Roasted Red Pepper Soup

You’ve heard the saying: “When life gives you lemons, make lemonade”, haven’t you? What about the slightly less well known phrase: “When life gives you red peppers, roast them, peel them, chop them, then mix them with some other ingredients, heat that mixture, then blend it to make roasted red pepper soup”? No? You haven’t?

Maybe that’s because I came up with it while standing in the line at the grocery store last week. I was waiting to pay for a bag of red peppers that I was getting for a great price which got me to thinking about the lemonade phrase and wondering why there were no catchy phrases about red pepper soup. Now you will be able to say that you were around when this new phrase was launched. No need to thank me.

So next time you see a great deal on red peppers, grab some and make this recipe. And think of this exciting new phrase about red pepper soup while you’re doing it!

Here’s the soup which launched the phrase:

Get some red peppers.

Red peppers.

Red peppers.

Roast them.

Oven roasted red peppers.

Oven roasted red peppers.

When the peppers are roasted, take them off the baking sheet and put them into a bowl. Cover the bowl with plastic wrap and let them sit for 30 minutes. The skins will peel off easily.

Steaming.

Steaming.

As you can see.

Peeled red peppers.

Peeled red peppers.

Chop the roasted red peppers.

Chopped roasted red peppers.

Chopped roasted red peppers.

Get onions, garlic and a potato.

Potato, onions and garlic.

Potato, onions and garlic.

And chop them.

Chopped potatoes, garlic and onions.

Chopped potatoes, garlic and onions.

Measure the spices.

Salt, thyme and red chili flakes.

Salt, thyme and red chili flakes.

My new favourite store-bought chicken stock.

Better than Bouillon chicken base.

Better than Bouillon chicken base.

Reconstituted chicken stock.

Reconstituted chicken stock.

Cooking the onions and garlic.

Cooking the onions and garlic.

Add the potato, spices and stock.

Potato, spices and stock are added.

Potato, spices and stock are added.

After 15 minutes, add the red peppers.

Add the red peppers.

Add the red peppers.

Another 5 to 10 minutes of cooking.

Almost soup.

Almost soup.

Add the buttermilk and purée the soup.

Puréeing the soup.

Puréeing the soup.

Garnish with a spoonful of sour cream and chives. Finish with a drizzle of olive oil.

Roasted Red Pepper Soup.

Roasted Red Pepper Soup.

This recipe is from the great book: The Big Book of Soups and Stews: 262 Recipes for Serious Comfort Food by Maryana Vollstedt.

Roasted Red Pepper Soup

Serve this colourful soup hot or cold, along with bread sticks, for the first course of a festive dinner party. Roasting the red peppers intensifies their flavour and adds a smoky touch. This soup can also be made with yellow bell peppers, or make both and serve the two soups side by side in the same bowl. Just pour them slowly into the bowl at the same time.

1 tablespoon vegetable oil
1 large yellow onion, chopped
2 cloves garlic, minced
1 small potato, peeled and chopped
1/2 teaspoon salt
1/4 teaspoon thyme, dried
1/8 teaspoon red pepper flakes
2-1/2 cups chicken stock or broth
3 large red bell peppers, roasted and cut up
1 cup buttermilk
2 tablespoon plain non fat yogurt (optional)
2 tablespoon chives, minced
Olive oil to finish (optional)

Preparation

In a soup pot over medium heat, warm oil. Add onion and sauté until tender, about 5 minutes, Add garlic and cook 30 seconds longer. Add potato, salt, thyme, red pepper flakes and stock. Bring to a boil, reduce heat, cover, and simmer 15 minutes. Add roasted bell peppers and cook until flavours are blended, 5 to 10 minutes longer.

Working in batches, transfer to a blender or food processor and puree. Return to pot and add buttermilk. Gently heat to serving temperature; do not boil. Ladle into bowls, top with a dollop of yogurt or sour cream, if desired, and sprinkle with chives.

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