Roasted Tricolor Bell Pepper Soup

Usually, soup with a roasted bell pepper base is made with just red peppers, resulting in a lovely, rich red hue.

But when one is met with a multitude of many colored peppers, a palette of a multitude of colors will result.

Count them. 20+ peppers, AFTER I threw away 5 rotten ones.

But they do look so beautiful after burning their skins to a crisp.

(I did two trays.)

Roasted Tricolor Bell Pepper Soup

Adapted from this recipe

20+ bell peppers, cored and halved

2-4 tablespoons olive oil, enough to cook…

4 small onions and

4 cloves (or more) garlic

1 teaspoon + smoked paprika

4 cups vegetable stock

4 cups water

6 small potatoes, peeled and diced

1 tablespoon dried thyme

1 tablespoon dried parsley

1 tablespoon balsamic vinegar

Greek yogurt

Cover a pan with aluminum foil and spray with nonstick cooking spray. Place peppers, skin side up, on tray and spray. Broil for 15-20 minutes (I’m serious, unless my broiler was faulty) until the skins blacken.

Empty peppers into some kind of sturdy bag that can be sealed. The first tray: the peppers had so much juice, they broke through the paper bag. The second tray: The peppers melted right through a ziploc freezer bag. I don’t know what to do.

Let them sit for 10 minutes, then carefully remove and discard the skins (they’ll be pretty hot) but do not rinse the peppers. Chop coarsely.

Heat olive oil in a large vat/cauldron/nonstick soup pot, and cook onions and garlic until soft but not brown. Add paprika and cook 1 minute.

Add roasted peppers, broth, water, dried herbs, and simmer for 20 minutes.

Puree the soup using an immersion blender or food processor, and add the balsamic vinegar just before finishing.

Serve with dollops of Greek yogurt. You can also stir some into the soup itself in place of cream… or just stir in some cream.

Makes A LOT.

This soup was delicious. The smoked paprika adds another layer of flavor, and I’m happy I finally got to use some in this recipe. And the color is actually pretty nice, even though it’s not red. Some black beans and corn might go nicely in this too, and add some protein to make a hearty meal!

We are now bell-pepper-less and couldn’t be happier. However, there are some cucumbers that are taking over the vegetable drawer that might need to be stopped.

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One comment on “Roasted Tricolor Bell Pepper Soup

  1. hueynews says:

    Yes, indeed we are happy to be rid of the multitude of peppers that we get from grandma. Not that we don’t like peppers but when she gets on a roll it’s hard to keep up…
    soup was DELICIOUS

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