Saturday, August 14, 2010

Soup, Summer, and Roasted Red Peppers

I spent the early part of this week with my family up in NJ. It was wonderful to hang out, relax, and spend a day at the Jersey shore. We spent the day at Spring Lake, had lobster at Klein's, and got yummy salt water taffy. We also did some fun family cooking, including this wonderful summer soup. Rarely do I eat chilled soup, so I was nervous to try it. But, how can you go wrong with roasted red peppers?!

Creamy Chilled Red Pepper Soup (from

What You Need

- 4 red peppers
- 1 onion, chopped
- 2 tbsp butter
- 1 tbsp chopped fresh rosemary (I used more)
- 5 cups vegetable broth
- 1/4 cup tomato paste
- 1/2 cup cream
- 1/4 tsp paprika
- salt and pepper to taste

What You Do

1. Heat oven to 400 degrees or set to broil.
2. Slice peppers in half and remove seeds.
3. Broil peppers for about 20 minutes. (I sprinkled some olive oil before broiling)
4. In a large sauce pan, cook the onion and rosemary over medium high heat.
5. Add the peppers and vegetable broth and reduce to a simmer.
6. Add tomato paste and allow to cook for at least 20 minutes.
7. Transfer soup to a blender or food processor and process until smooth.
8. Add remaining ingredients and stir to combine well.
9. Serve chilled.

Since this one was a success, I'm curious to try some more summer soups before August is over. I suggest you do to.

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