Fire-Roasted Red Pepper Soup

Earlier this fall, the southern Ontario FAB kitchen hosted an amazing dinner party with a wicked theme: “Inspired by Fire”. One of our contributions to the event was this soup. Not only licked by flames on the barbeque, it also features a fiery kick…!

  • 8 red bell peppers
  • 45 ml / 3 tbsp grapeseed or canola oil
  • 2 yellow onions, finely chopped
  • ½ head of garlic, peeled and finely chopped
  • 1 litre / 4 cups vegetable stock
  • 10 ml / 2 tsp spice paste* (store-bought)
  • Juice of 2 lemons
  • Handful of fresh thyme sprigs, tied with kitchen twine
  • Salt and freshly ground pepper, to taste**

Heat the barbeque to high. Char the peppers on all sides (approximately 5 minutes per side). Remove to a bowl and cover with plastic wrap, leaving a vent, to cool. Peel and seed the peppers and place in a blender or food processor.

Meanwhile, sweat the onions and garlic over medium heat, until softened but not browned. Add this mixture in with the peppers, along with about 250 ml / 1 cup of stock and puree everything until smooth.

Transfer the puree to a large pot and add the remaining stock, lemon juice, spice paste and salt and pepper. Heat gently to bring to a boil, then simmer for 20-30 minutes to allow the thyme to infuse the soup. Remove the thyme prior to serving. Garnish with a few thyme leaves or a sprinkling of lemon zest.

Notes:

* We used a spice paste that is readily available at supermarkets in the produce section (requires refrigeration). If you’re not a fan of spice, by all means, leave it out. Alternatively, split a couple of red serranos from stem to tip and simmer in the soup until you reach your desired level of spice.

** Sometimes, people get aggravated by the term, “to taste”. It really does depend on your own palate, but in this case, we used approximately ½ tsp salt and 1tsp freshly ground pepper

Presentation option: at this dinner party, we served the soup as a “shooter”: fill a shot glass to about 1/3 with vodka and top with soup. Overstating the obvious: be careful about the temperature of the soup!

Another option: If you prefer and can find them for a good price, by all means, use yellow or orange peppers, instead!

Enjoy!

~ One of Seven

Comments

  1. We’re making a test batch right now!

  2. One of Seven says:

    How’d it go?

  3. we halved it. put in half a scotch bonnet and then finished with a squirt of siracha to boost the heat a tad. Perfect!

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