Well, it’s about 80 degrees outside, but I don’t care. It’s October. Time to make soup. But before I get to that, I have to tell you that my husband bought tickets to see Beyoncé in Nashville last Sunday as a surprise. He doesn’t even like Beyoncé, but he toughed it out because he’s a survivor (he’s not gon’ give up). The show was amazing. At one point, the end of the catwalk stage filled with water. I almost died because I knew what was coming. She and her ladies sang and danced to “Freedom” whilst flinging their wet hair all over, probably spraying the audience, and I imagine a whole lot of people in the front row were happy to rub that Beyoncé sweat-laden hair water all over themselves. Beyoncé fans are no joke
Know what else is no joke? This soup. It’s creamy. It smells divine. And instead of heavy cream, I added a couple slices of bread at the end before blending. It thickened it nicely without adding the extra fat content from the usual creams that are part of soup recipes. You should probably go make it now.
Roasted Pepper Soup
2 red bell peppers, halved and seeded
2 yellow bell peppers, halved and seeded
4 tablespoons olive oil, divided
1 medium onion, roughly chopped
2 cloves garlic, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 tablespoon dried parsley
1 tablespoon ground cumin
1/2 teaspoon garam masala
1 bay leaf
2 14-ounce cans chicken or vegetable broth
2 slices white or wheat bread, cubed
Salt and pepper, to taste
- Preheat oven to 400°F.
- Place halved peppers on a rimmed baking sheet. Drizzle with two tablespoons of olive oil to lightly coat all sides.
- Place in the oven for 15-20 minutes, then remove the pan, flip the peppers, and place back into the oven for another 15-20 minutes or until the skins are blackening/blistering and the peppers are softened. Let them cool enough to handle.
- Remove and discard the stems and the charred pepper skins.
- In a large pot or Dutch oven, heat remaining olive oil over medium heat.
- Sauté the onions until softened, about 3-5 minutes, then add the garlic and cook until fragrant, about 1 minute.
- Add carrots, celery and parsley; cook for 2 minutes until a little softened.
- Add the cumin, garam masala and bay leaf, stir to combine, then toss in the roasted peppers.
- Pour in the broth, turn heat to low. Cover and simmer for 20 minutes or until the carrots and celery are softened. Remove the bay leaf.
- Add the bread cubes to the mixture, stir to combine, then simmer for another 3-5 minutes until the bread is softened and breaking apart.
- Remove the pot from the heat, and use an immersion blender to blend until smooth. You can also use your regular blender, just be sure to do it in small batches so it doesn’t spray all over the kitchen.
- Season with salt and pepper to taste, then devour.