Ever since I tried the roasted bell pepper soup from Trader Joe’s (a grocery store here is US) few years back, I had instantly fallen in love with the flavor and the simplicity of the soup. Believe it or not my first experience of this soup was right out of a tetra pak carton 😛. Its quite amazing how just the roasting procedure gives such a boost of flavor to the the peppers and the soup.
So today I will be sharing my version of roasted red bell pepper soup. The first time I made this soup I had included tomatoes as well but somehow I didn’t like the addition of tomatoes or I think I may have added a little too much tomatoes as compared to red bell peppers. So this time around I made the soup only with red bell peppers and skipped the tomatoes and kept it very simple using very few ingredients. I also have not added any kind of cream in this soup. The end product in itself is so creamy that you will not need cream at all. This soup is perfect for this weather with the warm smoky taste of the red bell peppers and its beautiful creamy texture. Top it off with any of your favorite soup toppings or with some garlic croutons.
This is a small recipe and serves 2 -3 people.
3 large red bell peppers
1 medium onion chopped
1/3 cup of chopped carrots
3 – 4 cloves of garlic minced
3 cups of low sodium chicken stock/vegetable stock
1/4 tsp of smoked paprika (optional)
1/4 tsp of chili powder
2 tbsp of chopped cilantro/coriander leaves
Salt and pepper to taste
2 – 3 tsp of oil
Croutons and cilantro leaves for garnishing
For variation in flavor you can also use fresh thyme, bay leaf and or basil.
1) First step is roasting the bell peppers. This is the only time consuming part of this recipe. There are 3 ways in which you can roast the bell peppers.
Stove top: You can roast the bell peppers on the stove top by placing it directly on the gas burner (just like the way we roast eggplants for baingan bharta). Roast and the keep on rotating till the all the sides of the bell pepper has blisters all over and is charred.
In the oven: Pre heat the oven to 500F (260C). Simply wash the bell peppers cut them in half deseed and remove the core. Toss and coat them in little oil and place them cut side down on to a baking sheet and put them in the oven for 25 to 30 mins until they form blisters. Another way is you can place the whole bell pepper on to the baking sheet and put it the oven for 30 – 35 mins.
You can also roast the peppers on a grill if you have one.
So far I have tried the first two methods, stove top and in the oven. Personally I think it is much more easy and less time consuming when they are roasted in the oven.
1) Pre heat the oven to 500F (260C). Wash and wipe the bell peppers. Coat them with little oil and put them on a baking sheet (I did not cut them) and place the baking sheet on second from the top rack of the oven. Set the timer to 30-35 mins and remember to keep turning the bell peppers every 10mins with the help of tongs so that they are roasted evenly.
2) Once they are nicely roasted remove them from the baking sheet and place them in bowl and cover the bowl with a cling wrap or lid and let it rest for 10 – 15mins or until they are warm enough to handle. This process will help to peel of the skin of the peppers very easily.
3) After 15mins or so remove the peppers from the bowl. Cut them in half deseed and remove the core. And then start to peel off the skin. Repeat this procedure with the remaining two peppers.
4) Once all the peppers are cut, deseeded, cored and peeled, roughly chop them and keep them aside. Also do not throw away the liquid that oozes out during this process.
5) In a stock pot or a heavy bottomed pot heat up oil. I used my everyday cooking oil but you can also use olive oil or even butter. Once hot add the minced garlic and cook it on a low to medium flame for few seconds. Now add the onions and saute them for a min. Now add the chopped carrots. Cook until the onions are translucent.
6) Add the smoked paprika and chili powder and saute for few mins. Now add the chopped cilantro and saute. Finally add the roasted red bell peppers with its juice and saute for a min or two. Add salt and pepper to taste.
7) Finally add the chicken stock or vegetable stock. Let it simmer on a low to medium flame for about 15 mins. Check for seasoning. Add more salt and pepper if required. Switch off the flame and remove the pot from the stove.
8) Now if you have an immersion blender or hand blender you can blend the soup right inside the pot. If you don’t have an immersion blender then blend the soup in batches in your normal countertop blender. Before you start blending the soup keep it aside for a while to cool down a bit. Do not try to blend the mixture when its too hot.
You have to be very careful while blending. DO NOT fill the blender more than half else your soup will be over the kitchen. Use a kitchen towel to hold the blender and the lid to save your hands from the steam. Also here is a tip, initially give it a few pulses then open the lid and let the steam out. This way there will be less vacuum created because of the steam. Do this a couple of times and then go ahead and blend the soup until it looks smooth and creamy. Remember to blend the soup in small batches.
9) Transfer the soup again to the pot and reheat as required. Check again for seasoning.
Serve hot with you favorite soup toppings or simply with some croutons. I quickly made some homemade croutons with some left over multigrain bread by using some butter, minced garlic and grated parmesan.