This is how my morning went. I look in the fridge and see I a gigantic organic red bell pepper in my fridge that needs to be used. What should I do with it? Roasted red peppers are easy and delicious. I roast the pepper. Okay, now what should I do with the roasted red pepper? Hmm....soup sounds good. I have never made soup with roasted red peppers before, but how hard can it be? I throw a bunch of things in my VitaMix blender and heat it up. Voila! I have delicious Roasted Red Pepper Soup for lunch today.
I would do a few things differently next time, which I have written into the recipe.
Roasted Red Pepper Soup
Makes 2-3 servings
2 large organic red bell peppers
2 tablespoons extra virgin olive oil
1 small yellow onion, diced
3 garlic cloves, finely minced
1/2 cup chicken or vegetable broth
1/4 cup milk or dairy alternative
1/2 tsp fresh thyme
pinch red pepper flakes
salt and pepper to taste
1. Turn the oven to broil. Adjust the rack 6-8 inches from the top of the oven. Cut the red peppers in half and remove the seeds. Place the peppers, cut side down, on a baking sheet and place under the broiler. Broil for 15-20 minutes until the skins are BLACK and the peppers are soft. Place the hot peppers in a paper bag, or a bowl covered with plastic wrap. Once the peppers are cool, use your fingers to peel the blackened skins. Set aside. This can be done a day ahead of time.
2. Heat the olive oil in a medium skillet over medium heat. Saute the onions for 2-3 minutes. Add the garlic and saute for an additional 2-3 minutes until the onions are translucent.
3. In the blender combine the peppers, onions, garlic, broth, milk, thyme and red pepper flakes. Blend until smooth and silky. Pour this mixture into a medium saucepan and heat over medium-high heat. If the soup is too thick for your taste, add more broth. Taste and adjust seasonings to taste. Serve immediately.