This is one of the best versions of roasted pepper soup I’ve ever made! I typically do garlic, onions and celery as my base, but I liked it just as well with only the garlic and shallots. This soup has a wonderful smooth, thick texture that you’ll love!
Roasted Pepper Soup
3 Roasted red, orange or yellow peppers (see method below)
3 cloves garlic, minced
1 small or half a large shallot, small dice
pinch ground ancho or other chile
1/2 tsp oregano
1 small can tomato sauce
Olive Oil
1 Tbl butter
1 cup chicken stock (more or less)
1/3 cup heavy cream
S/P to taste
Cover the bottom of a 2qt saucepan with olive oil and put on med low heat. Add garlic and shallots, keep an eye on them so they don’t burn. Remove skins from peppers and cut up in large dice and add to pan when shallots are translucent. Add first round of S/P. Turn up heat to med hi and add ancho, oregano, butter and bring to hard saute. Add tomato sauce and just enough stock to make everything slightly less thick. Take off heat and purée with hand blender. Add heavy cream and more stock if needed to get the consistency you want. Recheck seasoning.
Method for Roasted Peppers
Cut peppers in half, remove stems, seeds and ribs and coat in olive oil. Roast on a grill, gas stove or under a HI broiler until the skin is black and charred. I like grilling the best, but any of the above will work. When charred, put in a plastic zip bag or covered bowl to steam for 15 minutes. The skin should come right off after they’ve steamed. The peppers should be soft and cooked. I always grill peppers when we cook out and hold them until I need them. They can be frozen, but I just keep them in the fridge up to a week.