Roasted Bell Pepper Soup
The catch-phrase, “beautiful soup” suits this one well, with its colorful garnish against a rich red background.
Serves: 6 or more
- 6 large red bell peppers
- 1 large green bell pepper
- 1 large yellow bell pepper
- 2 tablespoons olive oil
- 2 cups chopped red onion
- 2 cloves garlic, minced
- 4 cups water
- 1/4 cup dry red wine
- 1 teaspoon chili powder, or to taste
- 1 to 2 tablespoons lemon juice, to taste
- 1/3 cup mixed minced fresh herbs of your choice
- Salt and freshly ground pepper
- Vegan sour cream, homemade or store-bought (optional)
Broil the whole peppers, turning with tongs until the skins on all sides are charred and puckered. Remove and divide among two paper bags. Shut tightly and allow to stand for at least 30 minutes. Slip the skins off, then remove and discard the stems, seeds and fibers. Chop the red peppers coarsely and set aside.
Cut the yellow and green peppers into narrow, one-inch strips and set aside separately from the red pepper.
Heat the oil in a large soup pot. Add the onion and saute until translucent. Add the garlic and continue to saute until the onion is soft and just beginning to turn golden. Transfer the onion mixture to the container of a food processor and add the red bell peppers and one cup of water. Puree until quite smooth.
Return to the soup pot along with three cups of water, or enough to give the soup a moderately thick consistency. Add the wine and chili powder. Bring to a simmer and simmer gently over low heat for 15 minutes.
Remove from the heat, then stir in the lemon juice and herbs. Season with salt and pepper. If time allows, let the soup stand for an hour or two before serving, or make a day ahead, then heat through as needed, or serve chilled with a dollop or vegan sour cream. Garnish each serving with the green and yellow pepper strips.