Roasted Red Bell Pepper Soup

Roasted Red Bell Pepper Soup

It's was one of the hottest week we had in California and I was craving a chilled light soup BUT I  didnt wanted the
regular tomato/sweet n sour or other similar soups........I wanted something different, slightly tangy-sweet and easy to make with the ingredients I had at home.
Then I remembered a "Red Bell Pepper Soup" that I had tasted during one of my trip to NY, it was fresh, creamy, crisp and a cold soup.

Here's an easy and healthy recipe of the soup with steps listed below with picture:
  

Roasted Red Bell Pepper Soup

Serves: 4 People

Serving Suggestion: Serve Chilled or Hot with bread

Tools:

Large Pan/Pot with Lid

Soup in Making

Medium Baking Tray – Lined with foil

Medium Bowl filled with Ice

Plate

Blender

Sieve

Soup Bowl

Ingredients:

3 Medium Red Bell Pepper(Capsicum)

2 Medium Orange Bell Pepper – Optional – Substitute with 2 more red pepper

1 Large White Onion – Thickly Chopped – It will all be sautéed and blended

4 Garlic Cloves – Chopped

½ Sprig Dry Thyme – You can use fresh thyme or rosemary or completely skip this step

1 Can Vegetable Broth (14oz) – You can use any broth or plain water

5 Tbsp Olive Oil – You may use any flavorless oil of choice

1 Tbsp Butter – Any butter is fine

1 Tsp White Vinegar – Optional (This is to give it a tangy taste)

2 Bay Leaf

½ Tsp Black Pepper Powder

Salt – As per taste

Cheese to Decorate - Optional

Method:

Note :  Preheat oven at 400 degree

• Cut and deseed the peppers, drizzle with 3 tbsp of oil and roast for 30min in the oven and put on broil for 3min.
• Once the peppers are roasted, turn off the oven and place the peppers over ice. (This sudden change in temperature will help remove the burnt skin/peel quickly)
• Peel all the roasted peppers and place on a plate
• Now heat oil in a large pan, add bay leaf, onion and garlic.
• Saute over lower to medium heat till onions become slightly translucent or brown.
• Now add roasted peppers, thyme, salt, black pepper and saute for 2 min.
• Add broth/water and vinegar, give it a quick stir and cover with lid and cook over low heat for 10min.
• After 10min (the veggies would have cooked well and you’ll get a sweet aroma) switch off the heat and let the mixture cool completely.
• Blend this mixture to a smooth consistency and sieve for any extra pulp/fiber.
• Heat butter in a pan,  pour the blended soup and give it one boil and turn off the heat.
• Serve this soup hot or cold.