Recipe: Roasted Red Pepper Soup

Well, it's still winter. I think I'm pretty much over it as I can't wait for spring but I have to say, it's a good thing I love a good bowl of soup. Today, I'm sharing my recipe for Roasted Red Pepper Soup. It's light, flavourful and delicious. Perfect for a cold winter day and just so full of summer flavour. It kind of reminds me of a gazpacho, only hot and eaten in the winter, fall or anytime you are in the mood for a steaming hot bowl of deliciousness.

 

I made a quick video to walk you through the steps for making this soup at home. The key is roasting your own red peppers to bring out the delicious flavours. It takes very little time to do this and you can even roast some extra peppers and store them in olive oil for a quick antipasto. Add a couple of cloves of garlic or some fresh rosemary and chili peppers and you've got yourself a party.

Ah, I digress...here's what you need to make this Roasted Red Pepper Soup at home:

Roasted Red Pepper Soup

Preparation time: 15 minutes Total time: 35 minutes

Ingredients:

6 red bell peppers

3 cups of chicken or vegetable stock

1/2 cup of milk, cream or coconut milk

2-3 cloves of garlic, minced

olive oil

½ teaspoon of chili flakes

¼ teaspoon of cumin

2 tablespoons of fresh flat leaf parsley leaves, chopped

salt and pepper to taste

(you can also add one peeled and boiled potato to this if you'd like a hearty soup, just add it when you add your peppers)

Step One Cut the red peppers into halves and remove and discard the stems and seeds

Step Two place the red peppers cut side down on a lined baking sheet and drizzle with olive oil. Place them in the oven at 350 degrees for 15 minutes

Step Three Remove the peppers when the skins have shriveled and place them in a brown paper bag, set aside

Step Four In a stockpot, heat a few teaspoons of olive oil and add the cumin, salt and chopped garlic

Step Five Remove the peppers from the paper bag. The steam should have loosened the skins and they should be easy to remove with your fingers. Add the red peppers to the pot

Step Six Add the stock and allow the soup to come to a boil

Step Seven Using an immersion blender, blend the soup until it comes to the consistency you are looking for. I like this soup to be thoroughly blended (You can also blend this in batches in a counter top blender but make sure to vent the lid )

Step Eight Add the milk, cream or almond/coconut milk

Step Nine Check the seasoning and adjust the salt and pepper to taste

Step Ten Portion into bowls and garnish with some chopped parsley

Bon Appetite!