Friday, October 28, 2011

Roasted Red Bell Peppers... and Soup!

Roasted red bell peppers...  I love the look of them, the texture of them, and their luscious flavor.  The very thought of them gets my saliva flowing!

Yes, you can purchase them, in glass jars in your local grocery store.  But they are not nearly as flavorful as the ones you can easily make yourself.  You just have to be prepared to get your hands a little messy.

It's an easy process:
  1. Wash the peppers.
  2. Set your top oven rack about 8 inches away from the broiler element and turn the oven to BROIL.
  3. Place the peppers on a baking sheet covered with foil (for ease of cleanup) and then place them in the oven for about 4 to 6 minutes
  4. The side of the pepper that has been closest to the broiler should be charred somewhat but not too black.
  5. Remove the baking sheet, rotate each pepper to expose an uncooked side and replace under broiler for another 4 to 6 minutes.
  6. Repeat step 5 until the peppers are completely roasted on all sides, top, and bottom.  They will be partially blackened and likely oozing juice.
  7. Remove the baking sheet from the oven and turn off the heat.
  8. Leave the peppers on the sheet till they are cool enough to handle.
  9. Slide the skins off of the cooked peppers with your fingers, and remove the seeds, stems, and any pulpy bits from the centre. 

What you will have left is several pieces of roasted pepper and some juice.  I save the juice and pour it over the peppers in the storage container.  Keep it all in the refrigerator for up to a week.

I like to cut up the peppers and use in sandwiches, salads,  pizzas, pastas, and in soups.  You can also puree it and mix into hummus... Mmmm!

I put this soup together a couple of years ago and it has become one of my favorite soups based on red bell peppers.  I hope you will like it too.

Roasted Red Bell Pepper Soup
Makes 4 servings
  • 1 tsp canola or olive oil
  • 4 roasted red bell peppers
  • 3 garlic cloves, minced
  • 1/4 cup chopped onions
  • 1 chicken and tomato flavor cube
  • 2 cups water
  • basil for garnish
  1. Roast the red peppers according to above method and then cut them in chunks.
  2. In a medium-large saucepan, heat the oil on MEDIUM-LOW and saute the garlic and onion till tranluscent being careful not to brown them.
  3. Add the flavor cube and the water.
  4. Stir until the cube is dissolved and then add the peppers.
  5. Cook for about 10 minutes until heated through.
  6. Remove and let cool for about 15 minutes and then puree till smooth with immersion or regular blender.
  7. Reheat to serve, season to taste with salt and pepper, and garnish with basil.

Per serving.
Weight Watchers P+ = 2.
Calories 69; Protein 2g; Carbohydrate 13g; Fat 2g; Fibre 4g.

Saute onions and garlic in oil until translucent.

Add chunks of red pepper to broth and heat through.

Blend till smooth.

If you don't care for basil, garnish with some parmesan shreds...

or how about both?

1 comment:

  1. I looooooove roasted red bell peppers--and you're right--making them yourself is WAY BETTER! Looks so yummy! I'm definitely gonna have to try this:)


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