yumyumyummers

roasted red pepper soup

In appetizers, brunch, culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, side dishes, vegetarian on 02.07.11 at 7:20 pm

i heart homemade soup. especially roasted veggie soup.

it’s one of those things that is surprisingly easy to make… all you need is some creativity, flavour and a little bit of patience to wait for veggies to roast in the oven. red bell peppers were on some ridiculous sale at the grocery store, so i stocked up and now have an abundance of shiny red bell peppers in my fridge! the solution? must make soup! :)

roasting:
– preheat oven to 375F
– lightly grease baking pan w/ extra-virgin olive oil (evoo)
– 4 medium-large red bell peppers (seeded, rough chop into 1/4)
– ‘snap back’ any curled ‘ends’ on the peppers, so that they sit almost flat in the baking pan
– lightly brush tops of peppers w/ evoo
– roast in oven for 1 hour


blending & simmering:
– brown 2 large shallots (peeled & rough chop) w/ evoo & ground black peppercorns in small pan
– blend & puree: browned shallots, roasted red peppers & 1/4 cup water in blender
– heat up 1 tbsp evoo in large pot on high heat
– add blended roasted red peppers & shallots to large pot
– add 1/4 cup light creamcheese
– season w/ dash of ground black peppercorns, 1/2 tsp cayenne pepper & 1 tsp ground oregano
– stir occasionally and simmer on medium heat for 10-15 minutes

food styling:
– serve hot in small bowl or teacup
– garnish w/ roasted pumpkin seeds


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  1. […] food styling: – these roasted seeds are a fantastic edible garnish for homemade soups & salads. – check out these previous yumyumyummers recipes for roasted butternut squash soup, roasted acorn squash soup & roasted red pepper soup. […]

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