Here is a rich, flavorful soup that is also easy and relatively quick to make. I admit that I am not a huge fan of bell peppers, but Jason likes them a lot, so I thought I’d give this soup a try and I did like them in soup form.
The soup is pretty thick, almost like a cream soup, even though there is only a small amount of dairy added to it, and the sour cream is more for flavor than consistency. I think it’s the potatoes that help give the soup some substance.
The recipe calls for an immersion blender. I really recommend investing in one of these if you plan on making homemade soups as they are inexpensive and make your life a lot easier. Alternatively, you can put the cooked broth and veggies in a blender one batch at a time but that’s kind of a hassle, not to mention dangerous.
Recipe adapted from Food Network’s Roasted Red Pepper Soup
Roasted Red Pepper Soup
|Prep time||15 minutes|
|Cook time||20 minutes|
|Total time||35 minutes|
- 2 tablespoons extra virgin olive oil
- 1 cup peeled potatoes (sliced thin (1/4 inch or less))
- 2 stalks chopped celery
- 1 chopped red onion
- 1 12 oz jar roasted red peppers (drained and rinsed)
- 4 cups chicken or vegetable broth
- 2/3 cups sour cream
- 1/4 cup chopped cilantro
- 1-2oz cheese
- 1/2 baguette
|1.||Heat oil in dutch oven, stock pot or large deep saute pan over medium high heat. Add potatoes, celery, and onion. Cook for 10 minutes, stirring frequently.|
|2.||Add the peppers and chicken broth. Cover until it starts to simmer then uncover and cook for 15 minutes or until potatoes are tender. While the soup is cooking, cube french bread and put it under the broiler for about 5 minutes until it starts to brown.|
|3.||Blend ingredients with an immersion blender until smooth. Add sour cream and blend a bit more. Pour into serving bowls and top with bread cubes, cheese and cilantro.|