Roasted Red Pepper Soup (10.16.12)

Posted at 12:09 PM, Oct 17, 2012
and last updated 2012-10-19 14:13:30-04

by Jennifer Burns, Dan’s Market

  • 8 red bell peppers (about 2 3/4 pounds)
  • 2 teaspoons olive oil  
  • 1 large onion, diced
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 4 cups vegetable or chicken broth
  • 3 tablespoons white wine vinegar
  • 1/4 teaspoon hot pepper sauce (such as Tabasco)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6-8 basil leaves, chopped or torn, for serving
  • 1/4 cup parmesan (for serving)
  • Salt and Pepper, to taste

Preheat broiler.

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil for 15 minutes or until blackened. (Optional: Place in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and chop.)

Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook 5-6 minutes or until onion is soft, stirring occasionally. Add bell peppers, thyme, bay leaf, broth, vinegar, and hot pepper sauce to pan. Increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in salt and pepper. Place half of bell pepper mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to prevent splatters). Blend until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining soup. Sprinkle with basil. Serve with parmesan cheese.