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Nik's Roasted Red Pepper Puree Soup

Show here with two Parmesan crisps. To make, simply bake small heaps of Parmesan cheese in a 350 degree oven until they harden, about 12 minutes.

I like this soup. A LOT.
What I like best about it is its versatility. For newer
post-ops this soup is quick, comforting and gives you something that is not
sweet. For longer-term folks this is a great base to a bajillion other things!
Let’s get right to the recipe. This is a “semi-homemade”
sort of deal. The recipe resulted from an overage of roasted red pepper
bruschetta topping I made for a baby shower. So I decided to make it into a
soup.
I’ll let you know both the semi-homemade and the for-real
homemade versions of this. Here we go!
Nik’s Roasted Red Pepper Puree Soup
  • 1 medium yellow onion quartered
  • 2 cloves of garlic, peeled
  • Any other random veggies you have hanging out (the above had zucchini, yellow squash, spinach and a bit of eggplant I had hanging out in the fridge)
  • Non-stick cooking spray
  • 2 (12 oz.) jars of roasted red peppers, preferably in oil (you can get any kind you like – in my store I saw it with garlic and one that was spicy. I chose the spicy one) Here’s what they look like BUT don’t buy online, get it from the grocery store!
  • 1 small can of sliced black olives
  • 1/2 c. water
  • ½ c. fat-free half and half or milk
  • 1 tsp. Italian seasoning
  • Salt and Pepper, to taste
Directions:
Preheat oven to 400 degrees. Line a cookie sheet with
parchment paper and place the quartered onion, garlic cloves and any veggies
you use (except spinach or other greens). Spray them generously with non-stick
cooking spray and roast for about 20 minutes or until onions begin to
caramelize (brown). Roast the vegetables before proceeding to the next step.
In a colander, drain jarred red peppers of the excess oil
but do not rinse (if you buy peppers packed in water, you’ll probably want to use a little oil – a teaspoon or so – in the next step).

Spray a small pot with non-stick cooking spray and allow it
get hot. Place red peppers in the pot, along with any leafy greens (like
spinach), olives, your roasted veggies and spices. If the mixture lacks moisture
(there should be a little bit of liquid in there) add some water. After stirring, add your milk or half and half.

Bring the mixture to a boil and then drop the heat to low
and simmer about 20 minutes. Add half and half. Then, using an immersion
blender OR working in batches with a regular blender, puree the soup. Allow it
to simmer an additional 10 minutes.
TO MAKE COMPLETELY HOMEMADE: When you roast the rest of your
veggies, roast about 5 or 6 red peppers as well. When the peppers are done
roasting you’ll need to let them cool so you can remove their skins. Because
you are pureeing the soup you don’t need to slice them unless you want to.
Instead of using non-stick in the pot with your veggies after roasting, heat 1
tbsp. extra-virgin olive oil then add the veggies in to cook along with any
water you use. That’s it!
So you can eat this soup straight up but it’s a bit rich. I
didn’t take pics of all the ways I used mine (I had a big batch) but here are
some things I did:
  • For my vegetarian daughter I tossed some
    spinach/cheese ravioli and that became her dinner one night
  • I added some jumbo shrimp and ate some over
    zoodles (noodles made with zucchini using a vegetable spiralizer)
One day for a quick lunch I combined some
leftover cheesy mashed cauliflower with the soup and a few left over mini-crab
cakes (from an event I attended) and made a super yummy lunch (picture below)

In my humble opinion this soup would also go very well with frying cheese. Never heard of it? It’s a cheese that’s sold in some supermarkets (Trader Joe’s sells it as do a lot of ethnic supermarkets). It’s a mild, buttery cheese that comes in big blocks. When you throw it in a pan, it crisps on the outside and gets soft on the inside just like…a grilled cheese sandwich! I think a hunk of frying cheese would go great with this as a dipper.
Any way you decide to have it, though, it’s gonna be GOOD!
Nik's Roasted Red Pepper Puree Soup
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    Nik's Roasted Red Pepper Puree Soup
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      One comment

      1. How much time do you need to prepare it?

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