An oven roasted pepper soup, ever heard of that? It’s to say, half of it was prepared in the oven. It’s funny though, last couple of weeks I have been using my oven a lot for even the smallest things. I struggled with the same issue I had before preparing my roasted tomato salad: how to get as much flavor out of the yellow bell pepper as possible. I reckoned cooking it in some broth would destroy its taste big time and make it go bland. Bell peppers can have such a sweet flavor when you roast them! Let’s see if we can transform that into a delicious soup.
I like to sift the soup before serving it. That makes it incredibly smooth and silky. Because the carrot and bell pepper are not peeled in the beginning, you get a pretty thick and fibrous soup in the end. To sift or not to sift, it’s up to you!
Ingredients for 2 persons
1 yellow bell pepper
2 big garlic cloves
2 cups (500 ml) vegetable stock
1 tsp butter
Slice the yellow pepper in half. Remove the seeds and stem. Slice the pepper roughly. Chop up the carrot. Put the vegetables in a metal oven tray. Add the garlic cloves. Sprinkle with a little olive oil and season with some pepper and salt.
Roast the vegetables in a preheated oven at 428°F (220°C) for 20 minutes. Turn off the heat but leave them in the oven for another 10 minutes. Remove the vegetables and let them cool a bit. Bring the vegetable stock to a boil over medium heat. Add the roasted yellow pepper, garlic cloves, carrots and the teaspoon of butter to a blender.
Pulse a few times into a thick puree.
Pour in half of the warm vegetable stock and pulse well again. Check the seasoning and add pepper and salt to taste if necessary.
Add the blended vegetable mix to the rest of the hot vegetable stock. Stir well. Pour the soup through a sieve and catch the silky yellow soup in another pan. Let it drain until there's only some pulp left in the sieve. Reheat the soup. Serve hot.