Mertzie's Roasted Red Pepper Soup

Michelle Koletar/Mertz

By
@Mertzie

This is a lovely fall soup as a starter or light dinner w/ crusty rolls. The stars of this soup are roasted red peppers & the fresh grated parm. It is so versatile. I have added curry or nutmeg for some warmth; basil and tomatoes when I want more Italian flavors; etc. I would suggest making the soup, tasting, and then adding if you want. Don't overseason before you taste, because the red pepper freshness is what makes it so good.


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Comments:

Serves:

2

Prep:

5 Min

Cook:

30 Min

Ingredients

2
sweet red peppers, roasted & chopped
1
stalk celery, chopped
1/2
onion, chopped
1-2
tsp minced garlic
1 1/2 c
chicken broth
1/3
cup sour cream or heavy cream
fresh grated parm
salt & pepper to taste

Directions Step-By-Step

1
Cut the red peppers in half & take out seeds. Roast the red peppers. I roast them in the oven w/ some italian seasoning & olive oil until the edges are getting black, then I put them in a paper bag, seal it for 20 mins, and the peels come off so easily.
2
Meanwhile, in Dutch Oven, heat olive oil & saute onion & celery for 5 mins or until tender. Add a little salt, if you wish.
3
Add the garlic & stir. Then add the roasted red peppers, now chopped up, and chicken broth. Bring to a boil.
4
Turn off heat. Gently pour the soup into a blender & puree until smooth. Add the cream & puree a few seconds to get it all blended. I transfer back to the Dutch Oven & put heat on very low. Add fresh ground black pepper. This is where I will add any additional seasoning, if in the mood.
5
Serve in two soup mugs and grate fresh parmesan on top of each bowl. The parm is wonderful in this! Enjoy!

About this Recipe