3.8

Roasted Red or Yellow Pepper Soup

Serves 4 to 6
Prep time 30 minutes
Cook time 1 hour
Total time 1 hour, 30 minutes
Dietary Vegetarian
Meal type Soup
Misc Freezable
From book Cooking Soups for Dummies
Roasted bell peppers make a splendid soup. Roasting not only removes the skin, but also softens the flesh and intensifies the sweetness of the peppers.

Ingredients

  • 6 red or yellow bell peppers (seeded and halved)
  • 2 tablespoons olive oil (plus additional for rubbing the peppers)
  • 1 Medium celery stalk (finely dice, about 1/3 cup)
  • 2 cups shredded carrots (about 3-4 medium)
  • 1 plump garlic clove (minced)
  • 2/3 cups dry white wine (or vermouth)
  • 3.5 cups chicken or vegetable broth
  • 3/4 teaspoons dried rosemary (or 1.5 t. fresh)
  • 3/4 teaspoons salt (to taste)
  • 1/4 teaspoon black pepper (freshly ground)
  • 1/8 teaspoon cayenne (or less (do NOT overdo!))
  • 2 teaspoons lemon juice (fresh)
  • 1-2 tablespoon sour cream (for garnish (optional))

Directions

To roast the peppers
Step 1.
Preheat the broiler. Flatten the ppers slightly. Lightly rub them with some olive oil, put them skin side up on a broiler tray or baking sheet, and broil until the skins are blistered and charred (about 10-15 minutes).
Roasting the peppers
Step 2.
Put the peppers in a plastic or paper bag and close tightly. When peppers are cool enough to handle, peel, using a paring knife to scrape off the skin and discard it. Slice the peppers thinly.
Put the peppers in a paper or plastic bag
Step 3.
In a large pot over medium heat, heat the olive oil. Add the onion and celery. Saute, stirring occasionally, until very tender, about 15 minutes. Add the carrots and garlic and saute, stirring occasionally, for 5 minutes. Add the white wine and cook for 3 minutes.
Sauteeing the onions and celery
Step 4.
Add the broth, peppers, and rosemary. Reduce the heat to medium-low. Cover and simmer until the vegetables are very tender, about 30 minutes.
The peppers, carrots, rosemary, and broth sauteed
Step 5. Strain the soup, reserving the broth. Puree the vegetables with a small amount of the broth in a blender or food processor until smooth. Alternatively, if you have a hand blender, leave the soup in the pot, but remove some of the broth and blend.
Step 6. Combine the puree with enough of the reserved broth to make the desired consistency. Season with salt, pepper, cayenne (if desired), and lemon juice. Reheat over medium heat. Swirl in the cream or sour cream (if desired).