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Old 05-21-2009, 04:14 AM   #1
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Roasted red pepper soup

I bought a glut of these at the weekend, from "a man with a van" sometimes his produce is rubbish, sometimes it's great! I was lucky this time, this is exactly what I was looking for.





Makes 5 pints/2.8 litres soup
Prep Time 30 mins
Cooking Time 50 mins approx
Ingredients
  • 6 Red (bell) peppers
  • 3 Pints/1.7 litres water
  • 2 Chicken stock cubes
  • 4 Medium carrots, washed and finely chopped
  • 4 Sticks celery, washed and finely chopped
  • 2 Medium potatoes, peeled and finely chopped
  • 2 Medium red onions, peeled and finely chopped
  • 4 Large garlic cloves, finely chopped
  • 1 Tin 400g Chopped tomatoes
  • Large handful of fresh basil, roughly chopped
  • Salt and freshly ground black pepper
Method
  • Cut the peppers in half and take out the stalks and deseed
  • Brush with a little olive oil and season with rock salt and freshly ground black pepper
  • Lay the peppers on a baking tray and bake in a preheated oven 180°C/350°F/Gas mark 4 for 20 minutes
  • Remove peppers from oven and place on a grill rack (skin side up) and put under a preheated grill until skins turn black (see Cook’s tips 1.)
  • Allow to cool a little, then pull off as much of the black skin as possible (see Cook’s tips 2.)
  • Chop the peppers finely and set aside
  • Place the carrots, celery, potatoes, onion and garlic (see Cook’s tips 3.) into a heavy saucepan and add the water and stock cubes
  • Bring to the boil and cook for 3-4 minutes, then turn down the heat and simmer for 30 minutes until the vegetables are tender
  • Now add the tomatoes, chopped peppers and simmer for another 10-15minutes
  • Remove from the heat and add the basil and season well
  • Use a hand held blender or food processor and blitz until you have a thick soup
  • Serve with a spoonful of low fat crème fraiche
Cook's tips
  • 1. Push the peppers down firmly on the grill rack to ensure all the skin is exposed to the heat, this will make it easier to pull off the black skin
  • 2. If there is still some skin left, just put the peppers into a plastic bag, seal and leave for 15 minutes to sweat, slice them into quarters, this will make it easier to remove the skin
  • 3. I just blitzed all the vegetables into tiny pieces
Equipment
  • Large heavy saucepan
  • Blender or food processor
Shopping List
  • 6 Large red (bell) peppers
  • 2 Chicken stock cubes
  • 4 Medium carrots
  • 4 Sticks celery
  • 2 Medium potatoes
  • 2 Medium red onions
  • 4 Large garlic cloves
  • 1 Tin 400g Chopped tomatoes
  • Large handful of fresh basil
  • Salt and freshly ground black pepper
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Old 05-21-2009, 10:17 AM   #2
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Hi Les

It looks like you started with some beautiful peppers.

I've made a very similar soup a few times and it
always turned out tasting wonderful.

Flame roasting fresh tomato and the peppers
added a smokey different, welcomed flavor too.
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Old 05-21-2009, 10:22 AM   #3
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Hi Mike,
that sound a good idea to me...I'll give it a whirl..
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Old 05-21-2009, 11:45 AM   #4
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looks amazing deff going to try this one
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Old 05-21-2009, 04:42 PM   #5
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Copied and Pasted Les...I gotta try this sometime! Thanks for sharing!!!
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Old 05-21-2009, 05:07 PM   #6
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hey, les

this is good too, if you have any peppers left over

TNT Roasted Red Pepper Sauce
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Old 05-22-2009, 03:59 AM   #7
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Quote:
Originally Posted by Uncle Bob View Post
Copied and Pasted Les...I gotta try this sometime! Thanks for sharing!!!
thanks Uncle Bob
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Old 05-22-2009, 04:11 AM   #8
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Quote:
Originally Posted by joshuadavid View Post
looks amazing deff going to try this one
thank you joshua
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Old 06-07-2009, 03:54 PM   #9
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Whenever red peppers are on sale, I buy a bunch and roast them, and freeze whatever I don't use. They go great in soups, sauces, spreads, you name...kudos for the recipe, it looks like a good one!
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Old 06-08-2009, 01:30 PM   #10
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Quote:
Originally Posted by ErikC View Post
Whenever red peppers are on sale, I buy a bunch and roast them, and freeze whatever I don't use. They go great in soups, sauces, spreads, you name...kudos for the recipe, it looks like a good one!
Thank you Erik
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