Roasted Red Pepper Soup Recipe.

By OshawaBlackBear

Ingredients

• 5 Red Bell Peppers, Whole
• 4 Garlic Cloves, Minced
• 1 Yellow Onion, Minced
• 1 Carrot, Sliced
• 1 Celery Stalk, Diced
• 6 oz. Can Tomato Paste
• 1/4 C. 3 Basil Leaves, Chopped
• 1 C. Heavy Cream
• 5 C. Vegetable Stock
• 3/4 tsp. Dried Oregano
• 1 tsp. Salt
• 1 tsp. Black Pepper
• 3 TBS. Olive Oil

Preparation

Step 1

Roasting Peppers for your Roasted Red Bell Pepper Soup Recipe
• Make sure the oven rack is in the top slot, set your oven to broil.
• Coat each of the peppers that you want to roast in vegetable oil, make sure to get in the grooves.
• Place the peppers on a baking sheet and put them in the oven on the top rack.
• Check the peppers every 2 minutes. When the peppers start to get dark spots on them , which should be about 3 - 5 minutes, turn them over with a pair of tongs.
• When the skins are brown / black (should be about 7 - 10 minutes) take them out of the oven with a pair of tongs. Put them in a large bowl and cover with a lid, if you don't have a lid plastic wrap will work also.
• Let them cool for about 20 minutes. Don't forget to turn your smoke alarms back on if you turned it off.
Removing the skin from the roasted peppers.
After the peppers are cooled down and it has been at least 15-20 minutes, pull the stems out of each pepper.
Cut the peppers in half and de-seed and core.
Now hold the pepper down on a flat surface, skin side up, and peel off the skin, it should slide off very easy.
Preparing the peppers for your
• Slice the peppers into strips and cut the strips in half.
• Place the pepper strips in a large bowl.
• Now sprinkle them with salt, pepper, oregano and 4 freshly minced garlic cloves, and mix with your hand or a spatula.
• Place the seasoned pepper strips in a baking pan spread out evenly.
• Broil them for about 12-15 minutes.
• After 12 - 15 minutes check them if they are browned nicely but not burnt they are perfect, if they are not, then leave them in until they are.
• Save the juices in the pan!
Preparing the soup
• Peel and slice 1 carrot.
• Dice 1 Celery stalk.
• Chop 1 yellow onion.
• Chop 1/4 cup basil leaves.
• Add the onion, carrots, celery, basil, red pepper mixture and juices, vegetable stock and tomato paste to a large pot.
• Mix well, heat on medium high heat for 20-30 minutes. Stirring Occasionally.
• In the last 10 minutes add the heavy cream and stir it in well.
• Now puree the soup in a blender or food processor in portions.