Even though we’ve barely broken into spring, Austin’s blue skies and 80° weather have tripped whichever part of my brain that controls grill use, window-inspired daydreaming, and urges to go canoeing. As such, I’m sliding of all the winter spices–nutmeg, cloves, and allspice, among others–to the back of the cabinet and setting my alarm for the farmer’s market.
This red pepper soup makes a summery, low-calorie alternative to its tomato cousin. It’s the very opposite of heavy, and it has a natural sweetness that’ll appeal to anyone who spent a day in the heat (or to anyone wishing they had been able to).
Ingredients
- 6 red bell peppers
- 4 large garlic cloves
- 2 cups chicken broth
- 1/4 tsp. olive oil
- 2 tbsp. sour cream
- 2 tsp. water
- 1/4 cup chives, chopped
Preheat oven to 350°F.
Roast garlic by cutting off root ends, drizzling with olive oil, wrapping in foil, and baking in an oven for 30 minutes. Cool, then peel.
Lay peppers on a grill or gas stovetop and grill them with high heat, turning occasionally, until skins are blackened or about 10 minutes. Place them in a covered bowl or a brown paper bag until they are cool enough to handle. Then peel them, discarding seeds and stems.
Place the peppers, roasted garlic, and chicken broth into a food processor or blender, then puree. Place in a saucepan and warm over medium heat, stirring occasionally. Add salt and pepper to taste.
Mix sour cream and water, then drizzle over individual bowls of soup. Sprinkle with chives.
Makes 2-3 servings.
{ 8 comments… read them below or add one }
I love the pic of the peppers on the stove……Excellent
That looks so refreshing! Could do you that on a covered surface burner?
This pepper soup looks great and must be delicious. I loved the pictures of pepper – both on the stove and the peeled ones. I never knew you could make a soup from pepper. Next time, I run out of tomatoes or other vegetables, I will remember this pepper soup and try it.
Does this come out hot or spicy? I had a 13 year old who is a spice wimp is why I ask.
PJ
I will definitely try this recipe. I was never a fan tomato soup but think this recipe has some real potential. One thing I wonder though is if any additional fat would needed if the chicken broth were replaced with vegetable broth. Do you think adding a dash of oil would replace the missing chicken fat and enhance the flavor?
Matt, to my knowledge chicken broth barely contains any fat, so I think a straight up substitution might work fine. If you put in a dash or two of oil, you risk it floating to the top and giving your soup a scary film.
PJ, it comes out sweet and light. The kiddos should love it!
can i use roasted red peppers