What a treat this Roasted Red Pepper soup is! Hot sauce gives it extra zing!
I was able to get fresh Ontario Shepherd peppers at the Farmer's Market. So it was the perfect time to make Roasted Red Pepper soup. I love this time of year for all the fresh fruits and vegetables!
For this recipe you will roast the garlic cloves along with the peppers. Hot sauce adds some kick. You can adjust the amount of hot sauce to suit you. We are not 'heat' fanatics so 1 teaspoon was enough for us to have a bit of zing but not overpowering. If you like 'heat' you will probably want to use 2 tsps.
A bit of sour cream also makes this soup a touch creamy. A nice touch indeed!
I served the soup with Parker House Rolls on the side. I am a huge fan of homemade dinner rolls and I finally got around to the Parker House version. They are baked with a pat of butter in the middle of the dough.... yummy......
- 4 sweet red peppers
- ½ cup yellow onion
- 2 Tbsps olive oil
- 4 cloves garlic
- 4 cups chicken broth
- 1 teaspoon hot sauce 2 tsps if you really like heat
- ½ teaspoon salt
- 1 teaspoon dried oregano or 2 tsps fresh (reserve some fresh for garnish)
- ½ teaspoon black pepper
- ¼ cup sour cream
- fresh oregano leaves for garnish optional
- Preheat broiler.
- Cut peppers in half vertically. Remove stem, seeds, membranes. Slit vertically to get them to sit as flat as possible.
- Line a baking sheet with foil or parchments.
- Place peppers and unpeeled garlic on the baking sheet. Broil on highest rack position about 15 minutes. Pepper skins should be black and bubbly for the most part. Garlic will be roasted and browned.
- Remove pan from oven and place peppers inside a covered container. Allow them to sit for about 15 minutes to steam inside container.
- Saute onion in oil in bottom of dutch oven until translucent while peppers are steaming.
- With a sharp paring knife peel off blackened skin from peppers and discard. Peel garlic cloves.
- Blend pepper, garlic and onion in blender until smooth. (This can be done a day ahead if desired and refrigerated.)
- Add pepper mixture back into dutch oven. Add broth, salt, pepper, oregano and hot sauce to dutch oven. Bring to a simmer and heat over medium low heat for about 20 minutes.
- Remove from heat and add sour cream. Garnish with crushed dried oregano or fresh oregano and serve.