Creamy Roasted Bell Pepper Soup
July 5, 2013 · Print This Article
3 large red bell peppers
3 large yellow bell peppers
2 Tbsp olive oil
1 garlic clove, grated
2 pints vegetable stock (or chicken stock)
1 medium Gold potato, peeled, diced small
1 cup milk
plain yogurt (for garnish)
fresh herbs (for garnish)
Set the peppers on a broiler pan and put them under a preheated broiler in the oven. Broil until the peppers get blacked on the outside, turning to blacken all sides. (You may grill them if that’s easier for you.) Remove when they are blackened and put them into a bowl, then cover with plastic wrap. This will allow them to ‘sweat’ off the burned skins. Let them sit for about 20 to 30 minutes. Remove the peppers to a work surface and peel off the burned skins with your hands, then pull off the stems and strip out the seeds.
Cut the cleaned peppers into thin strips, then put in a soup pot over medium heat, add the olive oil and cook stirring for about 5 minutes, then add the garlic and cook for 1 more minute.
Now add the stock and diced potato, bring to a boil, reduce heat to a simmer, and cook until the potatoes are tender.
Remove soup from heat. Ladle a portion of the soup into a blender and pulse until smooth, pour out into a separate pot, then continue until all the cooked soup is blended and smooth.
Put pot over low heat, reheat, then stir in the milk and remove pot from heat.
Serve in bowls with a dollop of yogurt swirled into the top of each serving of soup with a sprinkling of selected herbs on top of the yogurt.