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Two Peas and Their Pod: Roasted Red and Yellow Pepper Soup

Saturday, September 20, 2008

Roasted Red and Yellow Pepper Soup

Last Saturday we found peppers at the market for a quarter, that is only 25 cents people! They had red, yellow, green, purple, and orange! All for a bargain! We loaded up a bag and went on our merry way.

So what did we make with these glorious peppers? Prudy, of Prudence Pennywise, recently posted a Roasted Pepper soup that looked delicious! We knew we had to try it.

First, we roasted the peppers. We are loving our new gas stove. I just hope the fire department doesn't have to visit us! Josh is pretty dangerous when it comes to fire...but he loves it so I just back up and try not to watch:)

He had all the peppers going on at once.
Some were roasting on another burner.

We let the peppers "sweat" in a paper bag and then we peeled them.What a great trick. It makes life so much easier.

Letting the veggies get tender!

After adding in the liquid, it was time to pulverize. We got to use a new kitchen gadget we got for our wedding...our magic wand!

Stirring in the cream/skim milk. I tried to keep this one healthy:)

A little fresh basil on top and time to eat!

The soup was fantastic! The roasted pepper flavor was amazing, we used red and yellow. We pureed it, but left a few minor chunks, and topped it with fresh basil. This soup is a new favorite. It was easy and so flavorful! I know we will be eating this all winter...we froze the extra roasted peppers so we are all ready to go! Thanks Prudy!

Roasted Red and Yellow Pepper Soup
Adapted from Prudence Pennywise

3-4 whole bell peppers-we used red and yellow
1 T of olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 large carrot, chopped
1 (14.5 ounce) can Italian style diced tomatoes, undrained
1 teaspoon honey
3 cups chicken or vegetable stock
1/4 cup heavy cream or half and half-we used half cream and half skim milk
Fresh basil-we stirred some in and put some on top

Roast bell peppers until blackened in most places. (We did them over a gas flame, but you can also do it in the oven at 450 degrees.) Place peppers in a paper bag for ten minutes. Remove from bag, remove stem and seeds and peel peppers, scraping with a knife. Chop coarsely.

Heat olive oil in a large pot over medium high heat. Add peppers, onion, garlic, and carrot. Saute until vegetables are softened, about five minutes. Add tomatoes with juices, honey and stock and bring to a boil. Reduce heat and simmer for 15 minutes, or until all vegetables are softened.

Blend soup in blender, food processor, or with immersion blender, until not almost smooth, but with some chunky texture. Add cream/milk and heat until just below a simmer. Season to taste with salt and pepper. Serve with fresh basil, sour cream and croutons if desired.

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Blogger Usha said...

This looks good...perfect for wintry and cold evenings....

7:00 AM  
Blogger Mary Bergfeld said...


What a bargain for the peppers! The soup looks great!

7:04 AM  
Blogger Clumbsy Cookie said...

25 cents! Wow! You transformed cheap peppers into a delicious looking soup!

7:28 AM  
Blogger Pamela said...

I am in such a soup mood now that the weather is getting cooler! I saw this one over at Prudy's and I liked the way it look. Now I want it even MORE than I did before!

7:48 AM  
Blogger Kalyn Denny said...

Sounds delicious. When I got one of those immersion blenders I was surprised at how much I used it! Love it now.

7:49 AM  
Blogger CECIL said...

That looks so great!! I love fresh roasted red pepper as is, but puree to soup..mmhh!

9:43 AM  
Blogger La Bella Cooks said...

25 cents? I would have stocked up for sure. I think with the weather cooling down lately that this would be a great soup for a weeknight. Looks delicious!

10:18 AM  
Blogger Adam said...

Wow, your roasted peppers are so awesome. I love the charred smokey flavor. Beautiful job :)

12:57 PM  
Blogger Prudy said...

Oh what a deal! 25 cents! I'm shopping at all the wrong places. Your soup looks wonderful! I'm so glad you are in love with it too.

2:12 PM  
Blogger priscilla joy said...

looks like a yummy winter meal!:)

2:22 PM  
Blogger Mary Ann said...

Glad you joined the club- I swear I could live on this soup! It is soo good! Looks delish!

7:50 PM  
Blogger Jenny said...

Gorgeous Soup and at what a bargain! Love it!

11:02 PM  
Blogger Natalie Que said...

Yum, how did I miss that post of hers? Glad you got it, it looks fantastic! And how cheap -25 cents? I don't think a quarter would buy me a used piece of gum here.

2:07 AM  
Blogger The Blonde Duck said...

Ya'll are killing me with this roasted pepper soup. I'll have to make some!

8:18 AM  
Blogger Tanya said...

I love soup and will definitely try this one!

1:19 PM  
Blogger Emily said...

Yum! Looks delicious. I'm jealous of your cheap peppers!

4:52 PM  
Blogger Jessica said...

That soup looks great...there were millions of peppers at the market when I was there on saturday!

5:52 PM  
Blogger Mary Ann said...

I left you a blog award! Go check it out and pass it on!

11:14 PM  
Blogger Katherine Roberts Aucoin said...

Great deal on the peppers! Your soup looks yummy!

7:24 AM  
Blogger Live.Love.Eat said...

Oh my gosh. I just love coming here to visit and seeing what a hubby & wife cooked up together. It's so awesome. I am going to be a broken record.

12:13 PM  
Blogger Jaime said...

i love roasted red pepper soup! topped w/basil, it looks perfect for fall :)

7:18 PM  
Blogger Suburban Monkey said...

Roasting peppers is my all time favoite way to eat them..the soup sounds fantastic and with the weather starting to change i will have to make this.

11:40 AM  
Blogger Stacey Snacks said...

I love this soup.
I make a roasted red pepper & corn soup w/ cilantro.
As soon as the weather is cooler, Soup Is On!

5:15 AM  
Blogger Katerina said...

This looks really good, I am so glad it is soup season again

2:00 PM  

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