Roasted Red Pepper Soup

July 26, 2009

A friend gave me this recipe years ago and I’ve been hooked ever since. The written copy of the recipe is long gone but I’ve made it often enough that I just do it from memory.

  • Red Bell Peppers, 4 or 5
  • Carrots, enough to grate into about a cup. Or just buy the matchstick carrots. I already had these in the fridge so I grated them myself.
  • White or Yellow Onion
  • Tomato Sauce
  • Butter, 4 or 5 tablespoons
  • Flour, about a quarter cup
  • Beef or Vegetable Broth
  • Crushed Red Pepper Flakes
  • Half and Half, a cup or two

Slice the peppers in half from stem to bottom and remove the seeds and stuff.
Place all the peppers, skin up, on a baking sheet.

Broil a few inches from the heat until the skins get pretty black.

While the peppers are roasting, chop the onion.

Grate the carrot if you need to.

Remove the peppers from the oven and let them sit until they’re cool enough to handle.

Peel off the burnt skin.

Chop the peppers.

Melt the butter in a large pot. Add the onion and cook until it softens and becomes translucent.

Add carrots and cook a minute or two. Stir in the flour.

Add peppers, the tomato sauce and enough broth to generously cover the vegetables, about four cups.

Simmer until the vegetables are tender, about 20 minutes.

Remove from heat and stir in half and half.

Working in batches, puree until smooth.

Serve and enjoy.

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