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Prep 20 mins
Cook 40 mins
I love red peppers and it seems that every soup I tried that showcased their flavor failed miserably! It took me 5 tries before I got the results that I wanted and this recipe is the culmination of 3 years of tweeking! It makes a big batch of soup but I purposely make big batches since this soup freezes really well. I've even used it as a pasta sauce! You can adjust the "heat" to suit your tastes but I have a low tolerace for a burning mouth so as written this will have a small bite to it without smacking you in the head.
- 2 (12 ounce) jars roasted red peppers, chopped
- 4 large carrots, shredded
- 3 garlic cloves, minced
- 1 large sweet onion, chopped
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon chili oil (optional)
- 1 teaspoon ground pepper
- 1 tablespoon sea salt
- 8 tablespoons butter or 8 tablespoons margarine, -divided
- 2 tablespoons olive oil
- 1⁄2 cup all-purpose flour
- 3 (15 ounce) cans chicken broth
- 1 (12 ounce) can evaporated milk (not sweeted condensed!)
- 1 cup milk
- 2 cups water
- very crunchy crouton
- Melt 4 tablespoons butter and olive oil in large soup pot over medium heat. Add carrots and onions and saute for 5 minutes.
- Add red peppers, garlic, cayenne pepper, salt and ground pepper and sautee until carrots and onions are soft. Remove from pan and place in large bowl.
- If you have an immersion or stick blender pulse mixture until semi-smooth. If you have a standard blender place mixture in pitcher and blend on low setting until mixture is semi-smooth. Be careful- the mixture will be hot!. Place back in bowl and set aside.
- In same soup pot, melt the remaining 4 tablespoons of butter over medium heat. Stir in the flour and cook the mixture until the flour starts to turn a light golden brown color, about 5-7 minutes. Using a whisk, add the evaporated milk and water and stir until smooth. Add the broth and milk and continue to whisk until smooth. Heat on medium high heat until mixture is beginning to thicken and is hot. Stir frequently so that the soup base doesn't burn.
- Stir in the red pepper mixture and allow to simmer for an additional 10 minutes over low heat. Taste and adjust salt or pepper to suit you.
- Remember that the soup will pick up additional "heat" after it sits from the cayenne pepper and chile oil so be wary of adding too much unless you love spicy soups!
- Ladle into bowls and serve with crunchy croutons on top.
Great roast pepper flavor!
This was really good soup. We used it as a dip for scooper chips the next day even. It's very versatile. I didn't even mind the 4 big carrots in it, and I can't stand carrots. I did not have the chili oil so I added a dash of chili powder. It was very good stuff. I will be making it again. Made and reviewed for PAC Fall 2008. Thanks :)