tenderloveandnoms: Creamy Chipotle Roasted Red Pepper Soup (adapted from Sea Salt With Food) Though it’s been relatively mild for this time of year here in New England, a nice warm bowl of soup is always a sure ticket to happiness. And let’s face it, I’m a soup guy; soup is just a nice platform for solubilizing a multitude of flavors. I’m always on the lookout for new soup ideas, especially ones involving blended vegetables, that I can spice up. For example, roasted red pepper soup is good, but making it creamy and adding the smoky essence of chipotle? Killer.  Ingredients: 6 red peppers, whole Olive oil Sugar 2 medium yellow onions, peeled and diced 2 garlic cloves, chopped 2 large Yukon Gold potatoes, diced 3 C chicken stock 2 C heavy whipping cream Butter Salt and pepper to taste 1 T ground chipotle pepper Cilantro, chopped Parmesan cheese Place the whole peppers on the foil and brush lightly with olive oil. Broil on high until blackened on all sides. Peel off the skins, remove the top, membranes, and seeds, and coarsely chop the peppers. In a large pot, cook the garlic and onions with olive oil and a pinch of sugar for about a minute. Then add the potatoes and roasted peppers and continue to cook for about 2 to 3 minutes. 



Add chicken stock and bring the mixture to a boil. Then simmer for about 15 to 20 minutes, stirring occasionally. Puree the soup in a blender, working in batches if necessary. Return the soup to the pot on low heat and stir in the heavy whipping cream. Melt in a small bit of butter, and add the salt, pepper and chipotle powder. Serve warm topped with cilantro and parmesan cheese. More foodblog!
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tenderloveandnoms:

Creamy Chipotle Roasted Red Pepper Soup (adapted from Sea Salt With Food)

Though it’s been relatively mild for this time of year here in New England, a nice warm bowl of soup is always a sure ticket to happiness. And let’s face it, I’m a soup guy; soup is just a nice platform for solubilizing a multitude of flavors. I’m always on the lookout for new soup ideas, especially ones involving blended vegetables, that I can spice up. For example, roasted red pepper soup is good, but making it creamy and adding the smoky essence of chipotle? Killer. 

Ingredients:

  • 6 red peppers, whole

  • Olive oil

  • Sugar

  • 2 medium yellow onions, peeled and diced

  • 2 garlic cloves, chopped

  • 2 large Yukon Gold potatoes, diced

  • 3 C chicken stock

  • 2 C heavy whipping cream

  • Butter

  • Salt and pepper to taste

  • 1 T ground chipotle pepper

  • Cilantro, chopped

  • Parmesan cheese

Place the whole peppers on the foil and brush lightly with olive oil. Broil on high until blackened on all sides. Peel off the skins, remove the top, membranes, and seeds, and coarsely chop the peppers.

In a large pot, cook the garlic and onions with olive oil and a pinch of sugar for about a minute. Then add the potatoes and roasted peppers and continue to cook for about 2 to 3 minutes. 



Add chicken stock and bring the mixture to a boil. Then simmer for about 15 to 20 minutes, stirring occasionally.

Puree the soup in a blender, working in batches if necessary. Return the soup to the pot on low heat and stir in the heavy whipping cream. Melt in a small bit of butter, and add the salt, pepper and chipotle powder. Serve warm topped with cilantro and parmesan cheese.

More foodblog!

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