We’re Cooking: Roasted Red Pepper Soup – In a Flash


I am a huge fan of red peppers, especially when they are roasted and barely charred then peeled creating a sweet and spicy veggie treat gorgeous when chopped and included in salads, topping grilled chicken or pureed and used as a base for sauteed shrimp.  Roasting, however can take a little bit of time, so if you are looking for this sweet flavor in a flash jarred roasted red peppers and piquillo peppers (piquillo are just a bit sweeter than regular red peppers) are a great go to, especially for this quick and easy soup – delicious served hot or cold. I don’t personally like the flavor of the brine red peppers are usually jarred in, so I rinse the peppers well before using them to create this quick soup, if you don’t mind it then just cut the amount of stock used by 1/3.


Quick Roasted Red Pepper Soup
3 10oz jars roasted red or piquillo peppers, rinsed well
1 garlic clove, chopped
1 small shallot, rough chopped
1 teaspoon sweet pimienton ( Spanish paprika)
1/2 teaspoon chile or red pepper flakes
2 tablespoons fresh parsley or cilantro, both add a nice freshness so either will work
1/2 cup white wine
Splash sherry vinegar
2 cups veggie stock (or water, a bit more salt may be needed for your seasonings to ensure you have a balanced flavor)
1 teaspoon pepper
2 teaspoons salt
Olive oil, fresh herbs, pesto, Greek yogurt  or feta cheese for garnish

Add all ingredients to a blender and blend until smooth. If you want the soup hot then pour into a soup pot and heat through; if you want it chilled place the blender in the fridge and chill until cold. Serve by pouring into bowls and garnish with a drizzle of good olive oil, like Spanish Arbequina, fresh basil pesto, a spoonful of Greek yogurt or feta cheese with snipped chives.  Serve with a crusty, rustic sourdough bread.


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