This month Dom has challenged us to make a vegetarian soup that can be shared on the Belleau Kitchen's Random Recipe challenge and on Tinned Tomatoes' No Croutons Required monthly challenge. Dom and Jacqui have chosen the perfect challenge for those of us entering 'soup season!
This is an easy challenge, if you have a copy of The Soup Bible. I picked this cookbook up this summer when our local Borders was having its closing sales ... sniff, sniff. I hated to see a bookstore closing, but was eager for the deals ... don't judge me. I felt bad picking through the cook book aisle, kind of like a gleaner at the end of harvest time. Many other images come to mind too , but we'll leave it at that.
Anyway, I've been leafing through the book and before it becomes impossible to get good peppers without selling your car to pay for them, I'm making this soup. Normally, I would exchange the vegetable broth and use chicken broth just because I'm a chicken broth kinda girl, but I'm playing by the rules here. It's still going to be a smooth, soft, slightly sweet soup. The only thing I'm adding is just a touch of basil, lemon thyme and a good dose of black pepper to bring in a zing.
This is an easy soup to increase or decrease ... I've reduced the amount, as I'm cooking for one while SB is on his hunting jaunt. While I love soup, I don't usually do more than one day's worth of leftovers unless I can turn them into something dramatically different than the original meal. What can I say? Soup's soup!
Tonight, I'm making some Ciabatta toasts, rubbing them with garlic, and drizzling olive oil over them when it comes time to dish up a bowl of the soup. I have a nice bottle of wine to break into and a favorite cheese to have with the toasts. Easy easy easy ... and meanwhile, the kitchen is smelling great and I am busily tending fires, sewing on my projects, and puttering away!
Roasted Pepper Soup
slightly adapted from The Soup Bible recipe
3 red peppers
1 yellow pepper
1 tbsp. olive oil
1 medium onion, chopped
1 large clove garlic, minced
3 c. vegetable stock
1 tbsp. flour
pinch dried basil
big pinch black pepper
leaves from two sprigs of lemon thyme
kosher salt and freshly ground black pepper
slivered yellow and red pepper for garnish
sour cream for garnish
Making the Soup:
1. Line a cookie sheet with foil and pre-heat the broiler.
2. Halve the peppers and remove the veins and seeds. Place the peppers skin sides up and broil until the skins blacken and bubble up.
3. Transfer the peppers to a plastic bag and seal it up for about ten minutes ... then, remove the peppers when you can handle them and peel the skins away. Roughly chop them and set them aside.
4. Put the onion and garlic into a soup pot with a large pinch of black pepper and 1 tbsp. olive oil ... cook over medium heat until the onion and garlic are sweated.
5. Add the flour and stir to make a rough roux, add the stock and stir to begin to thicken slightly.
6. Add the peppers, turn the heat way down and simmer the soup until the vegetables are very soft.
7. Strip the leaves from two sprigs of lemon thyme and add to the soup with the pinch of dried basil.
8. Turn the heat off and let the soup remain covered overnight in the fridge.
9. Reheat the soup gently and use a hand blender to create a smooth, soft consistency. Add the salt and a good amount of black pepper, to taste.
10. Sliver a small amount of red and yellow pepper for garnish.
11. Scoop some soup into a deep bowl and top with the slivered peppers and a dollop of sour cream. Serve with ... or without croutons!
oooh, I love roasted red pepper soup, it has that wonderful deep almost burnt quality that is so moreish... lovely entry and I think I now need to go out and purchase the Soup Bible, seeing that it seems everyone but me has a copy!!... thanks so much for taking part this month honey xReplyDelete
This is probably one of my favourite soups and I can think of no better way to serve than with your garlic bread. Oh yum.ReplyDelete
Did your skins peel off easily? Sometimes mine do and other times I get frustrated with it.
Look at the colour of that. It looks gorgeous. Thanks for entering it :)ReplyDelete
What great photos. We are soup lovers and that is our lunch everyday. Roasted pepper is so special; I will be making this one very soon.ReplyDelete
Always wanted this book and now I know I Need it. Merci.
@ Please Don't ... You know? if I try to rush broiling the peppers or crowd them on the pan, then I have trouble peeling the ends that don't get adequately burnt and crusty ... peppers can be little buggers sometimes! I still love them though!ReplyDelete
I love that roasted, sweet and savoury taste in roasted pepper soup. It looks great.ReplyDelete
Your soup has glorious color and looks delicious. It's raining here and I'd love a bowl of it to ward off the chill. I hope you have a great day. Blessings...MaryReplyDelete
Oh my! such a beautiful color like textiles :))ReplyDelete
HAPPY THANKSGIVING - the countdown begins...lol
chow! Devaki @ weavethousandflavors
I am getting a taste for your soup right now, even though its crashing hot right now. Thats I guesse because your capsicum in the soup make it look so fresh and nutritious.ReplyDelete
It looks and sounds wonderful - love the color!ReplyDelete
i love the colour of that soup!ReplyDelete