To me, the height of summer produce is pepper season. Beautiful red horned peppers are a nice variation from bell peppers and you’ll find them to also be much sweeter. One of the best ways to enjoy them is roasted with olive oil. With many colors and old varieties of Italian sweet peppers finding their way into local farms, it’s a great time to make roasted pepper soup. Roast some extra peppers, freeze them and enjoy this soup through the winter!
Roasted Red Pepper Soup
- 4 large red horned or bell peppers, roasted, seeds removed
- 1 tsp olive oil
- 1 medium onion, chopped
- 1 medium carrot, peeled & chopped
- 2 garlic cloves, chopped
- 1 tsp Herbs de Provence
- 1/4 cup fresh parsley, chopped
- 3 cups vegetable stock
- 1 medium russet potato, peeled
- & chopped
- 1/4 cup sherry vinegar
- Salt & freshly ground black pepper
- 2 tbsp sour cream
- 1/4 cup grated Parmigiano
- Reggiano cheese
- Toss peppers in olive oil and roast at 450°F for 25 minutes. Let the peppers rest for 10 minutes, then remove skin and seeds.
- In a large heavy pot, heat 1 tsp of oil over medium-high heat. Add the onions, carrots, garlic and herbs and saute´ until the onions are translucent, about 10 minutes.
- Add the broth, peppers, potato and vinegar, then bring to a simmer over high heat.
- Decrease heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes.
- With an immersion hand-blender, puree the soup in the pot with the sour cream until it is smooth.
- Season with salt and pepper to taste.
- Add the grated Parmesan cheese, ladle into bowls and enjoy!