In the beginning of the year, I attended a cooking workshop with my Aunt Colleen and cousin Casey where they taught us a few different recipes. Roasted red pepper soup, spinach soufflés, pork medallions with currants, and tiramisu. Yum.
My hands-down favorite recipe was the roasted red pepper soup…which is saying a lot coming from a tiramisu lover. The soup was creamy without being too heavy, vibrant with the flavor of the roasted red peppers, and with the addition of homemade croutons—I knew it was a recipe I’d be making again.
The second time I made it at home was last week, but this time I didn’t have the directions (yes I lost something, crazy isn’t it?!) So I just had to go on what I remembered doing and in the end, the soup tasted good but I realized I forgot the heavy cream. And we all know heavy cream makes every recipe better.
But the soup was still delicious and less fattening sans the cream. Plus my grandparents loved it. I chalk it up to a win when there’s empty bowls and a few extra trips to the kitchen to eat another homemade crouton.
Tip: This recipe can be adapted with whatever you have on hand and jazzed up with wine, more fresh herbs, different veggies, the addition of garlic, etc. Don’t be afraid to put your own twists on recipes. There’s no such thing as bad roasted veggies or too much garlic (or wine).
Roasted Red Pepper Soup
- 4 red peppers
- Sprig of rosemary
- 1 yellow onion, diced
- Chicken stock
- Heavy cream
- Tomato paste
- Olive oil
- Roast the red peppers in the oven at 400 degrees. You can put them in whole and when they’re done, cut & seed them, but I think it’s easier to cut them in the beginning.
- Once the peppers are charred (about an hour), put them in a bowl and cover with plastic wrap. The steam will let the flavors intensify and loosen up the skins for peeling.
- Peel the black, charred skin from the peppers. Chop them up.
- Put olive oil in a pan to cover, followed by diced onion, and the rosemary sprig. Let the onions sweat in the pan for about 10 minutes over low heat. Don’t rush this step, you will get so much flavor out of the onions and your kitchen will smell divine.
- Once onions are translucent, add the red peppers and let flavors meld for about 5 minutes. Remove rosemary.
- Add a carton of chicken stock and a spoonful of tomato paste. Let simmer for 20 minutes.
- Using an immersion blender, blend everything together and slowly add as much cream as you like.
- Loaf of Tuscany bread
- Olive oil
- Cube the bread and toss with olive oil.
- Put in the oven at 350 until golden brown and crispy.