Roasted Red Pepper Soup

March 25th, 2008

I made another quick and easy soup today. Yeah, I’m on a roll, y’all. This velvety, red-orange soup, together with green basil, is relatively mild with just a hint of spiciness. It is basically a twist on tomato basil soup and is completely vegetarian (though I did use chicken stock in my version).

Unlike the chunky-vegetable African Chickpea and Spinach Soup I made this past weekend, this one is smooth and much lighter, but equally delicious. The flavor combination of the leeks, roasted peppers and basil is definitely a winner. It was a nice complement to this evening’s dinner of grilled chicken and mixed greens salad. After dinner, I diced up a couple of chicken breasts and added them to the soup to make it a bit heartier for tomorrow’s lunch. Yummy!

Roasted Red Pepper Soup Recipe

Source: Vegetarian Times, January 2002 issue, p.44
Serves 6 | Vegetarian

4 medium red bell peppers
2 Tbs. olive oil
2 cups chopped leeks (white parts only, 4 to 5 leeks)
2 cloves garlic, minced
1/4 tsp. red pepper flakes
2 Tbs. tomato paste
1 medium boiling potato (1/4 lb.), peeled and cut into small cubes
41/2 cups low-sodium vegetable broth
1 tsp. red wine vinegar
Basil Cream (optional)

To roast peppers: Place peppers directly on grate over gas burner. Turn heat to high, and cook until sides are blistered and charred, turning until peppers are black. Place charred peppers in paper bag. Seal bag, and let sit 15 to 20 minutes. When peppers are cool enough to handle, remove charred skin, using a paring knife if necessary. Alternatively, cut peppers in half, and remove stems, seeds and white membranes. Place cut-side down on greased baking sheet. Broil until evenly charred. Remove from broiler, and proceed as above.

In large pot, heat oil over medium heat. Add leeks and 1/2 tsp. salt. Cook, stirring often, until softened, about 8 minutes. Add garlic, pepper flakes and tomato paste, and cook, stirring often, 3 minutes. Add roasted peppers, potato cubes and broth. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, until potato cubes are tender, about 15 minutes.

Transfer soup to blender or food processor, and process until smooth. Return soup to pot, add another 1/2 tsp. of salt, a sprinkling of freshly ground pepper and vinegar. Taste, and add more salt if desired.

Serve hot with a dollop of Basil Cream swirled into soup, if desired.

Note: I used chicken stock instead of vegetable broth and I simmered the soup for 25 minutes instead of 15. Instead of basil cream, I added 1/2 cup of chopped basil after the soup finished simmering. I also used my submersion blender to blend the soup right in the pot. It worked just fine, saved time and I didn’t have to clean up my blender.

Filed under: Featured, Soups & Stews, Vegetarian