So, I decided for this lovely Sunday afternoon meal that I was going to make roasted red bell pepper soup. Completely from scratch. And I have to say, I am not disappointed. This recipe was easy and fun. It is also one of my new favorites. It was so flavorful. It would be great paired with a grilled cheese sandwich, or a veggie panini. We just ate it all on its own and it was more than filling enough.
I used a recipe from food network, minus the cilantro. I halved the recipe, and instead of a set number of large red peppers I just used a bunch of little ones from the farmer market. It turned out beautifully.
Cream of Roasted Red Bell Pepper Soup serves 3
6 small red bell peppers
1 tablespoon butter
1 cup chopped onion
2 cloves minced garlic
1/8 cup tomato paste
3 cups chicken stock
1 cup heavy cream
Salt and pepper to taste
1 cup sweet corn kernels, lightly roasted
In a large pot saute the onion and garlic with the butter until the onions are soft. Add the peppers, tomato paste and chicken stock. Bring to a boil, then reduce to a simmer for 10 minutes. Then stir in the heavy cream, salt, pepper, and cornstarch, or other thickening agent. Let simmer for 5 more minutes. I used some cold water and flour and my soup didn't really thicken up much, but was still very delicious.
Take the soup off the burner and let cool for a few minutes. In small batches place soup in a blender, or if you have an immersion blender that would be even better. If you're using a blender, do not fill it more than halfway when working with hot liquids. This would equal big mess and a lot of pain! This is not something I learned the hard way, luckily. I found the best way to blend everything was to use a slotted spoon to get out all of the pepper and onion pieces, then add a bit of the liquid and blend. Then I used a ladle and just did a few batches of the liquid soup, just for good measure.
Before serving garnish with sour cream and the corn kernels.