Roasted Red Pepper Soup is an Ample Bites family favorite. This soup is elegant enough to start a meal and hearty enough to serve alone as a meal. Ample Bites favorite way to serve Roasted Red Pepper Soup is alongside a grilled cheese sandwich or panini. The best thing about this soup is that, once the peppers are roasted and peeled, it takes less than 20 minutes to get it to the table.
Roasted Red Pepper Soup
(Mark Kelly, 2013)
Makes 8 meal servings
6 red bell peppers, roasted and chopped
2 yellow bell peppers, roasted and chopped
2 medium yellow onions, diced
2 large garlic cloves, crushed
1 Tbsp extra-virgin olive oil
2 Tbsp all-purpose flour
6 cups vegetable stock, divided
Freshly ground black pepper
Additional red and yellow peppers diced for garnish
Freshly grated Parmesan cheese for garnish
Heat a large Dutch oven over medium-high heat. Add oil, onions, garlic and 2 1/3 cups vegetable stock. Boil for 5 minutes or until stock reduces in volume by about half. Lower heat to medium low and cook until the stock is fully absorbed and the onions are beginning to color. Season the onions with salt and pepper.
Sprinkle flour over the cooked onions and stir to incorporate. Gradually add remaining stock, stirring constantly. Add the chopped, roasted pepper and bring to a boil. Cover the pan and simmer for 5 minutes longer.
With an immersion blender, puree the soup until almost smooth. Re-season with salt and pepper, to taste.
Allow the soup to cool for about 5 minutes before serving. To serve, ladle soup into a bowl and garnish with diced peppers and Parmesan cheese.