Spicy Roasted Red Pepper Soup

We’ve made a few scrumptious spicy soups on this blog already – oh boy, have we.  Habanero Pepper Soup and Smoky Jalapeno Cheddar Soup are two crazy-good soups I crave on a regular basis.

This soup comes from a fresher angle; it’s essentially a soup of pureed roasted red peppers. Not a heavy cream base, or a cheese base. But I’m sort of lying. Because there is heavy cream in this, but not as much as I’d usually pour in. Unheard-of on this blog, I know.

And no bottled roasted peppers here. These are roasted in your oven, done the right way, because it’s super, super dummy-proof.

You know those recipes you cook over the course of the day that seem so effortless? Any crockpot recipe feels like this, and so does any bubbling braised beef short rib recipe with a bunch of leftover vegetables from the produce bowl on the counter, and even simple roast chicken.

There’s a reason to do this recipe while you’re in between laundry loads, cleaning out your junk drawer, or opening your Comcast bill. First, you’re going to get your oven nice and hot. Takes a while, at least for my hard-working apartment-grade oven. Then you’re roasting the peppers in the oven for 40 minutes or so, and letting them sit in a plastic Ziploc bag to steam, allowing for easier removal of the skins.

That’s another 15 minutes to do, well, god knows what. In my case, it’s probably something preposterous like organizing my bookshelf by color.

Finally, when you have 10 minutes to spare after you’ve responded to that month-old email you’ve been meaning to send, comes the cooking part, which takes hardly any time at all. By this point, your kitchen is smelling super aromatic. With the fire-roasted flavor of the peppers already achieved, there’s little need to keep the soup simmering for long to develop a richness of flavor.

You know what really sets a soup over the edge? Those final garnishes. But not just the garnishes that look good – it’s the ones that look good AND taste good that deserve that place at the top of your soup. For me, that’s usually something pourable – whether it’s a long squeeze of sriracha, a hefty drizzle of posh olive oil, a spoonful of sour cream that is almost cheese-like, or in this case, and thick pour of heavy cream and some minced, raw habanero.

Easy days at home should be just that – easy. We shouldn’t try to force effort when we’re not feeling it. Whether that’s in the kitchen, or when life’s endless to-do list beckons you away from deserved “me” time.

You can fit in delicious, gorgeous meals minimal effort – this recipe is proof of that!

Happy souping! 😊

I N G R E D I E N T S

(If you are sensitive to heat, I would recommend leaving out the habanero in the soup recipe altogether. I know that raw habanero can be too much for some folks, so tread lightly!)

Serves 1.

  • 4 red bell peppers
  • 2 habaneros, minced
  • 6 cloves garlic, minced
  • 1 /2 shallot, minced
  • 1 / 2 cup heavy cream, plus additional for garnish
  • 2 tablespoons butter, salted or unsalted
  • Olive oil, as needed
  • Salt, as needed
  • Pepper, as needed
  • Pinch of sugar

D I R E C T I O N S

  1. Preheat the oven to 400*. Place the bell peppers in the oven on a sheet pan and roast for 40 minutes or so, until the peppers are charred in most places.
  2. Remove the peppers from the oven, and place them directly in a Ziploc bag. Allow to steam for 15 minutes or so.
  3. Remove the peppers from the bag, cut the tops off, remove the skins, and de-seed the peppers using the back of your knife. Cut the roasted peppers into large chunks, saving some of the pepper for garnish.
  4. Heat a couple tablespoons of olive oil and the butter in a small saucepan. Add the garlic and shallots, and sauté for 4 – 5 minutes or so, stirring often, being sure the garlic doesn’t burn.
  5. Add the roasted red peppers, 1 pepper’s worth of the minced habanero, heavy cream, a heavy pinch of salt, a heavy pinch of pepper, and a small pinch of sugar.
  6. Allow the mixture to come to a simmer. Remove from the heat, and add the mixture to the food processor, processing batch by batch until all the soup is pureed, adding the pureed soup back into the pot as you go.
  7. Once all the soup has been pureed, bring the soup to a boil. Remove from the heat.
  8. Plate the soup, garnishing with a pour of heavy cream and a sprinkling of fresh habanero, if desired.

 

 

 

 

Cream of Fresh & Sun-Dried Tomato Soup

Homemade tomato soup and grilled cheese is a new thing for me – in particular, the homemade part. I’ve typically been an open a can of Campbell’s Tomato Soup, add milk, and heat it up on the stove kind of person. But this homemade version is one million light years ahead of the canned stuff.

I can’t get enough of cheese crisps. In Caesar salads. Or as a snack. I have Ina Garten to thank for this cheese discovery.

She’ll serve parm reg cheese crisps as hors d’oeurves with drinks. I can’t think of anything more perfect. She’ll take shards of parm reg, too, and serve those on their own with sea-salted Marcona almonds, citrus-marinated olives, or other ridiculously tasty snackables.

Make them tonight with that hunk you have in your fridge right now. You can find the recipe here.

Some of my other favorites of hers – Soppressata and Cheese in Puff Pastry, Blini with Smoked Salmon and Herbed Ricotta Bruschettas.

Cheddar cheese, like parm reg, is perfect for crisp-izing. Take a tablespoon or so of the shredded cheese, throw spoonfuls on parchment paper in a hot oven, and you have cheddar cheesy chips to snack on.

This recipe was inspired by Ina Garten’s Easy Tomato Soup with Grilled Cheese Croutons.

Here, I wanted to find a way to incorporate sun-dried tomatoes. I could eat one after another, especially the tomatoes marinated in oil and herbs. This soup, with the sun-dried tomato flavor, is a welcome tomato punch to the mouth.

Cream-of soups are so versatile. You’re taking an ingredient you love – and really, it could be anything – and enveloping it in heavy cream, butter, and giving the flavors time to deepen on the stove top. Hankerings has posted a few of its favorite cream-of soups, including Cream of Chicken Soup with Crispy Chicken Skin and Mushroom Forager’s Soup.

Next cream-of soup on deck? A cream of bell pepper soup, which I have very high expectations for. Check back soon!

I N G R E D I E N T S

Serves 2.

  • 1 28 oz. can San Marzano tomatoes
  • 8 sun-dried tomatoes in oil and herbs, roughly chopped
  • 1 cup heavy cream
  • 1 / 2 white onion, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons sherry
  • 1 tablespoon red wine vinegar
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 teaspoon sugar
  • 1 / 4 cup basil, chopped
  • 2 tablespoons butter, salted or unsalted
  • Olive oil, as needed
  • 1 / 2 cup cheddar cheese, shredded

D I R E C T I O N S

  1. Preheat the oven to 350*.
  2. Add the butter and olive oil to a medium-sized saucepan. Heat until the butter is melted, and add the onion. Saute for 3 to 4 minutes until the onion becomes translucent. Add the garlic, and saute for an additional 1 to 2 minutes.
  3. Open the can of tomatoes, and crush each tomato with your hand into the onion & garlic mixture. Be mindful of the tomato juices – they are likely to spray as you crush them. Add the remaining tomato sauce from the can into the pan as well.
  4. Add the chopped sun-dried tomatoes, heavy cream, salt, pepper, basil, sherry, red wine vinegar and sugar. Heat until just-simmering, then turn off the heat.
  5. In a food processor, pour the soup until just below the liquid line. Pulse until nearly smooth. Puree the soup in batches, adding the soup back into the pot as you go along.
  6. Once the whole batch has been pureed, bring the soup to a near-boil, and simmer for 15 minutes or so, until the soup is reduced slightly.
  7. To make the cheese crisps, line a baking sheet with parchment paper. Place tablespoon-sized piles of the cheddar cheese 2 inches apart. Bake for 8 minutes or so, until the crisps have seized and are slightly browned. Remove the crisps from the oven an allow to cool.
  8. Plate the soup, topping each bowl with 2 of the cheddar cheese crisps. Enjoy hot.