Roasted Red Pepper Soup With Herbs and Capers (the Secret Ingredient)

  • By admin
  • February 7, 2020
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I simply returned from a membership retailer. Although I solely wanted two croissants, I had to purchase a dozen. The identical with crimson peppers. One was all I wanted, but I got here dwelling with a bag of six. What was I going to do with all of the peppers? Stuffing them with hamburger, onions, rice, and cheese was an possibility. Sadly, my husband does not like this dish as a lot as I do.

My second possibility was to make soup. Roasted crimson pepper soup has develop into widespread and lots of grocery shops carry it. Nonetheless, nothing tastes pretty much as good as home made soup, and with this thought, I began roasting peppers.

I coated a jelly roll pan with baking spray and scattered the halved peppers on it. Subsequent, I drizzled the veggies with olive oil and seasoned them with thyme. Right into a 425-degree oven they went, and roasted till the peppers have been gentle and charred — a few half hour.

After the peppers have cooled a bit chances are you’ll take away the skins. Nevertheless, the skins include nutritional vitamins and chances are you’ll need to go away them on. Your meals processor or immersion blender will chop up the skins for you. Issues have been going nicely, however I needed my soup to style totally different, and added some chopped capers for taste and texture.

A Matter of Style: The Definitive Seasoning Cookbook by Sylvia Windle Humphrey (now a classic quantity) describes capers as a “trailing, nasturtium-like plant which rambles alongside the partitions and rocky locations within the south of Europe.” The berries of this plant are dried and pickled in vinegar. Humphrey thinks the briny capers lighten recipes, cleanse taste, and lower the fats.

However my soup wanted fats so I added some butter. Onward to garlic, parsley, and rosemary. Lastly, I added some small pasta. You could use shells, stars, tubes, spirals — no matter is on the shelf. The starch within the pasta will thicken the soup a bit and add coloration.

Are you questioning what to do with too many crimson peppers? My unique recipe might resolve your drawback. Moreover, soup tastes good on chilly days, heat days, darkish days, and sunny days. This recipe makes eight servings and freezes nicely.


6 massive crimson peppers, lower in half and de-seeded

Olive oil

About 1 Tbsp. thyme

32-ounce carton non-salted hen inventory

1 teaspoon garlic salt

2 Tbsp. butter

2 Tbsp. Italian parsley, chopped

1 Tbsp. dried rosemary

2 Tbsp. un-rinsed capers, chopped

1/2 cup tiny pasta

Parmesan cheese


Pre-heat the oven to 425 levels. Coat baking pan with cooking spray. Put peppers in pan and drizzle generously with olive oil. Sprinkle with thyme. Roast in oven for about half an hour, turning as soon as, till they start to char. Allow them to cool and take away the skins. Switch veggies to a soup kettle. Add hen inventory and puree with an immersion blender. Add garlic salt, butter, parsley, rosemary, and capers. Cowl and simmer for 15 minutes. Add pasta and prepare dinner till it’s al dente, stirring twice to stop it from sticking to the pan. Ladle into bowls and prime with shredded Parmesan cheese. Serve with salty crackers or crusty bread.


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