cream of roasted red bell pepper soup

i love red bell pepper soup – whether at a restaurant or soup in a box, it’s quite tasty and perhaps doesn’t need to be homemade. but since i was entertaining, i thought i’d give a sure thing a try.

making this soup takes work since you have to roast the red peppers and then peel off the shin. it isn’t so bad after the 2nd or 3rd pepper but the 5th – 8th pepper, it’s a pain. but since i’m making it myself, i get to make it healthier – using soy milk instead of cream, and low sodium vegetable stock and skipping additional salt.

the result is a nice, creamy, smooth, sweet and flavorful soup.

Ingredients

  • 8 large red bell peppers
  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped onion
  • 5 cloves minced garlic
  • 1/4 cup tomato paste
  • 6 cups low sodium vegetable stock
  • 2 cups skim milk or lactose free soy milk
  • 2 tablespoons chopped parsley
  • 1 tablespoon cornstarch
  • sea salt and ground pepper, to taste
  • 1 cup sweet corn kernels, lightly roasted

Preparation

Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.

Saute the oil, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, parsley, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes.

Let the soup cool slightly, and then blend* in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving.

________________________________________________________________________________
original recipe from Rachael Ray’s  Tasty Travels – Chef Mark Abernathy: Cream of Roasted Red Bell Pepper Soup with Roasted Sweet Corn and Cilantro- Lime Sour Cream

Cooking Note: When blending hot liquids
Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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