I really enjoy a good soup. I even enjoy the process and procedure that goes into making soup. I enjoy it so much that one day I might make enough to fill the hot tub and spend a day soaking in and eating soup. Something else that I really enjoy is a good red pepper. Finding a way to combine these two things plus watching the temperature drop just makes me happy. Therefore, this week’s Soupy Sunday will be this recipe.
Roasted Red Pepper Soup
8 red peppers, whole
3 tbsp olive oil
2 medium yellow onions, peeled and diced
2 cloves garlic, chopped
2 large potatoes, peeled and diced
6 cups chicken stock
Sea salt to taste
Freshly ground black pepper
2 tbsp unsalted butter
Pinch of paprika
Roasting fresh peppers (broiler): line a large baking pan with aluminum foil. Place the whole peppers on the foil and brush lightly with olive oil. Broil, turning as needed, until blackened on all sides. Once they are charred, place all the peppers in a large bowl and cover with plastic wrap. Leave it for about 5 minutes; scrape off the skin with a knife or your hand. Remove the top, seeds, cut away the membranes and coarsely chop the peppers. Reserve any juices in the bottom of the bowl.
Heat the olive oil in a large pot; cook the onions with a big pinch of sugar. Cook the mixture until soft and translucent. Then mix in the garlic and cook for another minute.
Then add the potatoes and roasted peppers and continue to cook for about 2 to 3 minutes. Add the reserved liquid and chicken stock to the mixture. Bring it to a boil and simmer for about 15 to 20 minutes. Allow the soup to cool slightly before you puree it with an immersion blender. Bring the soup back to a boil, mix in the butter and season with salt and pepper. Serve warm with a pinch of paprika.