Roasted Red Bell Pepper Soup

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As I previously reiterated, soup is one of my comfort foods. Although people tend to eat soup in the winter, I enjoy soup all year around whether its hot or cold. Moreover, I think leftovers make great condiments for pasta,rice, or grains. For instance, just out of mere experimentation, I poured leftover chilled cucumber soup  over salmon and fettuccine.  It rivaled anything that a five star restaurant would serve. And it was cheaper.  I made this soup a couple days ago and I plan on using the leftovers as a sauce for one of my upcoming pasta dinners.  This soup is very rich and velvety. Its gourmet yet easy to make.  It’s also a delicious way to boost veggie intake, too.  This gorgeous  sunset orange hued recipe is low in sodium content  with natural ingredients. Because this recipe involves roasting vegetables, it is important that you do NOT remove peels from onions and garlic. Otherwise they will burn resulting a very unappetizing bitter flavor in the soup.   For a dairy creamy texture,  add about a cup of  skim milk or reduced fat cream. My recipe is parve though. This soup serves well with cheese rolls, bread sticks, or with a slice of toasted bread.  For this recipe, you will need:

  1. 3-4 large red bell peppers sliced discarding stems and seeds
  2. 1 large onion halved
  3. 1 clove of garlic
  4.  4 plum tomatoes halved and stems removed
  5. 6 cups of vegetable broth
  6. 2 teaspoons of Kosher/sea salt
  7. 1/2 teaspoon of ground black pepper
  8. 1/2 teaspoon of thyme
  9. 1/2 teaspoon of oregano

Instructions

Preheat your oven to 400 degrees F. Lay out vegetables on parchment paper over a baking sheet. Season with salt and pepper. Drizzle olive oil over the vegetables. Roast for 35-40 minutes until vegetables are soft. Remove peels from onion and garlic. Scoop out flesh from the tomatoes and transfers all the vegetables into a soup pot. Sprinkle thyme and oregano.  Pour broth and cook over medium high flame covered. Bring to a boil. Remove lid and let it simmer for 25-30 minutes. Puree vegetables with hand blender or in a food processor. Season with salt and pepper if necessary.

Yields 8 servings

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