CREAMY ROASTED RED PEPPER SOUP 💗
By Donna Miller Oct 12, 2017
I love preparing Soup in the Fall! This one is really delicious, made with fresh Roasted Red Peppers and Chardonnay!
It is great on its own but sometimes my hubby likes to prepare grilled cheese sandwiches to have with this soup. He takes provolone or mozzarella cheese and grills it between two slices of whole wheat bread, using olive oil instead of butter to brown.
Red Peppers are so good for you! I prefer to use fresh peppers (instead of jarred) and roast them myself. Very easy to do!
Arrange Peppers on Cookie Sheet. Roast at 500 degrees for 40 minutes until peppers are blistered.
Remove from oven. Cover peppers with aluminum foil until cool enough to handle.
Remove Stems and Seeds. Set Aside.
- 5 Red Peppers
- 3 Carrots, peeled and coarsely chopped
- 2 Onions, peeled and coarsely chopped
- 1 Large Potato, peeled and coarsely chopped
- 1/4 teaspoon dried thyme
- 6 oz Chardonnay
- 6 Cups Chicken Stock
- 1 TBS Sugar
- Salt and Pepper to taste
- 2 TBS EVOO
- 3 Garlic Cloves, chopped
- Whipped Cream Cheese for topping
- 1/2 Cream (optional)
Set oven to 500 Degrees. Place whole peppers on a cookie sheet. Roast 40 minutes. When peppers are charred and wrinkled, remove from oven. Cover pan tightly with aluminum foil until peppers are cool enough to handle. Scoop out seeds and remove the charred skin.
Heat Oil in a large heavy pot over medium high heat. Add carrots, onion, and garlic and saute for five minutes. Add stock, potato, roasted peppers, chardonnay, thyme and sugar. Turn heat to high and bring to a simmer. Then decrease heat to medium low. Simmer until potatoes are tender, stirring occasionally, about 30 minutes.
Add cream at the end if you like. When soup is slightly cooled, blend in the pot using an immersion blender. Season with salt and pepper.
Ladle soup into bowls. Top with a dollop of whipped cream cheese and a sprinkle of chives and serve.
Oct 12, 2017