Roasted Red Pepper Soup

Roasted Red Pepper Soup

My mom was planning to make this soup anyways and we had lots of red peppers so I volunteered! I made 1.5 times the recipe because we had 8 red peppers. I don't know where the recipe is originally from because it's one my mom had on her computer for a long time.

 

Ingredients

5 whole red bell peppers (or 8 small ones)

3 tbsps. olive oil

1 tsp. salt
1 tsp. black pepper
¾ tsp. dried oregano
4 minced garlic gloves
1 chopped yellow onion
1 sliced carrot
1 diced celery stalk
6 oz. can tomato paste
¼ cup fresh basil chopped or 4 tsps. dried basil
5 cups vegetable stock
1 cup cream                

Directions

Turn smoke alarms off (optional) and exhaust fans on high.  Set oven rack to top slot and set oven to broil.  Coat each pepper in oil getting into the grooves.  Place on baking sheet and put them in oven on top rack.  Check the peppers every 2 minutes.  When the peppers start to get dark spots on them in approx. 3-5 minutes, turn them over with tongs.  When the skins are brown/black (approx. 7-10 minutes) take them out of the oven.  Put them in a large bowl or pot and cover with a lid.  Let them cool for 20 minutes.  Don’t forget to turn your smoke alarms back on.

Pull the stems out of each pepper and deseed and core.  Peel off the skin and slice the peppers into strips.  Place peppers in a bowl with salt, pepper, oregano, garlic and mix together.   Place the seasoned pepper strips on a baking pan and spread out evenly.   Broil for about 12-15 minutes until browned but not burnt.

 
Place baked peppers and juices together with onion, carrot, celery, tomato paste, basil and vegetable stock in pot.  Mix well and cook on medium high for 20-30 minutes stirring occasionally until vegetables are soft.    Add cream and stir well.  Cook for another 10 minutes.  Puree the soup in a blender or food processor in portions.  Enjoy!


**This took me almost 3 hours to make, so make sure that you have lots of time on your hands if you plan to make it! It was worth it in the end though because it was delicious. I don't like raw red peppers, but this soup is bursting with flavours.