I learned that you should pick peppers that are heavy for their size and longer than wide, and of course, it should be firm.
With these beautiful red peppers, we created a creamy red-pepper soup ... light, tasty - a great side soup.
Red Pepper Soup - SnoWhite
3 large red bell peppers, roasted and diced
2 medium potatoes, diced
1 medium onion, chopped
1 tsp. olive oil
3 garlic cloves, minced
2 C chicken broth
1 C half and half
First, you need to roast your peppers. I roasted them over our gas burner....
Simply turn on the burner to medium heat and use tongs to hold the peppers over the burner to roast. There will be some popping as the pepper roasts. Roast until skin is blackened.
Then, place the peppers in a bag or in a bowl that is covered. And, allow them to steam.
If you don't have a gas stove, or want an easier way to roast peppers, slice them in half and lay them on a piece of foil, cut-side down.
Place in the oven, heated to 425 degrees. Roast for 15-25 minutes, until the skins begin to blister.
Wrap the peppers in the tinfoil and allow them to steam (to losen the skin) for 15ish minutes.
Unwrap and carefully remove the skin. Then, dice the peppers.
When you take the peppers out of the oven, start the coup.
In a large stockpot, heat olive oil over medium heat. Add garlic and saute until the garlic smells great.
Then, add the onions and potatoes, and chicken broth. Cover and simmer for ~5 minutes.
Then, add in your roasted peppers. Cover and simmer for 15 minutes.
After ~ 15 minutes, most of the chicken broth will be absorbed.
Add in the half and half.
Then, use a potato masher to mash the potatoes and peppers. If desired, add a dash of basil.
By adding the half and half first -- you cool the soup down enough so you can use the potato masher and not burn your hand with the steam!
We recommend serving the soup with pizza-stuffed pretzels :) Yum.
This post is linked to Friday Food, Foodie Friday, Melt in Your Mouth Monday, Recipe Sharing Monday, URS, SoupaPalooza