The secret to this soup is the toasted bread rubbed with garlic. Dip it or pour the soup over it at the bottom of the bowl.
The other secret is really fresh carrots and bell pepper.
Carrot and Roasted Red Bell Pepper Soup
- 1 large red bell pepper, halved and seeded
- 1 lb carrots washed and chopped into small pieces
- 2 leeks
- 1 loaf baguette cut into 1/4″ thick slices
- 3 tbsp chopped fresh oregano
- 3 tbsp butter
- 6 cups vegetable stock
- 1 cup heavy whipping cream
Place pepper halves under the broiler and roast until skin is charred. Place halves in a paper sack and let cool completely. Peel off skin and roughly chop. Chop white part of leeks into small chunks. Chop 1/2 cup of the inner green part into thin slices and set aside for garnish. Brush bread with olive oil on each side and toast until golden brown flipping once. While hot rub bread with a clove of garlic and set aside. In a large stock pot melt butter over medium low heat and add leeks and carrots. Cover and sweat vegetables for five minutes. Add oregano, season with salt and pepper and continue to sweat another 10 minutes. Uncover and add stock and red bell pepper. Bring to a boil, then simmer until vegetables are very tender and stock is reduced by a third. Blend soup into a fine puree and press through a strainer back into stock pot. Add cream, bring back to a simmer a cook until it reaches the right consistency. Season with salt and pepper and serve with toasted bread or over bread topped with sliced green part of leeks.