Roasted Pepper Soup

by Kirsten on September 25, 2011 · 14 comments

in Soups, Soups & Salads, Starters, Starters & Sides

185+a Roasted Pepper Soup

Let’s continue with another recipe that can be prepared ahead and on the dinner table in no time like this roasted pepper soup.

Roasting vegetables brings out the very best flavors. I make a lot of my soups via the roasting method in the oven. They are quick, healthy, freeze easily and are reheated and served when time is spare.

With this roasted pepper soup I was able to safe even more time since I found different types of already roasted peppers at a local Farm. Berry Patch Farm is always worth visiting, since the produce is crisp, fresh and grown organically.

Look at the assortments of peppers for sale. Isn’t this a gorgeous display?

166+a Roasted Pepper Soup

This roasted pepper soup has a velvety creamy texture without the addition of many calories from heavy cream. I added two hot Anaheim peppers for an extra kick of spiciness.

The soup can be frozen in individual portions and quickly reheated on a busy weeknight. Boost up your immune system with lots of vitamin c through this warming roasted pepper soup on one of our upcoming cooler fall days.

Ingredients:

*  1 kg ( 2 pounds) mild peppers, roasted, cleaned and chopped
*  2 hot Anaheim peppers, roasted, cleaned and chopped
*  1 larger white onion, chopped
*  olive oil
*  3 cups chicken broth
*  salt to taste

Directions:

Heat some olive oil in a bigger pot over medium head. Add onions and saute until slightly browned. Add the peppers and chicken broth. Puree the soup with a hand held stick blender or transfer in batches into your stand blender until creamy and smooth. Season with pepper and salt. Heat and serve.

Enjoy!

187+a Roasted Pepper Soup

 

pixel Roasted Pepper Soup

{ 14 comments }

phyllisjanes November 17, 2011 at 6:40 am

Great pictures. Really mouth-watering sauces. It should fit with any dish.

- kitchen designs enthusiast

Kirsten@My German Kitchen...in the Rockies October 2, 2011 at 4:19 pm

@Iga: I roast my peppers in the oven under the broiler. The skin turns black and can easily be removed. You put the roasted and still hot peppers in a ziploc or paper bag, close the bag and let the peppers cool. Now it is very easy to pull or scrape off all the skin.

Iga Gawronska October 2, 2011 at 2:33 pm

im making roasted peppers for the first time and i have a question – do you leave the skin on the peppers for this soup??

elisabeth@foodandthrift October 2, 2011 at 2:54 am

Your roasted pepper soup is absolutely gorgeous, colorful and delcious! Love it!

Carlos September 29, 2011 at 4:35 pm

Kirsten, I love roasted peppers and making a soup out of them, is just a great idea. I would like to try this with crumbled Feta cheese, French Baguette slices and a glass of wine! Sounds like a great thing to have on autumn night.

Sue/the view from great island September 29, 2011 at 11:19 am

I've been loving all the colorful peppers at the store and farmer's market these days, and now this will give me an excuse to stock up on them. I'd love to have this sitting in my freezer!

Radhika September 28, 2011 at 5:27 am

Kirsten,
Thanks for stopping by to wish and leaving me with such sweet words..
Quite a colorful and interesting soup yet very simple.. I've made Indianized roasted bell pepper hummus, but never a soup..
We also make anaheim pepper fritters.. they are lip smacking!

Reese@SeasonwithSpice September 28, 2011 at 2:08 am

Such comforting food that can be done in any hectic day! Love the addition of Anaheim peppers.

Chele September 27, 2011 at 6:42 pm

Now with a bowl of this wonderful looking soup I might actually begin to believe Autumn is ok ;0)

Boulder Locavore September 26, 2011 at 3:43 pm

Kirsten this is beyond gorgeous! I love roasted pepper soup but have never made it. This post is making me wonder why?! Especially as you said when you can buy roasted chilies so easily at this time of year it seems ridiculous not to. Thank you for sharing this seemingly simple recipe to take advantage of the season's bounty. I bet it would freeze well too. Gorgeous photos my friend!

Susan September 26, 2011 at 5:07 am

Kirsten~I'm so happy to see this recipe. Kelly and I had roasted pepper soup at the last tea we went to together before she started chemo. This will bring back such good memories of that day. XOXO

Karen Harris September 25, 2011 at 10:41 pm

This just looks delicious Kirsten. I love the addition of the Anaheims for spice. What a beautiful color.

manu September 25, 2011 at 8:03 pm

What a beautiful colours!! I've just had this same soup for dinner tonight!!!What a coincidence!

Lea Ann September 25, 2011 at 6:51 pm

I'm really liking how your blog looks Kirsten. Nice. I just realized I'm not receiving your posts in my RSS feed, so resubscribed by email. Beautiful photos of the soup .. and I think I could eat that whole quiche all by myself.

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