Roasted Red Pepper Soup

roasted red pepper and zucchini soup

Posted by SunSelect

September 16, 2014

Prep Time: 40

Cook Time: 50

Serves: 4

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Roast SunSelect Red Bell Peppers:

ingredients:
4 SunSelect red peppers

directions:
Pre-heat your oven or toaster oven to 400 F. Cut four SunSelect Bell Peppers into quarters and remove their seeds. Roast the cut peppers on a baking sheet in the oven until the skin blisters or turns black. Remove from the oven and cover until cool. Once cool, peel off the skin and dice the peppers.

Toast the Cayenne Croutons:

ingredients:
2 slices stone-ground whole wheat bread
2 tsp (10 mL) extra-virgin olive oil
1 pinch cayenne pepper or paprika

directions:
Using a serrated knife, cut the bread into bite-size cubes and place them in a bowl. Drizzle the bread with extra-virgin olive oil, sprinkle with cayenne pepper and toss inside the bowl to coat with spice. Finally, spread the cubes on baking sheet and bake in the oven for 10 minutes or until golden. Remove and let cool. (Make-ahead: Store in airtight container for up to 2 days.)

Prepare the Zucchini:

ingredients:
1 tsp (5 mL) extra-virgin olive oil
1 zucchini, diced
roasted peppers, diced

directions:
In a large saucepan, add 1 tsp of oil over medium-high heat. Sauté the diced zucchini for 8 minutes or just until the inside turns golden. Stir in the roasted peppers and transfer the mixture to a small bowl.

Prepare the Base:

ingredients:
1 tsp (5 mL) extra-virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 tsp (5 mL) dried thyme
1/4 tsp (1 mL) pepper
1 can (540 mL) white kidney beans, drained and rinsed
1 can (284 mL) vegetable stock or chicken stock
1 cup (250 mL) water
2 tbsp (30 mL) fresh parsley, chopped

directions:
In a saucepan, cook the onion, garlic, thyme and ground black pepper in oil for 3 minutes at medium-high heat. Add beans, stock and water before bringing the soup to a boil. Reduce heat and let the soup simmer for 10 minutes, stirring occasionally. Let the mixture fully cool and then, using a blender or food processor, puree the soup in batches until smooth. Return to the sauce pan and stir in the prepared zucchini and roasted red pepper mixture. Heat to the desired serving temperature.

To Serve:

ingredients:
2 tbsp (30 mL) fresh parsley, chopped
1 tbsp of sour cream
toasted cayenne croutons

directions:
Serve in bowls, topped with a dollop of sour cream, some cayenne croutons and a sprig of parsley.

Safety Tip:

To prevent spatters, cool a hot soup completely before you puret. Also, make sure to blend the soup in batches, pouring only a small amount into the blender at a time. The blades kick the soup upward when they start, and the less there is in the blender, the less it will overflow and burn your fingers.

 

Source: Canadian Living Magazine: Oct 2004

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