cream of roasted red pepper soup

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Hi All,

I felt like a sharing the recipe for a soup that I made yesterday. It turned out delicious and is fairly simple to make. If you enjoy tomato soup, then you’ll also enjoy this cream of roasted red pepper soup recipe.

Ingredients:

2 large red bell peppers
1 can Hunt’s tomato paste
1 medium onion, finely chopped
1 clove of garlic finely chopped
2 tablespoons of butter
2 teaspoons of rosemary
1 teaspoon of paprika or chili powder
salt and pepper to taste.
1/2 cup cream
2 1/2 cups vegetable stock

If you have a gas stove, turn it on to medium flame and char the red peppers. The skin of the red peppers should blister and turn black. They char faster if you divide them into smaller pieces. You’re basically grilling the peppers on the outside and blackening them a bit. This gives them a grilled/roasted flavor. If you don’t have a flame stove, you can broil the peppers until the skin turns black.

Take the peppers and remove the skin. You will find that the blackened/roasted skin peels off easily. Remove the seeds, stalk, and pith, and cut the peppers into smaller pieces. Put the peppers into a blender and blend until you have a smooth puree. Set this puree aside to be used later.

In a pot, you are going to melt two tablespoons of butter and to this you will add the chopped onion, chopped garlic, and rosemary. Saute this mixture from low to medium heat for 3-4 minutes. Then add the vegetable stock and red bell pepper puree. Bring to a boil, cover and simmer for 10-15 minutes. Make sure to stir regularly so that mixture doesn’t stick to bottom of pan.

Next add the tomato puree to the pot and cook for another 5-7 minutes. Turn off the heat. Take the entire contents in the pot and put them into the blender and blend until smooth. You should get a reddish-orange liquid. Add some vegetable stock to the blender to help make the soup smooth and lump free. When you see that the mixture has become smooth, pour it back into the pot and reheat it. Add chili powder, salt and pepper to taste. I used a teaspoon of salt. Squeeze some lemon juice and stir/simmer for 2 more minutes. Turn off the heat and add fresh cream.

Soup is ready to serve. If it’s thick, you can thin it out with water. Seems complex, but it’s very simple to make and very rich, healthy, and flavorful. Serve with slices of fresh bread.

Should look like this:
http://suite2001.com/beta2/wp-content/uploads/2008/05/roastedpeppersoup.jpg

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Re: cream of roasted red pepper soup

OMG, that sounds delicious!! I love cream based soups, esp with tomatoes. I don't really cook, so I don't know if I should try this as a beginner...

Have you ever tried La Madeline's tomato basil soup? Your recipe reminds me of it. YUM!

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Re: cream of roasted red pepper soup

it doesnt sound complex at all and interestign recipe, sumthign new :D

tx for sharing im gonna try it :D

Timepass- December 2012
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Mina,

It’s the** first** soup recipe I’ve ever made. So, I’m a beginner like you and can’t believe how well it turned out. I say go for it:wink:.
Never tried La Madeline’s tomato basil soup…but if I see it in the grocery store, i’ll give it a shot. Tomato and basil sounds yummy:)

How Approachable are you???
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^ Also, if you like the flavor of the gravy in Butter Chicken or Chicken Tikka Masala, then you'll enjoy this soup because it tastes very similar to the gravies in the above indian dishes.

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Re: cream of roasted red pepper soup

Okay my sissy is feeling sick so I'm making this for her. Your word is gold to me Aisha ;-)

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Aaw, thanks, Mina. Regardless of soup, I hope your sister gets well soon:)

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Re: cream of roasted red pepper soup

I made it Aisha! I didn't have tomato paste so I had to puree fresh tomatoes after boiling them. Aside from coming out a bit too watery, everyone in my family loved it!

Thanks :-)

Timepass- December 2012
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Re: cream of roasted red pepper soup

That's great, Collide. Good for you!!! I think it's fun to attempt new recipes. My family really enjoyed the soup as well. I had to add vegetable stock to thin the soup down a bit because soups and gravies become thicker when you heat them. So it was the opposite with me.

I believe the reason why your soup turned out watery is because fruits and veggies naturally contain water inside them. And when you boil them in water, they absorb excess water around them in the pot. Hence, the wateriness.

Next time, buy commercial tomato puree......I **promise **you....the consistency of the soup will not only be thicker.....but also richer. Canned tomato puree and tomato paste is much thicker, so it gives the soup a stronger base. And when you puree the red bell peppers in the blender....do it **without adding **water.

I've made tomato puree at home several times for gravies. You don't boil the tomatoes. You just slice the tomatoes in smaller pieces and throw them in the blender. There's already enough God-instilled water inside those tomatoes to make you a good thick puree. No need at all for you to add any water to the tomatoes. No boiling necessary;-)

I should have told you how to puree the tomatoes in case you didn't have canned tomato puree. It was silly of me to forget. Sorry.