Red Carpet Side: Roasted Red Pepper-Tomato Soup


If you're looking for a fun way to celebrate the Oscars, then try this zesty side. The color of the red peppers, evokes the red carpet. And much like the menu the stars will be eating, this recipe is simple but refined. If the sound of roasted veggies turned into a soup is intriguing to you, then get the recipe, just read more.


Roasted Red Pepper-Tomato Soup
From Sunset, November 2005

3 red bell peppers (1 1/2 lb. total), rinsed, stemmed, seeded, and halved
3 tablespoons olive oil
1 onion (7 oz.), peeled and chopped
2 cloves garlic, peeled and minced
1 can (28 oz.) whole San Marzano or other pear or plum tomatoes
1 tablespoon paprika such as pimentón de La Vera (see notes)
3 cups vegetable or fat-skimmed chicken broth
2 teaspoons fresh lemon juice
Salt and pepper
Crème fraîche or plain yogurt
Chopped parsley

  1. Preheat the broiler. Place the red pepper halves, cut side down, in a baking pan and broil 4 to 5 inches from heat until the skins are black and blistered, about 8 minutes. Let cool, uncovered, 10 to 15 minutes. Peel the peppers and place in a bowl, reserving any juices.
  2. In a 3- to 4-quart pan over medium heat, add the olive oil and the onion; stir often until onion is soft, about 5 minutes. Add the garlic and stir until translucent, 1 to 2 minutes. Add the roasted peppers and tomatoes, along with their juices, and the paprika. Bring to a low simmer and cook, stirring occasionally, about 3 minutes.
  3. In a blender or food processor, purée the soup in small batches until smooth. Return purée to the pan and stir in broth and lemon juice. Stir over medium heat until hot. Season with salt and pepper to taste. Ladle into cups or bowls and garnish with a dollop of crème fraîche or plain yogurt and parsley.
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