Chef A begins this week by demonstrating for us how to roast a red pepper. That's very helpful. She then goes on to show us step by step, how to make this soup. She uses chicken stock in the soup, but I would think that vegetable stock could be substituted to make this a vegetarian soup.
Roasted red peppers make me think of the wine review I did last week, the Montebelli Fabula 2006. The wine went really well with roasted red peppers and sharp provolone cheese, so it would probably be a good wine to pair with this soup, too. Whip up this soup in less than a half hour, slice into a loaf of crustry bread, pop open a bottle of wine, and you've got a nice, light weeknight meal. Enjoy!
Prep time: 20 minutes
Total time:40 minutes
- 1 red bell pepper
- 1/2 cup chopped onion
- 1 tbsp olive oil
- 1 clove garlic
- 3-4 cups chicken or vegetable stock
- 1 tbsp butter
- fresh basil (for seasoning)
- Place the red pepper on top of a stove on high heat and cook until charred
- Place the pepper into a bowl and cover with a lid
- Let the pepper sit for ten minutes so the skin separates from the flesh
- Pull the skin off of the pepper and pull the pepper apart
- Remove the seeds from the pepper
- In a soup pot, place the olive oil and onions over medium-high heat and cook for 5-8 minutes
- Add garlic to the pot and stir for 30 seconds
- Add the roasted red pepper to the pot
- Add chicken (or vegetable) stock to the pot
- Cover and bring to a boil
- Let boil for 10-15 minutes
- Ladle the soup into a blender
- Add cream and 1 tbsp of butter to the soup in the blender
- Puree until smooth
- Pour soup into a bowl and add some fresh basil, enjoy!
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