61°North

Recipe: Roasted Red Pepper Soup

 

A quick and easy, yet powerfully flavorful, soup can be made with a handful of ingredients and a blender. If you're strapped for time or resources, use canned roasted peppers, or take the time to roast your own and fill the kitchen with their intoxicating aroma.

Roasted Red Pepper Soup
Serves: 4
Time: 50 minutes

3 red bell peppers, whole
2 tablespoons olive oil, separated
¼ onion, medium dice
1 clove garlic, minced
14.5 ounces chicken or vegetable stock or broth
1 tablespoon dried thyme
Salt and pepper to taste

1. Preheat oven to 350°F.

2. Rub the bell peppers with 1 tablespoon olive oil and roast on a baking sheet until soft and skin is starting to blister and peel, about 40 minutes, turning twice during cooking.

3. Remove bell peppers from oven and let cool to the touch. Peel the bell pepper skin off—it should break away easily after roasting—and remove and discard the skin, stem and seeds. Cut bell pepper into a medium dice.

4. Heat 1 tablespoon olive oil on medium in the bottom of a heavy stockpot. Add onion, cooking until translucent—about five minutes. Add the garlic and cook until fragrant, about 2 minutes. Add diced bell peppers and half of the stock or broth, along with dried thyme.

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5. Using an immersion blender, upright blender or food processor, puree the onions, garlic, bell pepper and stock until smooth. If not using an immersion blender, return soup to stockpot.

6. Add other half of stock and let simmer until desired consistency. Season with salt and pepper to taste.

This article was created as a companion piece for 61°North – The Design Issue. Contact the editor, Jamie Gonzales, at jgonzales@alaskadispatch.com.
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