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Saturday, June 23, 2012

Elway's Roasted Red Pepper Soup

Red Peppers were on sale at the store, so I grabbed four of them and headed home to find a good red pepper soup recipe.  This is the one I found.  We tried it just last night and I learned that it had to have been born in yum-town.  Thank you Elway's for sharing your recipe - you can find the original link HERE!
-You'll need a good stock pot and immersion blender or a stand up blender works as well - you just have to blend it in rounds. (if you don't have an immersion blender - I recommend getting one - they're great for making soups!)
Elway’s Roasted Red Pepper Soup
4 red bell peppers
5 tablespoons vegetable or canola oil, divided
Salt and freshly ground pepper
2 onions
3 large carrots, chopped
3 large cloves garlic, coarsely chopped
1 (28-ounce) can whole peeled tomatoes
6 cups water
3 tablespoons sherry vinegar, or as desired *(I didn't have that so I used Sherry cooking wine [2 Tablespoons] and White Wine Vinegar [1 Tablespoon].
1. Heat the broiler. Core the bell peppers and place them, skin-side up, on a baking sheet. Drizzle over 2 tablespoons oil and season with a generous pinch of salt and pepper. Broil the peppers until they are well-charred but not burnt, 3 to 5 minutes depending on the heat of the broiler.
2. Heat a grill or grill pan over medium-high heat until hot. Meanwhile, peel the onions and halve them lengthwise. Coat the onions with 1 tablespoon canola oil and season with a pinch each of salt and pepper. Grill the onions on all sides until well-charred. Set aside until cool enough to handle, then trim off the root end and coarsely chop the onions.
3. In a large, heavy-bottomed pot, heat the remaining 2 tablespoons of oil over medium-high heat until hot. Add the onions and stir around the pot for a minute to soften, then add the carrots. Cook, stirring occasionally, until the onions are translucent. Stir in 2 teaspoons of salt and one-half teaspoon of pepper, along with the garlic. Continue to cook, stirring frequently, until the carrots are softened slightly and the garlic is aromatic, 1 to 2 minutes.
4. Stir in the tomatoes and peppers. Cook, stirring frequently, for about 10 minutes to develop the flavors. Add the water and bring the soup to a simmer. Reduce the heat to a gentle simmer, loosely cover the pot and cook for 45 minutes.
5. Blend the soup using an immersion blender, or in batches using a stand blender, and strain. Add the sherry vinegar, and season to taste with salt and pepper. This makes a generous 2 quarts soup.

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