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