Roasted Red Pepper Soup

Submitted by Chicagoland Chef du Jour

"I have made this several times and it is YUMMY! From one of my favorite cookbooks, The Big Book of Soups & Stews by: Maryanna Vollstedt. Prep time does not included roasting your own peppers on the grill or under the broiler. Add about 15 minutes for that."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 tablespoon vegetable oil
• 1 large yellow onion, chopped
• 2 garlic cloves, minced
• 1 small potato, peeled and chopped
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon dried thyme
• 1⁄8 teaspoon red pepper flakes
• 2 1⁄2 cups chicken stock, broth works
• 3 large red bell peppers, roasted and cut
• 1 cup buttermilk or 1 cup milk

• Toppings

• sour cream (optional) or plain yogurt (optional)
• chives (optional)

directions

1. In a soup pot over medium heat, warm oil.
2. Add onion and saute'.
3. Add garlic and cook 30 seconds longer.
4. Add potato, salt, thyme, red pepper flakes, and stock/broth.
5. Bring to a boil, reduce heat, cover, and simmer 15 minutes.
6. Add roasted red peppers and cook 5-10 minutes until flavors are blended.
7. Puree w/ blender stick or in batches (food processor or blender).
8. Return to pot and add buttermilk (milk or half & half). Gently heat to serving temperature.
9. Ladle into bowls, top with sour cream & chives.

Reviews

[Toadflax]

Excellent!! I prepared this soup early in the day with my only change being to use 1 tsp. hot sauce instead of the red pepper flakes. (For the chicken stock I used 1 can of Campbell's chicken broth with 1 can water.) I then refrigerated it (without the milk) until serving time. I added 1/2 cup milk and 1/2 cup whipping cream and reheated gently. We really enjoyed this while waiting for our homemade pizza to "rest". Note: I roasted the peppers on my gas range. Got them quite black and then put in a paper bag for about 15 minutes. Scraped the blackened skins off and diced for the soup. In a previous life I might have been tempted to make this soup with raw peppers but I must point out that they have to be roasted to make this recipe.

 

[iris5555]

Very nice and flavorful soup--easy to make and great on a cool fall day. The sour cream is a perfect addition.