Roasted Red Pepper Soup

You know it’s time to slurp.

This SOUP! You guys, it is borderline begging territory. The recipe comes from the back of First Frost, the novel I just finished. I put my thing down, flipped it and reversed it and made it my own.

Meaning: I roasted my own peppers vs. using a jar. So listen, whatever works best for you, all good. You’re still a good person. All fine.

But hey, let’s look at this!

We have three peppers. Three red bell peppers. On the sweet side, ya know.

We broiled! I put them on the rimmed baking sheet for twenty minutes per side and got this. Charred, baybuh.

Then you’ll put the peppers in a bowl, cover with cling wrap and let sit about twenty minutes. After that, you’re ready to violently rip off the skins.

Boom.

But let me tell you about a little time-saving hack I wish I’d tried before filming this. The seeds can be a total face pain to scoop out. So what about, you cut the peppers in half FIRST, scoop the seeds out, then roast. Just don’t roast the flesh part. Only the skins. See how it works. It might not, I have no idea.

Then we’ll sauté onion and garlic in butter, add the peppers, chicken stock and Italian seasoning, let it simmer a little bit. Then we add the half and half and blend the crud out of it.

I have an immersion blender, but use a regular blender if that’s what ya got. It’s all fine.

Ummmm it is complete bliss. I garnished with fresh basil, a crack of black pepper and a tiny drizzle of olive oil. Succulently divine.

It’s like, theee most winter thing you can eat. And slurp.

I toasted some sourdough with parmesan cheese for my first helping. Then the next day went full-on grilled cheese with it for dunking. You cannot get more January than this. It is perfection and this shan’t be argued over.

Roast your own or grab a jar – either way works. Just make this beauuuuutiful soup before the weather warms. Which will be forever, so we’re all good.

This weekend!

Roasted Red Pepper Soup

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Ingredients

• 3-4 red bell peppers
• 1 medium yellow or white onion, finely diced
• 2-3 garlic cloves, minced
• 2 tsp butter
• 2 cups chicken stock
• 1/2 tsp dried basil (I used dried Italian seasoning)
• 1 cup half and half
• Pinch of salt
• Fresh basil for garnish

Instructions

1. Preheat your oven to broil.
2. Place the peppers on a rimmed baking sheet (third rack from the bottom) and broil 20 minutes. Turn the peppers and broil the other sides for 20 minutes. Adjust the peppers to any side and finish up the charring for five more minutes. Place the peppers in a bowl and cover with cling wrap. Let sit for 15-20 minutes (longer if you have it), then pull the skins away from the peppers. They should slide off easily, after steaming in the bowl. Discard the stems and seeds as well. (You could even cut the peppers in half FIRST, then scoop out the seeds before broiling to save you a step.)
3. Cut the peppers into chunks or strips.
4. Heat the butter over medium heat in a soup pot and add the diced onion. Sauté for three minutes, then stir in the garlic, blooming another minute or so.
5. Add the roasted peppers, chicken stock and dried basil; bring to a boil, then reduce the heat and simmer for 15 minutes.
6. Add the half and half and blend with an immersion blender. (Alternatively you can transfer the soup to a regular blender.)
7. Once creamy, warm it through, season with a pinch of salta and ladle into bowls!
8. Garnish with fresh basil, a crack of black pepper and toasted bread.
9. Serves four.
10. *in place of roasted your own peppers, you can use 2 (15 oz) jars of roasted red peppers.

7.8.1.2

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https://bevcooks.com/2025/01/roasted-red-pepper-soup/

And here’s the how-to video for ya!