Charred Red Pepper Soup

Anthony created this soup off-hand one night, just by piecing together ingredients we had in our fridge, and it turned out to be SOOO GOOD! I recommend eating it along side a big hunk of No Knead Bread for dipping.

Charred Red Pepper Soup
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Charred Red Pepper Soup
  • 2 Red Bell Peppers, Sliced
  • 3 Stalks of Celery, Diced
  • 2 Carrots, Diced
  • 1 Leek, Diced
  • 1/2 Yellow Onion, Diced
  • 1 Jalapeno, Diced, Seeds/ Flesh Removed
  • 4 Garlic Cloves, Minced
  • 1/2 teaspoon Dried Thyme
  • 32 oz Veggie Broth
  • 1 cup Water
  • 1 15 oz can Can of Diced Tomatoes
  • 2 tablespoons Olive Oil
  • to taste Salt
  • to taste Pepper
1) Heat 1 tablespoon olive oil in a large stock pot, add thyme, jalapeno, and garlic. Stir until fragrant.2) Add the vegetables, sweat them down... about 10 minutes. They should be tender and a bit charred.3) Add the stock, water, and tomatoes. Bring mixture to a boil, then reduce to a simmer for 30 minutes. 4) Season with salt and pepper to taste. Pour mixture into a blender, add remaining tablespoon of olive oil and puree until smooth. 5) Serve with bread for dipping!
Prep time: Cook time: Total time: Yield: 8 servings
Charred Red Pepper Soup
Charred Red Pepper Soup