When making a soup, I have seen a lot of additional ingredients being added like tomato paste, chopped tomatoes, heavy cream etc. So I thought to make this very simple soup without any additional stuff. I love the smell of roasted pepper. So I thought to omit any tomato paste or tomato puree to make sure the soup definitely has that strong roasted pepper flavor. Also I used just 2% milk instead of heavy cream.
- 2 Bell peppers (1 orange and 1 red)
- 2 teaspoons canola oil
- Few rosemary sprigs (fresh is better, but since I did not have it, I used the dried one)
- ½ cup chopped red onion
- 250 ml Vegetable stock
- ¼ cup 2% milk
- Salt and freshly ground pepper to taste
- Turn on oven to the broiler setting with temperature 450F.
- Put the peppers in the broiler pan and roast until the skin is blackened and blisters are formed
- Cool for a couple of minutes and peel off the skin (do not wash after washing since this will remove some of the flavorful oils from the pepper)
- Chop the flesh into small pieces.
- Add oil to a deep saucepan and when hot add onion and rosemary and cook on low flame for about 5 minutes.
- Remove the rosemary sprig and discard
- Now add the peppers and vegetable stock to the onion and bring to a boil
- Cover and simmer for about 15 minutes
- Let cool a bit and process the soup in a processor to a smooth puree.
- Add soup back to the saucepan and add milk
- Slowly heat for about 2 minutes
- Season with salt and pepper
- Serve hot (or chilled)
- Yields: 2 servings.