Roasted Red Pepper Soup

Finished Red pepper soup

This week we were teased by cool fall weather here in Southern California. Teased in between 90 degree days. Fall is my favorite time of year.

I might have mentioned that I was a picky eater growing up. Soups were not on my menu. Boy, did I miss out. Cooking has opened up the door for foods I never would have tried. This was one of the first soups I made at home. It is from Mark and Nancy Silverton’s At Home cookbook.

The recipe is fairly easy. You put everything in foil,  seal it all up and roast. The only time consuming part is when you have to peel and clean the peppers.

The soup has so much flavor and is pretty healty, minus the cream. This makes for a great meal hot served with a salad or serve it cold during the summer as a starter.

Roasted Red Pepper Soup
Adapted from Mark and Nancy Silverton’s At Home Cookbook

4 large red bell peppers
1 large onion, coarsey chopped
3 garlic cloves, chopped
1/4 tsp. crushed red pepper
1/2 jalapeno, seeded and minced
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
3 tablespoons olive oil
1 1/4 cup chicken broth
1/4 cup water
1/2 cup heavy cream

1. Preheat the oven to 400 F.

onion garlic jal
2. Place two 24 inch long sheets of aluminum foil one lengthwise and one across the side. Place the peppers and onion on the foil, sprinkle with garlic, crushed pepper, fresh chili, salt, and pepper, and drizzle with olive oil. Wrap securely so that no juices will escape and place the cookie sheet in the upper third of the oven. Bake for 1 hour.

peppers in foil
3. Remove from the oven and let cool without opening the foil. When cool enough to handle, remove the skin from the peppers, cut them in half, and scrape the seeds and core from the inside.

roasted peppers

4. Place the roasted peppers and vegetables, along with any liquid that has accumulated in the oil, in a food processor fitted with the metal blade. Puree until smooth. Add the chicken broth and water and pulse until combined. Pour into a nonreactive bowl, cover, and refrigerate for several hours or as long as overnight.

5. When ready to serve, whisk the cream in a medium bowl just until airy and light. Ladle the soup into 6 bowls and carefully float 2 tablespoons of cream in the center of each. Sprinkle with chives and serve.

Serves 6

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