Roasted Red Pepper Soup & Thyme Croutons
A Simple and Elegant Soup that is Ideal for Summer Entertaining
Aug 19, 2008
Red bell peppers become transformed into a versatile sweet and smoky vegetable when roasted. Pepper soup is quick and easy to prepare once you have roasted the peppers.
Soups are an ideal first course for easy entertaining because you can make them in advance. All you need to do is heat and serve when your guests sit down at the table. The soup tastes even better the day after you make it.
Red peppers are most abundant in August and September, so this is a great way to take advantage of them while they are in season.
Roasted Red Pepper Soup
Makes approximately 2-1/2 cups
Ingredients:
- 4 large red bell peppers, cut in half with stem, seeds and membranes removed
- 4 Tablespoons olive oil
- 1 medium yellow onion, diced
- 1 clove garlic, peeled and finely chopped
- 1 teaspoon finely chopped fresh thyme
- ¼ to ½ teaspoon red pepper flakes, or to taste (optional)
- 3 cups reduced-sodium chicken stock OR vegetable stock
- Salt and pepper, to taste
- ¼ cup yellow or orange pepper, cut into a fine dice (optional, for garnish)
- Thyme croutons, for garnish (see recipe below)
Technique:
- Preheat oven to 425 degrees Fahrenheit. Rub 2 Tablespoons of oil on a baking sheet or bottom of a roasting pan.
- Place peppers cut side down on oiled pan. Roast for approximately 40 minutes or until the skin of the peppers is blistered and beginning to blacken in spots.
- Remove peppers from the oven and place in a large bowl. Cover bowl with a plate, set aside and let peppers cool for at least 15 minutes.
- While peppers are cooling, heat remaining 2 Tablespoons olive oil in a large saucepan. Add onions and sauté on medium-high heat until they are beginning to turn translucent, approximately 3 to 4 minutes. Add garlic, chopped thyme and red pepper flakes and sauté for another 2 minutes.
- Add stock and bring to a simmer. While stock is heating, take the peppers out of the bowl and remove the charred skin, which should peel away easily. Discard blackened skins.
- Add roasted peppers to simmering stock and stir until combined. Remove from heat. Using a blender or immersion blender, very carefully puree soup mixture until smooth. USE EXTREME CAUTION if mixture is hot - let cool and puree in batches if necessary.
- Return pureed mixture to the saucepan and re-heat. Simmer on medium heat until it reduces and begins to thicken, approximately 15 to 20 minutes.
- Season soup with salt and pepper to taste and garnish with diced yellow peppers and thyme croutons. Serve warm or cold.
Thyme Croutons
Ingredients:
- 1 cup fresh or slightly stale bread, crusts cut off and cut into 1" cubes
- 2 Tablespoons olive oil
- ¼ teaspoon salt
- ½ teaspoon freshly chopped thyme
Technique:
- In a large bowl, combine all ingredients and toss to coat.
- Heat a skillet on medium-high heat. Sauté bread cubes until they begin to brown. Turn cubes over and continue to toast them until they are golden and crunchy on all sides. Garnish each serving of soup with a few croutons.
The copyright of the article Roasted Red Pepper Soup & Thyme Croutons in Summer Recipes is owned by Trish Coleman. Permission to republish Roasted Red Pepper Soup & Thyme Croutons in print or online must be granted by the author in writing.
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