Roasted Red Pepper Soup

Posted by on June 7, 2011

Public service announcement: This roasted red pepper soup recipe is soooo tasty.

If you didn’t know, I LOVE to cook. So tonight for dinner we had tacos and this soup. Prep and the cooking was really easy except for toasting the peppers a bit because I forgot about them in the broiler. Amanda reminded me just in time. Close call.

Only two modifications: 1) I would have let it cook longer than 5 minutes (probably 15 or so) to help it reduce a bit, and 2) I would have cut back on the stock by maybe a cup

Click it to see it big.

4 Responses to Roasted Red Pepper Soup

  1. Eliot VanOtteren

    I thought it tasted great! Thanks for sharing. And… sorry for eating all your tacos :)

  2. Cathy Blankman

    parmesan cheese is a good garnish too. :-)

  3. Chris Moncus

    MMM. Good improvements!

  4. Cathy Blankman

    I LOVE that kind of soup! My recipe calls for a couple tablespoons of tomato paste instead of the can of diced tomatos that yours calls for, which may give it the thicker consistency that you were wanting. Mine also calls for Old Bay seasoning which gives it a kick. I like to garnish mine with a dollop of sour cream and a sprinkle of sliced green onions. Yum!

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