Roasted Red Pepper Soup

My sister has been making a roasted red pepper soup as her “go to” soup for years.  She has declared “it’s delicious”, “its simple”, “my husband loves it” repeatedly.  There is therefore no explanation as to why last weekend was the first time I not only made this soup, it was the first time I had even tried it.  How is this possible I thought as I slurped up my third bowl.  Where have you been all my life?  I have no one to blame but myself.

And my sister is right.  This soup is delicious and very straight forward. The cayenne also adds a welcome kick, which is easy to vary depending on your spice tolerance.  I used about a 1/2 tsp and it had a definite bite to it.

Roasting the peppers can be a bit of a pain, but it really makes the soup and cannot be skimped.  Do not purchase the roasted peppers in a jar.  Yes they do in a pinch as part of a dip or app.  But peppers are the star of the show here.  Let them shine.

This soup really did the trick last week when I woke up yet again to snow.  Will this winter ever end???  It’s April!  But I imagine in the middle of summer, when peppers are at their peak, it will be only more delicious.  I’m willing to try it again to make sure!

Roasted Red Pepper Soup

Adapted from Simply Recipes

4 large red bell peppers
1 medium yellow onion, peeled and diced (about 1 cup)
3-4 medium russet potatoes, peeled and diced (about 2 cups)
3 cloves garlic
1 quart chicken broth
1/4 cup cream
3 Tbsp butter
Cayenne pepper, salt and pepper to taste

Roast the red peppers in the oven on a sheet pan lined with aluminum foil, under the broiler, rotating partway to ensure even roasting. The peppers should be fairly blackened all over and skins wrinkled. Remove the peppers from the oven and seal them in the aluminum foil to allow the peppers to steam for at least 5 minutes, or until the skins feel like they can easily be slipped off. Remove the peppers from the foil, peel off the blackened skins, remove the seeds and chop the peppers roughly.

Heat the butter in a large soup pot over medium-high heat. Add the chopped onion and saute for 2-3 minutes, stirring occasionally. Add the potatoes and cook for another 1-2 minutes, then add the garlic, cayenne pepper, salt and pepper, and the chopped roasted peppers. Stir well and cook for 2 minutes, or until fragrant.

Add the stock, stir well and bring to a simmer. Cook over medium heat until potatoes are soft, about 12-15 minutes.

Pure the soup with a immersion blender, blender or food processor until smooth. Return to the pot over low heat. Add the cream, stir well and taste. If needed, add more seasoning.