Roasted Red Pepper Soup
- Ready In:
- 1hr
- Ingredients:
- 16
- Yields:
-
16 cups
- Serves:
- 12
ingredients
- 2 (680.38 g) jar roasted red peppers, chopped
- 4 large carrots, shredded
- 3 garlic cloves, minced
- 1 large sweet onion, chopped
- 2.46 ml cayenne pepper
- 2.46 ml chili oil (optional)
- 4.92 ml ground pepper
- 14.79 ml sea salt
- 118.32 ml butter or 118.32 ml margarine, -divided
- 29.58 ml olive oil
- 118.29 ml all-purpose flour
- 3 (1275.72 g) can chicken broth
- 340.19 g can evaporated milk (not sweeted condensed!)
- 236.59 ml milk
- 473.18 ml water
- very crunchy crouton
directions
- 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.
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Reviews
-
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 :)
RECIPE SUBMITTED BY
I come from a large Greek family and I learned how to cook at a very young age. I was always inspired watching my dad work his magic with garlic, lemon and olive oil and sitting at my papou's (grandpa) feet watching him make amazing soups. Today I take all those memories and recreate the dishes I grew up eating. It's funny that when you are a child you don't want to eat the dinner that mom and dad made and only want chicken nuggets- but once you are an adult you yearn for all those foods that you were gently force fed! I still try to get it just right and I think my dad would be proud with the legacy he left me!