Beth Dooley’s delicious soup recipe is perfect to make at this time of year, when peppers are abundant. Roasting red peppers transforms their flavor and texture to be tomatoey, honey sweet, smoky, and lush.
Roasted Red Bell Pepper Soup
Serves 4
2 Tbs extra virgin olive oil
2 onions, chopped
2 cloves garlic, chopped
1 carrot, chopped
1 quart chicken stock or vegetable stock
3 large red bell peppers, roasted, peeled, and seeded (see below)
Salt and freshly ground pepper
Generous pinch of cayenne
Splash of sherry vinegar or balsamic vinegar
Roasted corn or crumbled feta
Chopped basil
Chopped cilantro
Heat the oil in a large soup pot over medium heat. Add the onions, garlic, and carrot, and saute until soft but not browned, about 15 minutes. Pour in stock, and turn the heat to high. Add the roasted peppers and salt, pepper, and cayenne to taste. As soon as the stock comes to a boil, reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Puree the soup using an immersion blender or a blender. Return the soup to the pot and adjust the seasonings, adding a splash of vinegar to taste. Serve garnished with roasted corn or crumbled feta and chopped basil and cilantro.
How to roast peppers:
Place whole peppers under a broiler or on an open grill, or them over a gas flame with tongs. Turn the pepper frequently until the skin is charred and blistered, about 15 to 20 minutes. Place the peppers in a paper bag or wrap them in paper towels for about 5 to 10 minutes to steam, which helps loosen the skins. Using a sharp knife, pull back the skin, cut the peppers, and discard the seeds.
