Roasted Red Pepper Soup

January 27, 2008

Roasted Red Pepper Soup

4 large red bell peppers
1 white/yellow onion, chopped 
2 tablespoons minced garlic
2 small serrano chili peppers chopped fine (OPTIONAL)
1-2 tablespoons olive oil 
1 (15 ounce) cans cannellini beans, drained and rinsed
1 large white regular or sweet potato (white yam) peeled and chopped*
2 (14.5 ounce) cans or 3.5-4 cups chicken or vegetable broth
1 tsp. dried rosemary
salt and pepper to taste


1. Preheat broiler. Cut peppers in half, remove stems and seeds. Flatten the pepper halves on a broiler pan and broil 15-20 minutes until the skins are black/charred. Place the peppers in a large (gallon sized ziplock works) plastic bag, seal and allow them to stem for 20 minutes.  Remove from bags and rub off the blackened skins.

2. Chop the red bell peppers and set aside.  (If you are lucky like me and got a new Santoku Knife for Christmas – use it!)

3. In a large pot over medium heat, saute the onion and garlic (and chili peppers if using) in the oil for 5 minutes, or until onion is translucent. Now add the potato.  Saute for about 5 minutes more.

4. Add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.

5. Next, add the chicken broth, rosemary, and the beans – stir well and bring to a boil.  Lower heat and simmer covered for about 10-15 minutes – until potato is soft.  Salt/Pepper to taste.  (I also add a dash or two of  paprika.)

6. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.

Serve with warm bread.

*If you are opposed to beans – use two potatos.

Variation if you are not lactose intolerant or vegan – add a bit of heavy cream, half & half or sour cream to your bowl before eating.


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