mertzie's roasted red pepper soup
(2)
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.
(2)
yield
2 serving(s)
prep time
5 Min
cook time
30 Min
Ingredients For mertzie's roasted red pepper soup
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2sweet red peppers, roasted & chopped
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1stalk celery, chopped
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1/2onion, chopped
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1-2tsp minced garlic
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1 1/2 cchicken broth
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1/3cup sour cream or heavy cream
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fresh grated parm
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salt & pepper to taste
How To Make mertzie's roasted red pepper soup
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1Cut 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.
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2Meanwhile, in Dutch Oven, heat olive oil & saute onion & celery for 5 mins or until tender. Add a little salt, if you wish.
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3Add the garlic & stir. Then add the roasted red peppers, now chopped up, and chicken broth. Bring to a boil.
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4Turn 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.
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5Serve in two soup mugs and grate fresh parmesan on top of each bowl. The parm is wonderful in this! Enjoy!
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