I’m notorious for making a giant pot of something-or-other and eating it (sometimes begrudgingly) all.week.long. Soups are good for long-term consumption especially if you add a small pat of butter and a splash of heavy cream after each subsequent reheating. Did this soup get more delicious? It sure did!
I can make it through four straight days of soup consumption before I revolt and treat myself to (really, anything but soup) a giant cheeseburger, french fries, and all of the bourbon.
Since we’re staring this Monday straight in the face, I thought I’d start our week off with a staple. Something savory and healthful to get us through the week with grace and strength. I’m rooting for us.
This soup tastes best if the red bell peppers were on sale at the grocery store. Proven fact.
Red peppers are roasted with a bit of olive oil Roasting, charring, or otherwise blackening these peppers can be done in a few ways. You can use your oven, lovingly cranked to 400 degrees F, you can use a grill to char the skins, or you can use a gas stovetop range to char the skins. You might even be able to use a blow torch, but don’t quote me on that.
Choose your own adventure. The key is to not be like me and let the peppers cool before you attempt to de-seed and peel then. Peeling hot peppers does not make you more tough in the kitchen.
Red peppers are joined by other soup-friendly items like onions, garlic, carrots, celery, and a bay leaf.
I added cumin and a bit of garam masala to this soup for depth and earthiness.
Vegetables are cooked down in a large soup pot. This is the sort of sautéing that makes my upstairs neighbors jealous. Cooking onions always gets attention.
I add the ground spices to the hot vegetables to help bloom the flavors. I mean… we’re just trying to make our soup taste great. No big deal.
I used chicken stock for this soup although vegetable stock is also rather affable depending on your preferences.
I didn’t even chop the roasted red bell peppers! I’m leaving all the hard work to heat and blender.
Soup is blended until absolutely smooth and cream is stirred in. I’m never one to skimp on cream.
Creamy warm soup with a hint of sweetness and a comforting earthiness. It’s a lovely transition into the cooler weather that we’re hoping for… it’s also perfectly lovely eaten while sitting on your kitchen floor staring out the window. I speak this from experience.
- 4 large red bell peppers
- 4 tablespoons olive oil, divided
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery sticks, trimmed and sliced
- 3 tablespoons coarsely chopped fresh parsley
- 1 tablespoon ground cumin
- 1/2 teaspooon garam masala
- 1 bay leaf
- 3 cups chicken or vegetable broth
- salt and pepper to taste
- 1/4 cup heavy cream
- Place rack in the upper third of the oven and preheat oven to 400 degree F.
- Place whole red bell peppers in a 9×13-inch dish. Drizzle with 2 tablespoons olive oil and rotate to lightly coat each pepper in oil.
- Roast for 15 minutes until blackened on the top. Remove from the oven and flip each pepper. Roast for another 15 minutes until the other side is also softened and blackened.
- Remove from the oven and immediately cover pan in foil. Allow to steam for 10 minutes. Uncover and let the peppers rest until cool enough to handle.
- When cool enough to handle, remove the stem and all of the seeds and the charred red pepper skin. Discard.
- To make the soup, place a large pot over medium heat. Add the remaining olive oil. Add the onions and garlic and cook until the onions are softened and translucent, about 5 minutes.
- Add the carrots, celery, and parsley. Cook for 3 minutes more.
- Add the cumin, garam masala, and bay leaf. Stir to combine. Add the roasted peppers. Add the stock, turn the heat to low, place a lid on the pot and simmer for 20 minutes or until the carrots and celery are softened through.
- Remove the pan from the heat and use an immersion blender to blend the soup mixture smooth. Alternately, you can blend the soup in three batches in an upright blender. Just be not to fill the blender too full and to keep the lid on tight.
- Stir in heavy cream and season with salt and pepper to taste. Soup will last in an airtight container in the refrigerator for up to 7 days. This soup also freezes well!
- Serving Size: serves 4