Christen’s Roasted Red Pepper Soup

Yesterday I went to lunch with a good girl friend to a place that specializes in soups and sandwiches, a “ladies lunch” type of place. I ordered the roasted red pepper soup (never had it before!) and a BLT with avocado sandwich. I’d had the sandwich before and how can you fail with that? You can’t! But this soup. One word. Heaven. I decided to look up some recipes, see what the basics of this soup are. So many different recipes had so many different versions, so I made my own and I hope you enjoy it! It makes four generous servings.

Christen’s Roasted Red Pepper Soup

Ingredients:

3 red bell peppers
1/2 yellow onion, chopped
4-5 cloves garlic, chopped
4-5 baby carrots, chopped into small pieces
1 tomato, peeled and quartered
4 cups chicken broth
appx. 4 fresh basil leaves, chopped
1 tablespoon evaporated milk
seasonings to taste (salt, pepper, etc)
extra-virgin olive oil

Method:

Cut the bell peppers in half, removing the seeds and stems. Place on a baking sheet skin side up, brush lightly with olive oil and broil until browned and blistered on top (when they’re done, remove from oven and set aside to cool). While the bell peppers are cooking, saute’ onions, garlic and carrots in a small amount of olive oil until tender. You may add a splash of chicken broth if it’s starting to stick. When almost tender, add the tomato and basil. Cook for an additional 5 minutes, then add the rest of the chicken broth. Your bell peppers should be cool enough to handle now, so very gently remove the skins, then roughly chop the flesh and add to the pot. Discard the skins. Let simmer about 5-10 minutes, then puree to a fairly smooth texture using an immersion blender (you may want to empty to a big bowl if you are using a nonstick pot as I was). Once smooth, return it to a slow simmer and add the cream and seasonings. Let simmer a few more minutes and taste test.

Serve with optional green onions and cheese. Would be great accompanied with a grilled cheese sandwich!


Christen’s Roasted Red Pepper Soup

The Verdict: I think this picture speaks for itself…

We had no leftovers AT ALL!

This recipe would be very easily doubled for a small dinner party, and could also be served in smaller portions (this was a main part of our dinner so we ate it all!).

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