Creamy Roasted Red Pepper Soup
This recipe is a classic for a reason. Warm, satisfying, and soulful, it’s packed with flavor, color, and body. The addition of red wine vinegar plays so nicely with the natural sweetness of the bell pepper, and the heavy cream balances it all out.
3 large red bell peppers
1 tablespoon olive oil
1 cup chopped onions
4 garlic cloves, finely chopped
1 tablespoon chopped fresh thyme or 1 tsp dried
3 cups vegetable broth
1/2 cup heavy cream
2 teaspoons red wine vinegar
1/8 teaspoon red chilli powder
Toasted sunflower seeds for garnish
Roast bell peppers over a gas flame until they become charred, and remove their skin, seed and membranes. You can also roast them on a sheet tray in the oven at 450 degrees. Chop the roasted bell peppers in one inch pieces.
In a soup pot add olive oil and add onions and garlic and saute until they become soft and translucent. Add fresh thyme sprig. Add the vegetable broth and bring the mixture to a boil.
Add chopped roasted bell peppers. Let it simmer for a couple of minutes until the bell peppers have become soft and tender.
Turn the flame off and puree the soup with a hand blender. It should be smooth.
Add red wine vinegar to the soup for some acidity, and the cream for body. Taste the soup and make sure you like the salt levels. Add chili powder to taste. Serve hot with some crunchy bread.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.