I've had a few versions of Roasted Red Pepper Soup. This is not my favorite. I prefer my soups to be a bit hearty. As a starter or early course, this would be a wonderful soup. When Greg and I were picking food for our wedding reception, one of the catering suggestions was a Roasted Red Pepper Soup with a Bri soup added in. I think that would make this a bit heavier, and add just enough extra "something" to make this really pop.
When I first ate this, I had a bit of White Bean dip left over. I spread mine over an unbaked whole wheat pita half. It was delicious! I added more cumin and red pepper flakes to this batch of dip, and it was the best yet.
I'm not sure if I'll make this particular soup again, but I will make some version of it.
Recipe: Serves 6
3 red bell peppers, seeded, sliced
1 carrot, chopped
1/2 inch fresh garlic, finely chopped or grated
1 1/2 onion, chopped
4 C. water or broth of choice (I used chicken)
4 cloves garlic, finely chopped or grated
extra virgin olive oil
salt & pepper
-Coat bell pepper slices with extra virgin olive oil & salt and pepper. Broil for about 5 minutes.
-Heat extra virgin olive oil in a stock pot. Add onion, carrot, garlic, & ginger. Cook until onions are tender. 5-10 minutes.
-Add the bell pepper slices. Add the liquid. Bring to a boil. Reduce to a simmer and cook for 30 minutes.
-Once cooked, puree in batches if you are using a traditional blender. I prefer my stick blender!
-Drain through mesh if you want this to be very smooth
-Serve warm & with a bit of shredded/grated cheese