Roasted Red Pepper Soup - Dinner - Lunch - Recipes

Roasted Red Pepper Soup

My husband would eat this soup every day if I made it. I've been making it for over twelve years and it tastes just as delicious as the first time.

A couple of years ago for a holiday party I served this soup in espresso cups as an hor d’oeuvre garnished with chives and Parmesan cheese, it was a hit!   Enjoy.

Recipe

6 Red bell peppers, cored, seeded and halved lengthwise
4 Tablespoons unsalted butter
1 Cup chopped onions
1 Cup chopped leeks
½ Teaspoon salt
½ Teaspoon ground black pepper
3 Small boiling potatoes, peeled and sliced
5 Cups chicken stock or canned broth

2 Tablespoons fresh chives, chopped for garnish
Freshly grated Parmesan cheese for garnish  

Toasted croutons and a drizzle of good extra virgin olive oil

Preheat broiler. Line a baking sheet with aluminum foil and lay bell peppers halves, cut side down on the foil.  Broil two inches from the heat until well charred, 8-12 minutes. Transfer to a large plastic bag and seal the bag. Allow the peppers to steam in the bag for 10 minutes. Remove peppers from the bag and slip off and discard the skins. Coarsely chop the peppers and set aside. Melt the butter in a large soup pot. Add the onions, leeks, salt and black pepper. Sauté over low heat until the vegetables are soft and translucent, 10-15 minutes. Add roasted peppers, potatoes and the stock, bring to a boil then lower the heat and simmer for 30 minutes, uncovered, until the vegetables are tender.

Using an immersion blender, blend until smooth or blend in batches in a food processor then return to the pot and heat through.  Serve this soup garnished with chives, Parmesan cheese, toasted croutons with a splash of olive oil.