One of my very favorite things is roasted red pepper soup. Sometimes I buy the Pacific brand that comes in a box and eat it immediately. Sometimes I make it. Tonight I decided to make it.
- 2 c chopped red, orange or yellow bell peppers
- 2 c mixed cherry, grape or other small tomatoes
- 1 tbl olive oil, divided
- 2 tsp smoked paprika
- 1 c chopped red onion
- 5 garlic cloves, minced
- 1/4 c white wine
- 2 c pumpkin soup (see note)
- 1/4 c chopped parsley
Note: I had a jar of my mom’s homemade, canned pumpkin soup on hand. If you don’t, then: cut any small winter squash in half (pumpkin, Hubbard, butternut, acorn, anything with orange flesh), oil a baking sheet and roast, cut side down, at 375 degrees F for 45 minutes. Let the squash cool enough to handle. Scoop the flesh from the skin and set aside. Add with the roasted vegetables, along with 2-3 cups of vegetable or chicken stock.
Preheat your oven to 415 degrees F. In a bowl, mix the tomatoes and bell peppers together with 1 1/2 tsp olive oil, salt, pepper and smoked paprika. Spread mixture out on a baking sheet and roast until peppers are browned at the edges and tomatoes have burst, about 25 minutes.
While the vegetables roast, sauté the onions in the rest of the olive oil. Salt and pepper liberally. Allow the onions to cook until they are browned at the edges. Add garlic and stir to mix. Add wine and scrape up any browned bits then add tomato and bell pepper mixture. Stir some more. Add more salt and pepper if needed. Then add either pumpkin soup, or roasted squash and stock. Bring to a low boil over medium high heat, then lower heat and allow to simmer uncovered for about 30 minutes. Add parsley and stir.
Finally, blend soup until you have the desired consistency, either in a blender (not my preferred method) or with an immersion blender.
The result is a creamy soup with a smoky undertone.