Roasted Pepper Soup

This soup is packed with fresh, earthy flavors.  The charred peppers lend a rustic smokiness that complements the natural sweetness of the bell peppers and tomatoes.  Keep a crusty baguette nearby to sop up every last drop!

Ingredients:

  • 3 Bell Peppers (red, orange, or yellow)
  • 1 cup canned whole tomatoes
  • 1/2 medium onion
  • 5 baby carrots
  • 2 cups chicken stock
  • salt and pepper to taste

Method:

  1. To roast peppers: Place the peppers directly onto the burners of a gas stove. Cook the peppers, turning frequently, until they are charred on all sides. Put the peppers into a bowl, cover with plastic wrap, and let them steam for about 15 minutes. Peel and seed the peppers and roughly chop.
  2. In a medium saucepan, sweat the chopped onions and carrots until translucent.
  3. Add the onions, carrots, tomatoes, peppers and stock to a blender and blend until smooth.
  4. Return the soup to the saucepan and cook until warmed through.  Season with salt and pepper.


Advertisements

Leave a comment

Filed under Recipes, Savory

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s