Recipes: Roasted Red Pepper Soup

I don’t know about you, but I could eat soup every day once the temperature drops. I love nothing more than settling in on the couch with a bowl of piping hot soup on a chilly day. Bonus points if it’s raining cats and dogs or a full-on blizzard outside. That’s how this wild child likes to spend her evenings! 

I came across this Red Pepper soup recipe on where else but Pinterest of course! I’ll be honest; I’m not the biggest pepper fan. I like the flavor and spice peppers add to foods but seriously, peppers and I do not have a great relationship. Let’s take the green pepper for example. He makes me seriously ill – cooked, raw – doesn’t matter. That bitch of a pepper takes me down and out like no other. I guess it has something to do with it being in its “raw” state. Whatever it is, we have a hate-hate relationship. So naturally, all peppers make me a bit nervous, not always knowing how my wonderful digestive system will operate in their presence. But, this soup looked too good not try. 

First step? Roasting the peppers in the oven. My husband started to help me by roasting them over the grill outside, but it was taking way too long. So we turned the oven on broil and popped these babies inside. Big mistake! Not for the peppers; the peppers roasted beautifully, and the skins pulled off quite nicely. The roasting pan I used, however, was completely destroyed. So big tip coming up here! If you pop the peppers in the oven to roast, use a beat-up old junky pan or cover your pan with foil. These big, bad peppers will destroy your kitchenware. No joke.

Sauté your veggies, onions and garlic. The soup calls for carrots and potatoes, but really, just go full on crazy with it and add any veggies you wanted – squash, zucchini, sweet potatoes (but not green pepps..eww). 

Add in your broth, red peppers and a little wine (tipsy soup!) and simmer. I followed directions and only simmered for about 30 minutes. But, I think you could definitely simmer a little bit longer and keep adding various spices to taste. Then, just whip out your hand blender (best wedding registry gift ever!) and get to blending!

Ta-Dah! And there you have it. I actually added black beans and corn in at the end (after using the hand blender), some chicken and topped off the soup with some feta! Now, if you check out the original recipe it is a Weight Watcher’s recipe, so the flavor was good, but I would have liked it to be a thicker soup (which probably would involve using some kind of cream – not particularly waist-line friendly) and more flavor than it had. It’s a great starting point for a red pepper soup for sure, and I know there are some of you excellent chefs that could really get creative with it. I’m still a novice in the kitchen when it comes to going off the grid, but I try! 

Are you a soup lover? Leave me your favorites! There’s a lot of soup weather left, and my husband loves to cook!

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