
6 Cups of Vegetable Broth
4 Cloves of Garlic (Minced)
2 Teaspoons of Olive Oil
2 Teaspoons of Paprika
1/4 Cup of Cream (More or Less)
Cayenne Pepper (To Taste)
Sea Salt
Cracked Peppercorns

Instructions for Roasted Red Pepper Soup

1: Preheat your broiler and move one of your oven racks to the top.

2: Drizzle olive oil over your red peppers, and place them under the broiler until blackened, turning once. Remove and allow to cool. Once your peppers are safe to handle, peel the skin off, and remove the seeds. Dice your roasted red pepper.

3: In a pan over medium heat, saute your onion and garlic until translucent in colour. Stir in your chopped peppers. Cook over medium heat for approximately 15 minutes, allowing some of the liquid to reduce.

4: Stir in your vegetable broth,  paprika, cayenne pepper, sea salt, and cracked peppercorns. Bring your soup up to a boil, then reduce the heat to a simmer. Allow your soup to simmer until all of your vegetables are tender (about 20 minutes)

5: Carefully ladle your soup into a food processor, and pulse until smooth. This may need to be done in batches.

6: Return your soup to the stove. Slowly pour cream into your blended soup, stirring as you do. Taste, and adjust if your soup requires more salt, pepper, or cayenne.

7: Serve garnished with fresh chopped chives, olive oil, and a drizzle of cream.

Enjoy! 

 

6 thoughts on “Roasted Red Pepper Soup

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