This soup could not be easier to make! Once you open your CSA box, there are just a few more ingredients to grab, and you likely already have them in your cupboard. Peppers, onions, and garlic are roasted together and then pureed with liquid ingredients. Traditionally roasted peppers are charred and peeled leaving the smooth and flavorful flesh. I am not a fan of peeling peppers, so I made this quick version of roasted pepper soup, which is perfect for weeknights. The sweetness of the milk and the addition of vinegar counteract any bitter flavor the pepper skin may have left behind. Top with good quality parmesan and a side of crusty bread! Cut the peppers in half, remove the seeds and ribs. Quarter the onions, and leave the garlic cloves in the peels. Lay in a baking dish and drizzle with olive oil, salt, and pepper.
Any combination of sweet peppers will work, orange, yellow, or red. Unripe green peppers will not work with the flavor or color of this soup. Keep an eye on the peppers, if they are done before the onions, just remove them from the pan and separate the onions petals, then cook the onions and garlic for a few more minutes.
Once the vegetables are pureed with the stock, the soup is simmered, then thickened with a slurry of flour and milk. Gluten free all purpose flour is an easy substitute to make this a gluten free soup. Finish the soup with vinegar, and adjust salt and pepper if necessary.
Roasted Pepper Soup
3 large red, yellow, or orange bell peppers
1 large onion
4 – 6 cloves garlic, unpeeled
3 cups chicken or vegetable stock
1 cup milk
1/4 cup flour
salt and pepper
2 tablespoons red wine vinegar
parmesan for serving (optional)
Preheat oven to 400F. Slice peppers in half, remove stems, seeds, and ribs. Quarter and peel onion. Arrange peppers, onions, and unpeeled garlic in a single layer in a baking dish. Drizzle with olive oil, salt, and pepper. Roast for about 20 minutes, until peppers are browning and onions softened. If peppers finish cooking before the onion, remove the peppers from the pan and return the onions and garlic to the oven until soft. (5 – 10 minutes)
Use and immersion blender or blender to puree stock and vegetables. Place mixture in a stockpot, and bring to a simmer. Whisk milk and flour together, and slowly pour into soup. Simmer the soup until thickened, whisking gently. Turn off heat and finish soup with red wine vinegar. Taste and adjust salt and pepper if necessary. Serve with grated parmesan if desired.
