If you remember last week I went a little nuts buying red bell peppers at our local farmers market. But, hey…for a quarter a piece, I knew I was getting a fantastic deal! Soup weather has made its debut here today so quite a few a those yummy peppers found their demise in this rich and flavorful soup!
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Start with washed and dried red bell peppers. These were medium size, so I used 5.
Place over grate on a gas range, with flame medium-high.
Turn frequently until most of the skin is blackened and blistered.
Remove and place in glass bowl.
Cover with plastic wrap and let peppers steam for 10-15 minutes.
Remove from bowl and rub skin off. Do not wash as you want to retain bits of the charred skin for that great smoky flavor. Remove stem, seeds and membranes. Chop coarsely.
These chopped roasted peppers would also keep for several days in your fridge and make wonderful additions to a green salad, omelet, pizza or add some to your hummus or other dips!
Now you are ready to prepare your soup…
Sauté onion in 1 T. olive oil.
Add carrots, garlic, potatoes, tomatoes and season with salt and pepper. Pour in the chicken broth and simmer until potatoes are tender.
Add parsley and roasted pepper and simmer for an additional ten minutes.
In small batches, puree in blender. Do not fill blender more than half full of hot liquid, as it expands and could cause spilling and burns. You could also use an immersion blender. (I call it a boat motor on a handle!)
Return to pan and reheat.
Stir together Greek yogurt and chopped cilantro. Season with salt and pepper. Use this as a garnish and topping for the soup. You could also add croutons and grated Parmesan cheese. A couple slices of Wild Rice Whole Wheat bread make a perfect companion to this soup! (bread recipe will be posted soon…stay tuned!)
Roasted Red Pepper and Sun-dried Tomato Soup
5-6 medium red bell peppers, roasted with seeds removed
1 T. olive oil
1 onion, chopped
1/2 c. sun-dried tomatoes, chopped
1 garlic clove, minced
2 T. fresh parsley, chopped
4 cups fat free chicken broth (or vegetable stock)
2 medium or 4-5 small russet potato, peeled and chopped
Salt and freshly ground black pepper
1/4 c. Greek yogurt
2 T. cilantro, chopped
Place washed and dried peppers directly over the flame on your gas stove. Turn your peppers with a tong as needed until the skin has turned black and starts to blister. Remove the peppers from the stove and place them into a bowl. Cover the bowl with a lid or a piece of plastic wrap to make it airtight to build up steam. Let the peppers rest in the bowl for 10 minutes. Uncover and using your fingers, rub the skin will off. It should slide off quite easily. Cut the pepper in half to core and remove seeds. Don’t wash your peppers as you want to retain some of the blackened skin for that good smoky flavor.
Sauté onions in olive oil until tender. Add potatoes, tomatoes, garlic, carrots and season with salt and pepper. Add chicken broth. Bring to a simmer over high heat. Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Add parsley and roasted peppers. Simmer for 10 additional minutes.
Using small batches, puree in blender until smooth. Return to pan and reheat. Serve with cilantro yogurt topping.