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Soups & StewsVegetable Soups: Red to Yel >  Roasted Red Pepper Soup


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Meat Lover's Meatless Cookbook
by Kim O'Donnel

Makes 4 servings


    • 3 medium-size red bell peppers
    • 2 tablespoons vegetable oil
    • 1 medium-size onion, chopped
    • 1 clove garlic, smashed
    • 1 pound potatoes (about 3 medium-size), peeled and quartered
    • 1 to 2 sprigs fresh thyme
    • 3 cups water
    • 1 teaspoon salt
    • 2 ounces bourbon (optional but nice)
    • 1/4 teaspoon cayenne
    • 1/4 teaspoon smoked paprika
    • A few lemon wedges (optional)


Preheat the oven to 400°F.

Remove and discard the stems and tops of the peppers and place on a baking sheet. Roast until blistered and charred, 30 to 40 minutes.

Remove the peppers from the oven and place in a sealed bag or container, to help remove stubborn skins, for at least 15 minutes.

With your hands or with the help of a paring knife, remove the seeds, veins, and skins, but do not rinse the peppers. Chop coarsely and set aside.

In a medium-size saucepan over medium heat, heat the oil, then add the onion and garlic. Cook until the onion is slightly softened, about 5 minutes. Add the potatoes, thyme, water, and salt. Bring to a lively simmer, then lower the heat, cover, and cook until the potatoes are fork tender, 15 to 20 minutes.

Remove the thyme, add the peppers and bourbon (if using), and stir in the cayenne and smoked paprika.

Puree until smooth and free of lumps; taste for salt and season as needed.

Return the soup to the saucepan and reheat. Serve hot, with lemon wedges, if desired, for a finishing touch.



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