Flame Roasted Red Pepper Soup

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Last Friday at one of my schools, I came to find 2 platters of veggies from an event the night before.  They were gonna throw the veggies out so decided to grab a ton of small bell peppers and some mini zucchinis.  I decided to make one of my fav soups: Roasted Red Pepper Soup.

Ingredients: red peppers, because I was using what I had on hand I also included 9 mini yellow, orange and red peppers, medium onion, I used half of the Idaho potato pictured above, garlic chicken broth, EVOO.  Now you will note that I have purple carrots above,  My initial thought was to use the carrots in the soup but realized that it would turned my soup into an appetizing shade of brown so they did not end up in the soup.

First step was washing the peppers and setting them on an open flame.  Char the peppers until the skin turns black.

While the peppers are roasting chop the onion into small cubes.  Set aside.

Finely chop the garlic.  Set aside.

Chop the potato into small cubes as well.  Set aside in cold water.

Add EVOO to the pot and pre-heat. Add the onion and cook until the onion has softened.

Once the onion has softened add the garlic and 1/2 teaspoon of salt.  Continue to cool until the onion turns translucent.

Add the chopped potatoes and cook for 2 to 3 minutes.

In the meantime, mix the water and the broth concentrate.  Add to the potato mixture and cook until the potatoes are cooked through.

Peppers all charred up.

Use a tea towel or paper towel to rub off the burnt skin.

When the potatoes are almost cooked, add the cleaned peppers and continue to cook until the potatoes are cooked through.

Turn the heat off.  Insert the immersion blender and begin blending.

All done.  Time to enjoy all your hard work.

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Flame Roasted Red Pepper Soup
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Wash and dry the peppers and place them right on the burner grate, turn the heat to high and rotate it frequently with tongs until it’s charred.
  2. Put the charred pepper in a paper bag or mixing bowl and cover with a towel.
  3. Roast the rest of the peppers.
  4. Once done, peal the charred skin, or use a tea or paper towel to gently rub it off.
  5. Cut into the pepper, remove the seeds and white membrane.
  6. Cut the pepper flesh into chunks and put aside.
  7. While the peppers are roasting, chop the onion and garlic, set aside
  8. Peel potato and cut into small chunks and set aside in a bowl of cold water.
  9. In a medium pot, heat oil over medium high heat until hot but not smoking and sauté onion while stirring, until it has softened. .
  10. Add the garlic and 1/2 teaspoon of salt and continue to cook until onion is translucent.
  11. Add the potato and continue to cook for 3 to 5 minutes.
  12. Meanwhile, empty the 4 broth concentrate into a measuring cup. Add 2.5 cups of hot water and mix well then add the broth mixture to the pot.
  13. Add the peppers and continue to cook for another 2 to 3 minutes.
  14. Remove from heat.
  15. Using an immersion blender, puree the soup to desired consistency.
  16. Serve.
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