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Michael in Phoenix

Rec: Roasted Red Pepper Soup. Tasty and healthy.


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Joined: Dec 9, 2005

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Posted to Thread #4837 at 3:27 pm on Dec 7, 2006

I made this last night and served it with Sandra's Machaca burritos and Mexican Rice. Good stuff! I especially liked the texture. Very light and smooth.

Roasting the peppers can be a bit tedious, but by using their method, it is do-able. Plus, Trader Joe's always has such awesome red peppers for reasonable prices, I've been wanting to do this recipe for awhile.

Roasted Red Pepper Soup

Source: Cooking Light

Adjust the amount of hot pepper sauce to suit your taste. Serve with crusty bread.

8 red bell peppers (about 2 3/4 pounds)
5 black peppercorns
3 thyme sprigs
1 bay leaf
2 tsp. olive oil
2 cups diced onion (about 1 large)
1 tbsp. minced garlic
4 cups fat-free, less-sodium chicken broth
3 tbsp. white wine vinegar
1/4 tsp. hot pepper sauce (such as Tobasco)
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 tbsp. chopped fresh chives

1. Preheat broiler.

2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes, or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and chop.

3. Place peppercorns, thyme, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together, tie securely.

4. Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook 15 minutes or until onion is lightly browned, stirring occasionally. Add bell peppers, cheesecloth bag, broth, vinegar, and hot pepper sauce to pan. Increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove and discard cheesecloth bag; stir in salt and black pepper. Place half of bell pepper mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to prevent splatters). Blend until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining soup. Sprinkle with chives. Yield: 6 cups (serving size: 1 cup of soup and 1 tsp. chives).

My notes:

I served this with a small dollop of reduced-fat sour cream.

I added some Knorr granulated chicken bouillon at the end and re-warmed the pureed soup in a sauce pan before serving.

Enjoy!

Michael


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