This roasted red pepper soup recipe has the perfect combination of fire roasted red peppers, garlic, basil, oregeno and tomato paste to create an unbelievably good soup.
Roasted red peppers have an amazing flavor that are great on sandwiches and especialy gourmet soup.
Roasting a pepper of any kind is fairly easy, it just takes a watchful eye so they don't get too blackend. I'll show you how to roast peppers a little further down.
INGREDIENTSCOOKWARE
5 Red Bell Peppers, Whole
4 Garlic Cloves, Minced
1 Yellow Onion, Minced
1 Carrot, Sliced
1 Celery Stalk, Diced
6 Oz. Can Tomato Paste
1/4 C. 3 Basil Leaves, Chopped
1 C. Heavy Cream
5 C. Vegetable Stock
3/4 tsp. Dried Oregano
1 tsp. Salt
1 tsp. Black Pepper
3 TBS. Olive Oil
Food Processor or Blender
Ladle
Dry measuring spoons
Liquid measuring cup
Large Pot
Knife
Large Bowl
Large Baking Pan
Tongs
Roasting Peppers for your Roasted Red Bell Pepper Soup Recipe
I'm Going to go through three ways of roasting peppers. On a stove top, in the oven and on the grill.
The first thing you want to do is turn your smoke alarms off (this can cause them to go off.) Turn your exaust fans all the way up.
1. Stove Top Method (Gas burners only, NOT ELECTRIC):
Coat the pepper in vegetable oil, make sure to get in the grooves.
Turn on your gas burner to about medium heat.
Put the pepper right on the grate.
Leave it on the grate until the part touching the flame turns black. (You want to get the skin black but you DON'T want to char the insides, you want them soft.)
Then turn it 90 degrees with a pair of tongs and repeat. Do this on all 4 sides.
Remove the roasted pepper from the heat with a pair of tongs and turn off the burner.
Place the pepper in a container that is'nt going to melt and put a lid on it and let it cool.
Turn your smoke alarm back on.
2. Oven Roasted Pepper Method for your Roasted Red Pepper Soup:
Turn your exaust fans on all the way, you may want to turn smoke alarms off but you may not need to.
Make sure the oven rack is in the top slot, set your oven to broil.
Coat each of the peppers that you want to roast in vegetable oil, make sure to get in the grooves.
Place the peppers on a baking sheet and put them in the oven on the top rack.
Check the peppers every 2 minutes. When the peppers start to get dark spots on them , which should be about 3 - 5 minutes, turn them over with a pair of tongs.
When the skins are brown / black (should be about 7 - 10 minutes) take them out of the oven with a pair of tongs. Put them in a large bowl and cover with a lid, if you don't have a lid plastic wrap will work also.
Let them cool for about 20 minutes. Don't forget to turn your smoke alarms back on if you turned it off.
3. Grill Roasted Pepper Method For Roasted Red Pepper Soup:
When it comes to flavor, this method has the best results for this gourmet soup recipe.
Coat the pepper in vegetable oil, make sure to get in the grooves.
Turn your grill on whether it be a gas grill or a traditional charcoal grill. Put it on medium high heat.
Place the pepper on the bottom grill rack and close the top.
Check the roasted pepper every minute, when one side looks done flip it 180 degrees with a pair of tongs and blacken the other side of the pepper.
When it is blackened NOT CHARRED TO A CRISP! Take the pepper or peppers off of the grill, turn the grill off.
Place the peppers in a container with a lid or plastic wrap and let them sit for about 15-20 minutes.
For all 3 Methods: Removing the skin from the roasted peppers.
After the peppers are cooled down and it has been atleast 15-20 minutes, pull the stems out of each pepper.
Cut the peppers in half and de-seed and core.
Now hold the pepper down on a flat surface, skin side up, and peel off the skin, it should slide off very easy.
Preparing the peppers for your Roasted Red Pepper Soup Recipe.
1.Slice the peppers into strips and cut the strips in half.
2.Place the pepper strips in a large bowl.
3.Now sprinkle them with salt, pepper, oregano and 4 freshly minced garlic cloves, and mix with your hand or a spatula.
4.Place the seasoned pepper strips in a baking pan spread out evenly.
5.Broil them for about 12-15 minutes.
6.After 12 - 15 minutes check them if they are browned nicely but not burnt they are perfect, if they are not, then leave them in until they are.
7.Save the juices in the pan!
Preparation for this Red Bell Pepper Soup Recipe.
Peel and slice 1 carrot.
Dice 1 Celery stalk.
Chop 1 yellow onion.
Chop 1/4 cup basil leaves.
Cooking your Roasted Red Pepper Soup Recipe.
Add the onion, carrots, celery, basil, red pepper mixture and juices, vegetable stock and tomato paste to a large pot.
Mix well, heat on medium high heat for 20-30 minutes. Stirring Occasionally.
In the last 10 minutes add the heavy cream and stir it in well.
Now puree the soup in a blender or food processor in portions.
Now You have a very fine Roasted Red Pepper Soup to eat up.
I'm Going to go through three ways of roasting peppers. On a stove top, in the oven and on the grill.
2. Oven Roasted Pepper Method for your Roasted Red Pepper Soup:
3. Grill Roasted Pepper Method For Roasted Red Pepper Soup:
For all 3 Methods: Removing the skin from the roasted peppers.
