It is a big Blogger’s award when someone tests a recipe you tried and is pleased with the result and posts it! Loretta did exactly that on safariofthemind by baking and posting my recipe Easy-apple-crumble-cookies. Now, it is doubly kitchen tested and holds another stamp of approval! I was elated, delighted and obviously, dancing like a lunatic! Thank you, Loretta!
Roasted red pepper soup
Getting back to sanity, I am posting a time tested soup recipe. I bet every country, community and anyone pushed to make their own food make soups as it is easy to cook and filling. It is a pick-me-up kind of food when I am feeling low. It helps boost serotonin, the happy hormone and so it is a surefire comfort food. Can you picture how the red, warm soup can reflect a healthy glow on your face?
I tried many versions and after a mix and match approach zeroed in on this red pepper soup which is at its best. I will stop trying new recipes and use this one from now on.
Roasting pepper is the beginning of the story. It heightens their sweetness and gives your soup a made-from-scratch taste that nothing can beat.
You can roast a double batch of red peppers and store it in olive oil for future use. I added many garlic pods to roast with them. But, if you do not have a bit of time on your hands, feel free to cook it with the carrots.
Save extra red peppers in olive oil after peeling the charred skin. Do not chop it to smaller pieces because that makes it difficult to pick them from your jar. (I learned from experience.) Use extra oil from the jar for any soup or other preparations that love a hint of peppers.
- 2 red bell pepper roasted
- 1 tbsp olive oil
- 1 medium onion chopped
- 1 small carrot grated
- 2 cloves roasted garlic
- 1/4 tsp cumin powder
- 1 tsp fresh or dried thyme
- 1 tbsp corn flour
- 2 tbsp red wine
- 2 cups vegetable broth
- 1/2 tsp sugar
- Salt and pepper
- Spray olive oil on a baking tray and place red pepper on it, spray some oil on it and roast at 450° F for 20 minutes.
- Transfer roasted pepper to a container and cover it allowing the peppers to sweat.
- Remove the charred skin and crush the flesh.
- Pour oil in a heavy bottom pan, add onion and saute until it is translucent.
- Stir in grated carrot, cumin, roasted garlic and thyme to build the flavour base.
- Mix corn flour in a little broth and add it to the pan.
- Cover the pan and simmer on low heat until carrot is tender.
- Cool this, add crushed red bell pepper and transfer to a blender.
- Puree it in a blender, filling half to its capacity.
- Deglaze the pan by adding red wine and stir until it reduces.
- Pour pureed pepper mix, sugar, remaining broth, salt and boil.
- Simmer it on medium to low heat for few minutes.
- Serve it warm with a garnish of herbs and croutons.
Deglazing is adding a liquid to dissolve tasty food residue sticking to the bottom of a pan to add extra flavour to soups and gravies.
I used an Indian Mixie to puree the pepper mix. You need a blender with some extra muscles to pull the act together. If the soup seems a little too thick while pureeing, add a few tablespoons of broth to thin it out.
Adding sugar in this recipe elevates the flavour to a whole new level. Add smoked paprika or chilli powder if you need some heat.Thyme can be replaced by dried oregano or basil as these herbs can make a subtle variation in taste. Ladle the soup into a bowl. Saute bread cubes in olive oil and serve it on red pepper soup. Top with croutons, sprinkle some lemon thyme leaves and a dollop of Greek yogurt in the center of each bowl. Sprinkle with pepper and serve.There is no match for this fresh, high-impact hearty soup! You can serve this light, creamy soup hot or warm. If it is Summer, with fresh peppers in abundance, make it ahead and serve it chilled.As the carrot is getting cooked with onion, garlic and thyme, it fills the house with a delectable aroma. My daughter commented that it smelled like simmering dissolved bouillon cubes…yes, it is that close to authentic soup!
This soup is sure to warm your hearts at the Fiesta Friday Party!