roasted red pepper soup recipe?
I'm late in the game here. We serve this every year at Thanksgiving over a quinoa salad and it's fantastic. Just as good on it's own.
3 of each: yellow and orange peppers (I use red)
2 red peppers
1 bunch leeks
1 bunch scallions
3-4 cloves garlic
3 cups vegetable broth
Roast peppers at 425* until skin on outside begins to char (you will
need to rotate them to char the skin evenly). Once roasted, place
in a bowl covered with plastic wrap. Leave them alone to sweat.
Chop leeks and garlic and cook in olive oil until translucent. Add
tarragon, salt and pepper to taste. Pour in vegetable broth and
Return to peppers. Peel off skin (it should come off easily after
roasting and sweating). Natural oils and juice will drain out.
SAVE THIS and add to the broth mixture. Dice the peeled and
de-seeded peppers. Add them to the broth and simmer for 5 minutes.
Transfer peppers to a food processor or blender and puree.
Gradually add the liquid. Once desired consistency is reached,
return soup to pan.
Hi. We were served a fantastic roasted red pepper soup at some friends' house... it was from "Vegetarian Food for Everyone", or similar title by Deborah Madison. They said that is one of their favorite cookbooks, and everything they have tried in it is great. If that red pepper soup is any indication, they're right!
Just put them in a blender with some canned chicken broth (or home made with no flavors from spice or veggies). Butterball canned chicken broth is really good). Add spices you like and you're done.
If you want to thicken a little, you can use baked russet potatoes or the old roux method.
Another recipe I use is actually a roasted red pepper dip that you thin out with cream. (And the "dip" good on pasta, too)
Roasted red peppers
Neufchatel cheese (low fat cream cheese)
blend it all in a food processor or blender and add cream or chicken broth to thin.
If you like more of a bisque texture, leave some of the roasted red peppers out of the mix and dice them really small, then add to the soup.
You can add other flavors as you like it, including carmelized onions, or green onions, or tomato, garlic, tobasco, cayenne, poblano chile, basil - whatever you like.
But, for a straight up roasted red pepper flavor, just use those. Real simple.
Or, if you like a recipe to follow, see link below and leave out the rosemary (a very strong falvor, IMO) and the tomato paste (or not).
This recipe is as easy as can be. It is based on a recipe in Judith Huxley's "Table for Eight", but I have taken liberties with the original.
3 red bell peppers, roasted, skinned , seeded and membranes removed
3 cups bottled tomato juice (better flavor than canned)
salt and pepper to taste
fresh herbscilantro, basil, thyme, oregano, parsley, alone or in combination to sprinkle on each bowl at serving time
Process peppers in food processor until puréed. Combine with tomato juice, salt and pepper. Can add a pinch of sugar. Simmer 5 minutes, cool, then refrigerate. Can make up to 3 days ahead. To hold longer, freeze. If soup is to be served hot, reheat. This soup is good hot or cold. Either way, it is good served with a blob of yogurt or sour cream in addition to the herbs. Serves 4