Organic Roasted Red Pepper Soup Recipe

Roasted Red Pepper SoupOrganic red peppers are bright in colour and bring flavor to any meal. They can also be used to create a wonderful soup that’s filling and full of nutrients. Organic roasted red pepper soup is perfect for dinner on a chilly night, for a quick lunch and it even works as a light summer snack.

Ingredients

  • 5 large organic red bell peppers
  • 3 cloves of garlic, finely chopped
  • 1 large organic onion finely chopped
  • 2 small organic potatoes cut into tiny pieces
  • 1250ml of organic chicken broth
  • 60ml of organic olive oil divided (20/40)
  • Organic sea salt to taste
  • 60ml organic butter
  • 2.5ml fresh ground pepper
  • Organic cayenne pepper to taste

How to Make

  1. Pre-heat oven to 300 Fahrenheit (148 Celsius)
  2. While oven is preheating, brush 20ml of olive oil on the peppers
  3. When oven reaches temperature, place peppers on a foil lined baking sheet and bake them until the skin turns black (may also broil peppers for this step)
  4. Let peppers cool when they come out of the oven and then peel the skins away and throw out the skins
  5. Clean out the seeds from the peppers and chop the peppers up into small pieces
  6. Use remaining 40ml of olive oil in a deep sauce or soup pan and allow the oil to begin to simmer
  7. Add in finely chopped onions and let book until they lightly brown
  8. Add in garlic and let cook another 3-5 minutes
  9. At once, add in the roasted red peppers and the two small potatoes that you previously chopped
  10. Cook the peppers and potatoes in the pan for 5-7 minutes
  11. Add in the chicken broth and bring to a boil
  12. Let ingredients cook for 20 minutes
  13. Add in salt, pepper and cayenne pepper to taste (cayenne pepper is quite spicy so you won’t need to add a lot)
  14. After 20 minutes turn off the burner and remove the pan
  15. Let the soup cool at least 10 minutes
  16. Pour soup into deep bowl
  17. Use hand mixer to puree soup; can also use a blender if you do not have a hand mixer (do small batches at a time in the blender)
  18. Return to pan and heat back through before serving

Ideas: The potatoes will determine the texture and thickness of the soup. If you want a thinner soup, only use one potato, but if you want a thicker soup, use both potatoes and increase the potato size.