Cabbage and Roasted Pepper Soup

Submitted by Late Night Gourmet

"My first recipe was a simple cabbage soup made with canned tomato soup. That's right: soup was a main ingredient in my first soup. This one is an attempt to capture the essence of that soup, but with better ingredients.The roasted red pepper adds an element not normally found in cabbage soup. The red cabbage darkens the soup and lends a striking purple color. Warning: the chipotle makes this a spicy soup, so remove the seeds if you want it less spicy. Don't omit the pepper, since the smokiness plays well with the other ingredients."

 

• Ready In: 1hr 50mins
• Ingredients: 13
• Serves: 6

ingredients

• 4 cups vegetable stock
• 28 ounces diced tomatoes
• 1 large bell pepper
• 1 small onion, cut in thick slices
• 1 roma tomato
• 1 teaspoon olive oil
• 1 chipotle pepper
• 2 garlic cloves, diced
• 1⁄2 head red cabbage, chopped in small uniform pieces
• 2 teaspoons ground coriander
• 1 tablespoon dill, diced
• 1 tablespoon kosher salt
• 1 teaspoon black pepper, freshly ground

directions

1. Heat vegetable stock and diced tomatoes on medium heat.
2. While the stock and tomatoes cook, start your barbecue grill and keep on medium-high heat. Coat bell pepper, roma tomato, and onion slices with olive oil and place on the grill. Turn vegetables over once to get grill marks. Some blackening is expected and even desirable.
3. Chop vegetables from the grill and chipotle pepper in small pieces and add to the pot. Add diced garlic to the pot. Using an immersion blender, puree all the ingredients (or use a food processor in batches and return to the pot).
4. Stir in diced dill, coriander, salt, and pepper. Add chopped cabbage. Cook for 30 minutes, stirring occasionally.
5. Lower heat to a simmer and cover, cooking for another 30 minutes or until the cabbage is soft.