28 March, 2011

Roasted Pepper Soup

I usually plan beforehand what I will be making for supper.  I decide on the recipe, write a shopping list, then we drive to buy all the ingredients ... you get the idea?!  Well, last weekend nothing was planned, instead Eric and I ended up at the grocery store wondering what we would like to eat and what we should buy....  Eric remembered my YELLOW PEPPER SOUP
soup ... but alas I could not remember the exact list of ingredients.  So I experimented and ended up making my version of Roasted pepper soup.

What you need:

5 peppers (you can mix and match colours: 2 red 2 yellow 1 orange)
cooking spray (could use olive oil instead)
1 1/2 tsp olive oil 
1/2 onion, chopped
2 garlic cloves
2 celery stalks, cubed
2 medium potatoes, peeled and cubed
2 carrots, cubed
1/2 tsp paprika
2 bay leaves
pinch of dried coriander
1/4 tsp dried basil
1 bunch parsley, minced
about 1L vegetable broth
salt, pepper
a pinch of sugar, if peppers are not very sweet
1 1/2 tsp Champaign vinegar (can be replaced by white wine vinegar)
pinch of dried coriander

crème fraiche and parsley leaves for serving (optional)

 What to do:
  • Preheat oven to 500 F (260 C).
  • Place peppers on a jellyroll pan. Lightly coat peppers with cooking spray. Bake at 500 F for 30 minutes or until blackened on all sides, turning occasionally. 
  • Place peppers in a large zip-top plastic bag; seal. Let stand 20 minutes. Peel and discard skins. Cut in half lengthwise; discard membranes and seeds.
  • While waiting for peppers to cool down, heat olive oil in a large saucepan over medium heat. Add onions, celery, and garlic; cook for 5-7 minutes, until onion becomes soft and translucent .
  • Add potato, and carrot; cook another 5 minutes. Stir in paprika, coriander, basil and bay leaf. 
  • Add broth, half the parsley and bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are very tender. 
  • Stir in roasted pepper halves; simmer 5 minutes. Discard bay leaf. Stir in vinegar, remaining parsley, 1/2 teaspoon salt, and 1/8 teaspoon black pepper.
  • In batches, puree soup using a kitchen blender (or use an immersion blender).  If soup becomes too thick, add vegetable broth 2-3 tablespoons at a time.
  • Serve garnished with parsley and/or creme fraiche (for a vegan version, replace creme fraiche with vegan sour cream or omit altogether)


  1. mmmmmm looks delish! will definitely try this!!

  2. Let me know how you like it. BTW you can make M
    mushroom croutons (http://sas-does.blogspot.com/2007/02/yellow-pepper-soup-with-wild-mushroom.html) to serve with this soup!