December 27, 2011

Roasted Red Pepper Soup

For Christmas this year my keenly observant husband gave me a magnificent new, two-liter, stainless steal food mill which he ordered from France.  Now, if you know my husband, you know that this is no small feat.  I was completely and utterly surprised.

Isn't it beautiful?  I guess he overheard me complaining one too many times about my dinky, little, made in China food mill that is not far from worthless and leaves greasy oil stains on the food I try to process.  I decided to try out my new contraption today at lunchtime.

About 15 years ago, when I was toying with the idea of becoming vegetarian, my concerned grandmother, always vigilant that we were well-fed and nourished, gave me several vegetarian cookbooks.  In one by Diana Shaw, there was a simple Bell Pepper Soup recipe which inspired me to create my own using the flavors that my family loves.  I've been making this soup for C, my resident veggi-saurus, since he was a baby, and now it's his favorite soup.  And it's a sure-fire way to get vegetables into little E (who doesn't like to eat anything that grows in the dirt), especially when there are crackers or a piece of toasted baguette to dip.


To start the soup you must first roast the peppers under your broiler until their skin is completely charred and black.  In my opinion, this is the best part.  The smokey smell is heady and intoxicating, and would make wonderful incense, but you may want to open a window if your smoke detectors are particularly sensitive.

Yes, they are supposed to look exactly like this.

You can puree this in the blender (which is how I've always done it).  This gives the soup a smoother texture; however, it can leave some pieces of bell pepper rather large.  This is perfectly fine.  With the food mill the texture is more coarse and uniform.  Either way, the soup will be delicious.  C and E both took turns whirling the vegetables in the food mill, delighted giggles erupted as the puree fell into the bowl below.  They were then very eager to eat this precious food which they worked so hard to make with their own two hands.  As usual, C ate two bowlfuls and asked for more.

When bell peppers are in season and are particularly beautiful in the farmers' market, I like to roast and peel a whole batch, and then freeze them in bags of two, so we can enjoy Roasted Red Pepper Soup throughout the year. 

This soup tastes clean and simple.  There are no herbs or spices in it, which lets the fresh flavors of the vegetables really shine through.

Roasted Red Pepper Soup
-adapted from Almost Vegetarian by Diana Shaw

2 red, yellow, or orange bell peppers
1 Tbsp olive oil
1/2 a large yellow onion, diced
2 large organic carrots, peeled and diced
1 large clove of garlic, diced
1 small, red potato, sliced thinly
3 cups chicken of vegetable broth
salt and pepper to taste

Place your top oven rack near your broiler and line the bottom rack with foil.  (The peppers will drip).  Wash the peppers and place them directly on the top rack.  Turn the broiler on high.  Broil the peppers until the skin is charred and black, carefully turning them so they brown evenly.  When the skin of the peppers is completely charred, place them in a bowl with a tight fitting lid or cover tightly with plastic wrap.  Let sit until cool enough to handle, about half an hour.

Heat the oil in a soup pot and saute the onions and carrots very slowly over low heat while you work with the peppers.  Carefully cut the peppers into quarters to remove the seeds, then peel off the charred skin.  (It should come off very easily after sitting in the bowl for half an hour.)

Slice the peeled peppers and add them to the pot along with the garlic and potatoes.  Season with salt and pepper and saute for 5 to 6 more minutes.  Add the stock and simmer for 10 to 15 minutes until the potatoes and carrots are very tender.

Run the soup through the medium blade of the food mill or puree it in the blender until almost smooth.  Taste for seasoning and serve as is, or with a dollop of creme fraiche.



  1. My veggie hubby is going to LOVE this soup. YUM!

  2. Delicious healthy soup. Congrats on your new kitchen toy. Thanks for sharing the recipe with Hearth and soul blog hop.

  3. Wow does that look terrific. Great pictures on your post. Come visit us. We have a terrific healthy vegetable soup today to share.

  4. This soup looks delicious! Love all the pictures too! I'm hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love it if you would come over and post this recipe. Here's a link with more information:

    I hope to see you there!

  5. Thank you all for your kind comments!

    Debbie - I'd be happy to share at Sunday Soup Night! Thanks for inviting me. I'll be there this Sunday.

  6. Debbie sent me over at Soup SUndays. What a lovely looking soup. Roasted red peppers add such so much flavor. Looks great.

  7. Hi Rebecca,
    Your little helper no doubt will put the special touches on this great recipe. This looks like a very flavorful soup and I love the color. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  8. I love your food mill! This soup looks delicious! My little guy loves spicy food too. Thank you for sharing it with the Hearth and Soul Hop.

  9. Thanks so much for sharing this recipe with Sunday Night Soup Night! I'll be hosting weekly through fall and winter, so I'd love to see you again with your next soup/stock/chowder recipe.

  10. Hi There Rebecca,

    I also have a peanut allergy! Not sure if my son does quite yet, but my daughter is in the clear. I like the concept of your blog - the title made me giggle a bit. I admire your love of traveling and appreciation/respect of other cultures and foods! That's so awesome!

    So just a note here to let you know I shared your awesome soup recipe on my monthly recipe round-up. If you get a chance, come on over and check out the other delightfully comforting soups.


    Be Well,

    1. Thanks so much, Amber! That's great news about your daughter! Hoping your son is clear, too.

      I can't wait to try some of the other soups you featured this weekend!

      Have a great day,