Ingredients
- roast red peppers:
- SOUP-Roasted Red Pepper Soup—very good.
- 1/4 1/4 1/4 c extra virgin olive oil
- 1 1 1 cup red onion, roughly chopped
- 1 1 1 tsp cumin, ground
- 2 2 2 garlic cloves
- 2 2 2 TB Jalapeno pepper, finely chopped, (I used pepperoncini’s)
- 1 1 1 tsp sea salt
- 1/2 1/2 1/2 tsp Fresh ground black pepper
- 1/4 1/4 1/4 cup flour
- 5-6 5-6 5-6 cups chicken stock
- 6 6 6 red bell peppers, roasted, peeled, seeded and chopped. (I used red,yellow,orange mix)
- 2 2 2 Roma tomatoes, seeded and chopped
- 1 1 1 TB tomato paste
- 2 2 2 TB chili oil
- 4 4 4 oz Chevre (cheese) (goat cheese)
- 2 2 2 Basil leaves, shredded
- 30 to to stock, roasted peppers, tomatoes and tomato paste. Cook the soup over medium heat for 30 minutes. Puree in a blender. Return to pan, season to taste. Thin with more chicken stock, if necessary.
- Ladle into bowls, drizzle with chili pepper olive oil. Top with crumbled chevre and basil leaves.
- Serve with sliced garlic bread.
- Great first course of a dinner.
- Place aluminum foil under so clean up won’t be so hard. save juices for other uses.
- Can Can roast in toaster oven.
- to 400 6-7 20 20 20 Roast 6-7 peppers (cut in half and seeded) for 20 minutes, turn and roast for additional 20 minutes. Remove and “sweat” peppers in a large Ziploc bag for 20 minutes.
- They will peel easily; skins slip off. Remove any seeds .
Preparation
Step 1
SOUP-Roasted Red Pepper Soup—very good.
¼ c extra virgin olive oil
1 cup red onion, roughly chopped
1 tsp cumin, ground
2 garlic cloves
2 TB Jalapeno pepper, finely chopped, (I used pepperoncini’s)
1 tsp sea salt
½ tsp Fresh ground black pepper
¼ cup flour
5-6 cups chicken stock
6 red bell peppers, roasted, peeled, seeded and chopped. (I used red,yellow,orange mix)
2 Roma tomatoes, seeded and chopped
1 TB tomato paste
2 TB chili oil
4 oz Chevre (cheese) (goat cheese)
2 Basil leaves, shredded
In a heavy saucepan, heat the olive oil over medium heat. Add the onion, cumin, garlic, jalapeno, salt and pepper. Turn the heat down to low and sauté until vegetables are soft. Add the flour, then stir the mixture over low heat for 5 minutes to cook the flour.
Add the chicken stock, roasted peppers, tomatoes and tomato paste. Cook the soup over medium heat for 30 minutes. Puree in a blender. Return to pan, season to taste. Thin with more chicken stock, if necessary.
Ladle into bowls, drizzle with chili pepper olive oil. Top with crumbled chevre and basil leaves.
Serve with sliced garlic bread.
Great first course of a dinner.
To roast red peppers:
Place aluminum foil under so clean up won’t be so hard. save juices for other uses.
Can roast in toaster oven.
Preheat oven to 400 degrees. Roast 6-7 peppers (cut in half and seeded) for 20 minutes, turn and roast for additional 20 minutes. Remove and “sweat” peppers in a large Ziploc bag for 20 minutes.
They will peel easily; skins slip off. Remove any seeds .