Roasted Red Pepper Soup

45–60 minutes Prep: 30min

Yield

6
bowls
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 2-3 TBSP butter
  • 2-3 TBSP flour
  • 8-14 red peppers, approx 2 baking sheets when roasting
  • 1 28 oz can crushed tomatoes
  • 2 cup vegetable broth
  • 1 tbsp thyme, dried
  • 2 tsp oregano, dried
  • 2-4 TSP paprika, smoked
  • 1 tbsp basil, fresh, chopped
  • Salt
  • Pepper
  • 0.125 tsp dried scotch bonnet pepper, crushed
  • 0.5 andouille sausage, chopped
  • 1 cup cream

Servings: 6 bowls · Prep: 30 minutes · Cook: 45-60 minutes

  1. chop up red peppers into large pieces, enough to cover 1-2 baking sheets. Broil this in your oven until the skin gets burned a little and puffs up.
  2. put the peppers in a bowl and cover with plastic wrap and set aside for 15 minutes to sit
  3. cook onion in butter in a dutch oven or large pot until translucent, adding garlic a few minutes after the onion
  4. add flour to onions, ensuring there is enough butter in the pot before you do this. Mix and form a bit of a roux
  5. add roasted red peppers, crushed tomatoes, vegetable broth, thmye, oregano, smoked paprika, fresh basil, and black/white pepper, and some salt at this point
  6. use immersion blender to blend soup, not to a fine puree, just so there are no pieces of anything left
  7. simmer for 20-30 minutes
  8. serve, garnish with fresh basil leaves & grated parmesan

A rich, smokey, red pepper and tomato cream soup.

Delicious!