Carrot and Red Bell Pepper Soup

That's gooooooooooood soup

That’s gooooooooooood soup

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.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Food, Garden, Italian, Recipes, Soups, vegetarian and tagged , , , . Bookmark the permalink.

10 Responses to Carrot and Red Bell Pepper Soup

  1. I will definitely try this one out, Rufus… Thank you for sharing!

  2. A_Boleyn says:

    Sounds like a great way of getting vegetables into a meal that everyone whould enjoy.

  3. Raymund says:

    Looks like a nice and healthy soup, definitely a crusty bread will be its ultimate partner

  4. Eva Taylor says:

    OMG, so rich and delicious. Instead of cream, can we throw in some goats cheese? Wow!

  5. Doing this in the slow cooker tomorrow. It’s my soup course along with teriyaki moose strips and rice. Will report back.

    • Made a version of your soup in the slow cooker this weekend and it was AMAZING. It was the only thing the 2 year old at our dinner party would eat. Kudos to you two! Another hit!

  6. Pingback: (Not) In Our Kitchen | Rufus' Food and Spirits Guide

  7. Pingback: Slow Cooker Carrot and Red Bell Pepper Soup | A Poet in the Kitchen

  8. Made this today slight adapting to ingredients I had on hand, but came out great!
    Here’s a photo should you wish to see!
    http://on.fb.me/1BwQNQ7

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