Wednesday, March 2, 2011

Red Pepper Soup

Aren't they lovely?
(I'm talking about my cookie sheet, haha, just kidding)
Red peppers, so beautiful and so delicious.
And so pricey.
So save this recipe for when red peppers are on sale, a special occasion, or if you feel like you can splurge.
I did. For Valentine's Day we had this wonderful Red Pepper Soup.

To roast the peppers follow these directions from The most important step is letting them sit for 20 minutes in the sealed container to steam. The skins came right off, no problem.

Red Pepper Soup

1 cup chicken broth or 1/2 c. apple juice + 1 c. chicken broth (it should be white wine, but I didn't have any, the apple juice will add a sweeter flavor)
1/2 onion, finely chopped
3 roasted red peppers
1 cup celery, chopped
1/2 T. garlic, minced
1 plum tomato, chopped
2 T. tomato paste (not sauce, paste)
1 cup chicken broth
1 T. dried thyme
1/8 t. pepper
1/8 t. ground cumin
salt to taste

Heat chicken broth (or apple juice) in a large heavy soup pot over medium heat. Add onion, red peppers, and celery. Cook and stir for 3 minutes. Stir in garlic. Cook for 2 more minutes, adding more chicken broth if necessary. (I didn't need to)
Add tomato, tomato paste, and broth; cover and bring to a boil. Reduce heat and simmer for 25 minutes.
Puree soup in a food processor or blender in batches. Return to the pan, add seasonings and heat through.

Makes about 6 cups.
This soup also freezes really well.



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