Smokin' Fire Roasted Red Pepper Soup

Total Time
45mins
Prep 20 mins
Cook 25 mins

This winning recipe (combined with Bada Bing Betty's Tuscan Portobello Melt (Grilled Cheese)) was Betty Fraser's entry for the Top Chef episode where the competitors had to present a "comfort food". The soup and sandwich combo will become a featured item on TGI Friday's menu. The judges raved about the and I know why. Delicious!

Ingredients Nutrition

Directions

  1. Roast bell peppers over a gas flame, tending carefully and turning to blacken all sides. When completely roasted, place in heatproof bowl, cover with plastic wrap and let sit for 10 minutes.
  2. Remove from bowl and remove skin, seeds and stems.
  3. In a large pot, heat olive oil over medium high heat. Add carrots, celery and red onion. Cook over medium high heat until vegetables are beginning to soften. Add roasted peppers, tomatoes, basil and balsamic vinegar. Stir well to combine. Cook until tomatoes are beginning to break down.
  4. Remove from heat and transfer to a food processor fitted with a metal blade. Process until mixture has reached a smooth consistency.
  5. Add heavy cream and mix until well combined.
  6. Serve warm.
Most Helpful

5 5

I like bell peppers ok, but they are not my fav food. This soup has become one of my fav's. It is sooooooooo good. So glad I found the recipe on line as I had had it already at TGIF's. It will leave people asking how did you make that. I used the tube of basil you can get in the produce section, and it worked great & is very fresh tasting too. I just squeezed alittle in & kept tasting to get the right amount. GREAT RECIPE, and I am not a bell pepper lover, just like them ok.

5 5

I used my immersion blender for this so I wouldn't have to process muliple batches. It worked fine but wasn't as smooth as it probably should be. Next time I'll make the extra effort and use my food processor.

4 5

I gave this 4 stars because as written the flavors weren't as bold as we like them. So I added a bit of white wine, garlic pepper, a total of 8 packets of splenda, 3 1/2 cans (14.5 oz) tomatoes (with garlic, onions, and basil) and substituted half and half for the cream, and I didn't have any celery...that made this a 5 STAR!!!