How To Make Roasted Red Pepper Soup
Bursting with beautiful colors and complex flavors, roasted red pepper soup is one of the most complicated simple soups out there. When we say complicated we don’t mean the recipe. The flavors that meld together to form this sweet, salty and semi-spicy creation are exactly what you always want from a recipe. They flow together easily, creating a beautiful balance of aromas that can brighten the darkest, most dreary day. With just a few easy ingredients, something that seemed so exotic can quickly become a go-to dinner idea to carry you through the cold months. It’s even great in the summer, if you’re into that sort of thing. And dare we add, a gruyere grilled cheese and this wonderful soup make a dangerous combination. Like, will probably want to eat it all day, every day for the rest of your life kind of meal. And to make it even easier, using pre-made roasted red peppers is totally ok with us too and, if you do so, can have this soup made in a matter of 30 minutes. We like those kinds of numbers.
In this online culinary course, we teach you how to make a beautiful pot of roasted red pepper soup to make you happy during the upcoming cold months. In just a few short minutes, watch as this dish comes together to make your newest, favorite dinner idea.
Roasted Red Pepper Soup
8 red bell peppers
4 oz butter
1 cup of dice onion
1 tbsp minced garlic
3 cups of chicken stock
3 cups of cream
1 tsp oregano
4 oz roux
2 tbsp chopped chives
Salt to taste
Ground black pepper to taste
- Preheat broiler or grill. (You can also roast the peppers in an open flame or with a torch)
- Roast peppers until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 minutes.
- Take off the skin, seeds and membranes. (Reserve the juice from the bag)
- Sautée the onions in a sauce pan with the butter, sweat for 5 minutes; add garlic and oregano.
- Add peppers and any juice from the peppers, sautée for a few minutes.
- Add chicken stock. Once it starts to boil add the heavy cream.
- Allow the soup to cook for about 15 minutes.
- Puree the soup.
- Thicken with roux.
- Season the soup to taste.
- Serve in a bowl and sprinkle with chives for garnish.
