Roast Red Pepper soup

It’s time to feel warm and cozy.  This soup will do the trick.

Last week red bell peppers were on sale for 79 cents each.  I can’t pass that up so I knew I had to take advantage of the good price and buy more than just one or two.

Here’s what you need:

5 red bell peppers
1 onion, roughly chopped
5 cloves garlic
2 cups new potatoes, quartered
32 oz. chicken broth
water
1 chicken bouillon cube
1/2 cup white wine
1/4 cup heavy cream
dash of paprika
olive oil
salt & pepper

(My ingredients photo isn’t exactly correct.  Sorry.  At the last minute I decided to use heavy cream instead of whole milk.  The wine and paprika were last minute game-time-decisions also)

Roast the bell peppers by placing them under the broiler for about 15 minutes, turning them once. When parts of the skin start to turn black then they are done.  Immediately but them in a paper sack or pastic bag and let them sit.

In the mean time saute (in a heavy pot or dutch oven) the onions, garlic and potatoes in a little bit of olive oil until onion start to become translucent.  Season with s&p.  Add wine and scrape the bottom of the pot with a wooden spoon.  Get all that nice brown stuff up and simmer for about 5 minutes.  Add enough water to just cover, add the bouillon cube and make sure it dissolves and is incorporated.  Let all the ingredients get to know each other at a low simmer.

While the veggies are taking a jacuzzi soak it’s time to peal the peppers.  Because they have been sitting in the bag for 10 minutes or so the skin should easily peel right off.  Discard the stem and as much of the seeds as possible.  Rough chop and add to the pot.  Add the chicken broth.  Add more water if it looks like there isn’t enough liquid to cover everything really well.

Let it simmer for 30 minutes or so.  Long enough to pick up some toys, check your email, read this blog and discover that new toys have replaced the other ones and been scattered around the living room.

After you have given up the toy clean up battle it’s time to blend the soup.  Using a submersible blender (if you don’t have one of these I guess you could do it in batches in the regular blender but that sounds like a pain so I suggest you run out to Kohl’s or Target and get a submersible one) blend everything until smooth.  Add the heavy cream, a dash of paprika, stir and you’re ready to enjoy.

I added half a package of ziti pasta (cooked al dente).  If I add pasta to it I can call this a meal.  With out pasta it’s just lunch or a first course.

In case you can’t tell, I love Instagram.

6 Responses

  1. Mmmmmm….I bought lots of cheap peppers last week too! Thanks for the great idea!

  2. Christie D.

    THANK YOU for this recipe… I have been anxiously awaiting this post! I told my family how good this soup was – I hope mine turns out half as good as yours. 🙂

  3. […] lunch we served roast red pepper soup, bacon & asparagus quiche, grapefruit & avocado salad with poppy seed dressing and italian […]

  4. […] give it up completely.  The weekly specials are pretty amazing.  88 cents for red bell peppers!  Roasted red bell pepper soup here I come.  These bell peppers won’t always been 88 cents as the specials change every […]

  5. […] lunch we served roast red pepper soup, bacon & asparagus quiche, grapefruit & avocado salad with poppy seed dressing and italian […]

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