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Puree Of Roasted Red Bell Pepper Soup

Chef.Ellie.Espo's picture
Roasted Red Pepper Soup has a perfect blend of roasted red peppers, carrots, onion, garlic, thyme, potatoes and pepperocini to make an unbelievably good soup. Try ou this wonderful Roasted Red Pepper Soup and enjoy!!
Ingredients
  Red pepper 5 , roasted and peeled
  Celery stalk 2 , chopped
  Onion 1 Large, chopped
  Carrots 3 , peeled and chopped
  Garlic 1 Clove (5 gm), sliced
  Thyme sprigs 2
  Potatoes 2 , peeled and cubed
  Chicken stock/Vegetable stock 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
  Pepperoncini 4 Ounce
Directions

1) In a stock pot sweat the celery,onion and carrots in
olive oil.
2) Add peeled roasted peppers
3) Add sliced garlic,thyme and the potatoes.
4) Cover the vegetables with chicken stock and season with
salt and pepper.
5) Simmer until vegetables and potatoes are tender.
6) Cool slightly and add 6 whole basil leaves and pepperocini
7) Puree the soup in batches and serve with garnish of fresh basil leaves.
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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian American
Course: 
Appetizer
Taste: 
Savory
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Red Bell Pepper, Vegetable
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
6
Soup in summer? Why not? This creamy cold roasted bell pepper soup is perfect for summer. Watch Chef Ellie Espo demonstrate this easy to make and delicious pepper soup made with home-roasted fresh red bell peppers and potatoes. This is the perfect summer recipe when you have an overabundance of peppers in the garden. A vegetarian soup that can convert even the most die-hard meat eaters! Can be served hot or cold and makes a delicious meal with crusty bread.

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2 Comments

anne Peterson's picture
How much pepperocini??
Culinary.Crack.a.Jack's picture
Peperoncini adds heat to any recipe, so you can use as much as you like depending on your spice level. If you do not eat spicy food, start with a quarter or half.