Wednesday, December 14, 2005

Roasted Red Bell Pepper Soup

I made this tonight, and it was good. We put a dollop of sour cream on top and it really hit the spot. I probably would have liked it even better, had I been able to blend it until it was creamy... alas, my blender is in a box in Texas, getting dusty in storage. My little food processor got it's guts whirred out tonight. Still, the soup was great, even grainy. I surprised my husband, also, who likes soups and thinks I spent a lot of time on it (shhhh! What he doesn't know won't kill him.).

3 red bell peppers
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon olive oil
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (14.5 ounce) cans chicken broth
salt and pepper to taste



Preheat oven to broil.

Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.

In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.

Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.

Recipe courtesy Scott Will at

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