On Sunday, I came up with a vague plan to make a roasted red pepper soup this week. Mostly, the plan entailed buying red peppers and figuring out how to turn them into soup later. Here's the outcome: a lovely, creamy, potato-red pepper pairing that was filling and nutritious. I want to do a better job showcasing the regular food we eat around these parts, and this is tasty, relaxed, and very easy to make changes to depending on what you have on hand.
5 red peppers
6-8 yellow potatoes
Head of garlic
1 box vegetable stock
Paprika (smoked or regular, whatever you have on hand or prefer)
White or red wine (optional)
Parmesan rind (optional)
Heavy cream or half and half (for a final drizzle, optional)
Preheat your oven to 400. Then, wash and de-seed your peppers. I typically slice off the top, then slice the pepper into thirds, removing the seeds from the middle. Arrange your clean pepper segments in a large glass baking dish, toss well with several glugs of olive oil, and put them into the oven to roast. This typically takes about 35-40 minutes. You want to keep them in until the skin is blackened and pulling in places.
While the peppers are roasting, peel most of the cloves of garlic from your garlic head. Toss them whole into a deep soup pot with a healthy covering of olive oil, and begin to cook on medium heat. Throw in some white or even red wine if you have it on hand...I poured right of the glass of Pinot I was drinking. Added some nice depth but totally isn't necessary.
Rinse your potatoes and puncture with a fork. Then, throw them in the microwave for 7 minutes, until they are mostly soft. Chop with the skins on and add to the garlic, oil, and wine already simmering.
Next, add your veggie broth and begin to season using salt, pepper, smoked or regular paprika, and thyme. If you have an old parmesan rind on hand, throw 'er in. If not, don't worry about it. Let simmer while your peppers finish.
Once your peppers have a decent blackening going, pull them out of the oven. This is where you really should let them steam in a covered bowl and then remove their peels. But who's got time for that, especially on a weekday? Throw them into the soup pot, peels, oil, and all.
It's time now for your immersion blender (or to do this in batches in a regular blender if that's what you have available). Pull out the parmesan rind if there's one in there, and then immersion blend away. Slowly add milk as you go, until you get the texture you want. I added a drizzle of organic half and half at the end, but again, this is an easy soup and that's not necessary.
Food Allergies & Ethics: Gluten-free, but check your vegetable broth of course. Vegetarian. Replace the milk with coconut milk to make this vegan, or leave it out all together and thin with a bit more broth, wine, or water.