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Red Pepper Soup


  • 5 large red bell peppers
  • 1 garlic clove, crushed
  • 2 tbsp extra virgin olive oil, separated
  • 1 large sweet onion
  • 3 tbsp tomato paste
  • 1 small fresh jalapeño, serrano, or Thai chili
  • 3 cups chicken stock (to make vegetarian use vegetable stock)
  • Salt
  • Pepper

Temperature: ° F


For the soup Place the bell peppers on a sheet pan with 1 tbsp extra virgin olive oil, pinch of salt and a pinch of pepper. Toss together to coat and roast at 400F degrees until the skin is bubbly and lightly browned. While the peppers are roasting, roughly chop the onion. Place the onion and jalapeno pepper into a Vitamix or blender and puree until smooth. Add 1 tbsp of extra virgin olive oil to the bottom of an Emile Henry Stewpot and warm over medium-low heat. Next, put the clove of crushed garlic into the pot and toast for about a minute, pour the pureed onion into the pot and cook for 3-4 minutes. Add the tomato paste and mix together, cooking for another 3-4 minutes. When the peppers are finished roasting, let them cool slightly. Remove the skin and the seeds. Put the skinned and seeded peppers into a Vitamix or blender and puree until smooth. Add to the stewpot, mix, cover, and bring to a simmer. Once the soup has been simmering for 10 minutes, add the chicken stock and bring to a boil; season with salt and pepper. Ladle the hot soup into serving bowls. Makes 4-6 servings.

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