Roasted red pepper soup recipe

Terry Pomerantz offers a recipe for roasted red pepper soup that is simple to prepare and truly delicious. With the addition of a little Jalapeno, this warmly comforting soup transforms into a truly invigorating meal!

Ingrédients

Portions : 8

To make the roasted red pepper soup, you will need the following:

• 8 red peppers
• 2 chopped onions
• 250 ml of 15% cream
• Olive oil, to taste
• Garlic salt, to taste
• 2 litres of beef or vegetable broth
• Freshly ground pepper, to taste
• Cayenne pepper, to taste or, if bolder, a medium Jalapeno

Preparation

Preparation time : 20 min
Cooking time : 35min
Total time : 55 min

Begin preparing your roasted red pepper soup by cleaning your red peppers and then cutting them in half to:

• Brush them with olive oil
• Chop the onions
• Place the red peppers on a baking sheet, cut side down
• Broil the peppers in the oven (about 5 minutes)
• As soon as the skin lightly browns, remove the peppers from the oven and let them cool slightly
• Peel the peppers and remove the seeds
• Sauté the onions in a saucepan
• Transfer the peppers and onions to a blender
• Add the cream and broth
• Blend until a smooth texture is obtained
• Pour the mixture into a saucepan and cook over medium-low heat
• Add the garlic salt, freshly ground pepper, and cayenne pepper (or the Jalapeno) to taste

No matter the season or time of day, Terry Pomerantz loves serving this roasted red pepper soup as an appetizer at dinner or simply at lunch with a few slices of fresh bread and a piece of Quebec cheddar.

La fondation Pomerantz

Since its establishment in 1991 by Saül Pomerantz, Terry’s father, the Pomerantz family foundation has devoted its efforts to helping children with special needs find their place in Quebec society. Terry Pomerantz invites you to join the many donors who contribute to building happiness for all these children! Join now