Roasted Bell Pepper Soup

Ingredients

4 large red bell peppers
1 tsp olive oil
1 medium onion, chopped
2 garlic cloves, peeled and chopped
1 medium carrot, chopped
1 tsp herbs
3 cups vegetable stock
1 medium potato, chopped
¼ cup white wine (optional)
Salt to taste
Black pepper to taste
2 tsp sour cream

To garnish:
¼ cup Parmesan cheese
Fresh basil or parsley

Method

  • Start by roasting the bell peppers. Place clean fresh red peppers directly on the grill top if you are roasting on the grill. Or place them directly over the flame. Turn the peppers frequently until the skin has turned completely black and started to blister. When the entire pepper skin has turned black, remove the peppers from the grill and place them in a bowl. Cover the bowl with aluminium foil or place in a paper bag for 10 minutes to steam, which will make peeling easier. Once cool, peel off the skins, remove the stems and seeds, and roughly chop the peppers.
  • Heat the olive oil in a large pot over a medium flame. Add the onion, garlic, carrot and herbs. Sauté the mixture until the onions are translucent and the vegetables are soft – this should take about five to seven minutes.
  • Add the broth, roasted bell peppers, potato, and wine to the pot and bring to a boil over a high flame. Decrease the flame to medium-low and simmer, covered, until the potatoes are very tender, stirring occasionally – about 30 minutes.
  • Use a blender to puree the soup with the sour cream until smooth.
  • Adjust the salt and pepper to taste. Heat through for another couple of minutes, then remove from the flame.
  • Ladle the soup into bowls. Serve the roasted bell pepper soup hot, topped with grated Parmesan cheese and garnished with fresh basil or parsley.

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