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Roasted Red Pepper Soup


This is my favorite Roasted Red Pepper Soup recipe, it’s smoky and sweet with a hint of spiciness. The soup goes very well with some sourdough bread, and if you like a bit more heat, just sprinkle some smoked paprika into the soup for that extra oomph! Anyway, when you pick-out the peppers, look for fleshy medium to large sized ones that has smooth, firm, and unblemished skin. The fleshier peppers are more flavorful and they are great for broiling.


Roasted Red Pepper Soup

Ingredients

8 (about 1 kg) Red Peppers, whole
3 Tbsp Olive Oil
2 (450 g) Medium Yellow Onion, peeled and diced
2 Cloves Garlic, chopped
2 (250 g) Large Potatoes, peeled and diced
6 Cups Chicken Stock
Sea Salt to taste
Freshly Ground Black Pepper
2 Tbsp Unsalted Butter
Pinch of Smoked paprika (optional)

Method

Roasting Fresh Peppers (Broiler): Line a large baking pan with aluminum foil. Place the whole peppers on the foil and brush lightly with olive oil. Broil, turning as needed, until blackened on all sides. Once they are charred, place all the peppers in a large bowl and cover with plastic wrap. Leave it for about 5 minutes, scrape of the skin with a knife or your hand. Remove the top, seeds, cut away the membranes, and coarsely chop the peppers. Reserved any juices in the bottom of the bowl.

Heat the olive oil in a large pot, cook the onions with a big pinch of sugar. Cook the mixture until soft and translucent. Then mix in the garlic and cook for another minute.

Then add the potatoes and roasted peppers and continue to cook for about 2 to 3 minutes. 



Add the reserved liquid and chicken stock into the mixture. Bring it to the boil and simmer for about 15 to 20 minutes. Allow the soup to cool slightly before you puree it with a handheld blender. Bring the soup back to the boil; mix in the butter, and season with some salt and pepper. Serve warm with a pinch of smoke paprika, if desired.


Serve 4 to 6

Comments

  1. this looks wonderful delicious combination

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  2. Sounds amazing and looks delicious.

    We invite you to share this post and some of your favorite food posts on Food Frenzy.
    Please check out our community at http://blogstew.net/foodfrenzy

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  3. Gorgeous photos, and delicious soup..awesome recipe!!!

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  4. This soup sounds amazing!! Definitely holding onto to this recipe. :)

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  5. Looks realy realy nice!!! the photos are fantastics!!!

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  6. Yum! The soup looks so delicous and wholesome. Love the brilliant colour of the peppers.

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  7. yum! i love soup and fresh roasted red peppers and soup recipes without heavy cream! saving this one to http://cookmarked.com for safe keeping.

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  8. Okay - so consider yourself buzzed! And saved to my favorites! I can't get my husband to like tomato soup but he likes roasted red peppers. This is on my recipes-to-try-soon list! - Katrina!

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  9. One of my favorite soups...and your photos are phenomenal!

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  10. This soup sounds really good. Love the photo.

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  11. I could always go for a bow of roasted red pepper soup, great job! Photos are gorgeous!

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  12. absolutely wonderful - what a wonderful soup to look forward to on a cold day!

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  13. I love roasted red peppers in just about everything! This soup looks fantastic! Great color

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  14. I LOVE pepper and when they roasted they r so sweet and sensuous. Great Soup

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  15. This soup looks and sounds delicious!

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  16. Oh this sounds incredible!! I love roasted red pepper in anything... I can only imagine the great taste of this soup!

    The photos are making me drool.

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  17. Gorgeous shot! I love all the "debris" on the table too. Pepper as a soup cup? Adorable!

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  18. Angie..this is one great soup :) salivating now coz your photography skill is so good :) Thanks for sharing the recipe. I know I will love it :)

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  19. I have have had a roasted red pepper soup. I love red peppers though, so Im not sure whats holding me back. This looks absolutely lovely, I really need to try it soon.

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  20. @Torviewtoronto: Thanks.

    @nancy@skinnykitchen.com: Indeed!

    @Food Frenzy: Thanks for the invite. I will look into it.

    @Sandra: Thanks for the compliments.

    @Lindsey : They were amazing, hope you will like it.

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  21. @Spoon and Chopsticks: Thanks.

    @Loreto: Thanks for the compliment.

    @Jo: Yummy indeed and I love the color too.

    @laura : I prefer soup without cream too.

    @Katrina: Thanks for the buzzed!

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  22. @Lizzy: Thanks.

    @alyce: Thanks.

    @Amy Bakes Everything: It's cold over here, and I wish I have a bowl of it now.

    @Our Eyes Eat First: Yes, it's perfect for the cold day.

    @foodies at home: Likewise, the roasted peppers are great for salad and sandwiches as well.

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  23. I love your le cruset pan! It's so pretty and matches the soup perfectly!

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  24. This sounds great! Do you think it would take well to using a vegetable stock instead of chicken to make it vegetarian?

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  25. @nobacon: I don't see any reasons why it shouldn't work. I'm sure it will taste just as good.

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  26. love your blog, We just came from Yakima and my daughter got sick so I am thinking to make some soup for her. nice pictures of your soup.

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  27. Sounds great - am making it now. However, confused re weights. 2 medium onions - total 450g? 2 large potatoes 250g each? Help

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  28. @Anonymous: The weights of onions and potatoes is about right. However, you don't have to weigh them, don't have to be exact.

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  29. I just made this soup following the recipe exactly and it is fabulous! Than ks for posting.

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