in case you haven't noticed, roasted red pepper is all the rage. it's on sandwiches, tarts, and soups. the other week, every single one of the downtown restaurants served roasted red pepper soup on their menus. it was ridiculous. and oh so delicious. one restaurant in particular made the best roasted red pepper soup i have ever had. it wasn't cream based and it had a very subtle kick. outstanding.
i decided i needed to replicate the recipe; that i couldn't possibly live without this soup in my recipe box. so i did a bit of hunting and adapted the below recipe using a few variations i found on the internet: like this & this.
8-10 red bell peppers, halved and cleaned
4 garlic cloves, diced
2 cups onions, chopped
2 tbs. olive oil
1/4 tsp fresh thyme, leaves chopped
4 cups vegetable stock
1 tbs. hot sauce (i prefer sriracha)
salt & pepper to taste
half the peppers, clean and remove all seeds. using your hand, press them flat and lay on a greased cookie sheet. set pan in the oven on broil for about 30-40 minutes or until pepper skins are charred. remove the peppers from oven, cover with aluminum foil (to capture steam) and let cool (about 10 minutes).
in the meantime, preheat olive oil in large pot. add garlic and onion and saute until the onion is translucent. then add thyme, bay leaves, hot sauce and vegetable broth to the pot. cover & bring to a boil. reduce to a simmer.
peel charred skin off the peppers and place peeled peppers in the pot. remove bay leaves from broth and cook for another 20 minutes, or until peppers are soft. then, using a hand-held immersion blender or standard blender*, blend until soup is smooth.
add salt and pepper to taste. serve hot with a dollop of greek yogurt if you would like the soup a bit creamier.
*if using a standard blender, please note the soup will be very hot. blend in batches only filling up the blender half way. also, be sure that the plug on the lid isn't secure- if it is, and there's no ventilation, the blender lid will pop off and make a mess. trust me.