Cream of Roasted Bell Pepper Soup

"Stashed for next fall when we're flush with peppers in the freezer. Adapted from the Molly Katzen recipe found in the Washington Times food section. Prep time includes roasting & peeling/seeding peppers."
 
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Ready In:
55mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Heat a soup pot or Dutch oven over medium heat for about a minute.
  • Add the olive oil, wait a few seconds more, add the onion and cumin, and cook over medium heat, stirring often, for about 5 minutes, or until the onion becomes translucent.
  • Coarsely chop the roasted bell peppers, then stir in these, along with the garlic and salt. Lower the heat, cover the pan and let vegetables cook for about 5 minutes, stirring occasionally.
  • Sprinkle in the flour. Cook over low heat, stirring to keep the flour from lumping, for about 3 minutes, or until very thick.
  • Measure the reserved bell pepper juices in a 2-cup-capacity liquid-measuring cup. Add enough vegetable broth to make 2 cups.
  • Blend this broth into the thickened mixture, stirring constantly with a whisk over low heat. Let it simmer for 5 minutes or so, stirring often with a whisk or a wooden spoon. Puree until smooth with the milk, using a regular blender or an immersion blender. To serve, heat very gently (do not boil), correct the salt, if necessary, and add black pepper to taste.
  • Serve with a little sour cream and/or torn cilantro leaves, if desired. Makes 4 to 5 servings.

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RECIPE SUBMITTED BY

<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) &amp; even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them &amp; uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car &amp; came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster &amp; Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook &amp; incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs &amp; shrimp &amp; shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods &amp; techniques aquired while living in Pacific Northwest, fish &amp; game recipes learned while living in Rocky Mountain region &amp; foods/techniques learned travelling to the Big Island &amp; up into BC &amp; Alberta &amp; into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa &amp; Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges &amp; La Reine) &amp; Quebec City (Winter Carnival &amp; Chateau Frontenac)- for unctuous foie gras &amp; real cheeses, French &amp; Canadian meals prepared &amp; served exquisitely, fantastic music &amp; wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat &amp; heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging &amp; exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers &amp; foggy/drizzly days &amp; fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC &amp; Alberta.</p>
 
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