If You Like Tomato Soup…You’ll Love Roasted Pepper Soup with Pesto Croutons!
Posted Mar 16 2010 5:00am
Roasted Red Pepper Soup sounds a little unusually, doesn’t it? It is, but wait until you taste this soup.
I found this recipe in a Southern Living Magazine from 2008. No, I’m not a magazine pack-rat. I actually had cut out the recipe and put it in my recipe binder because it looked interesting. Anyway, I tried this recipe the other day because I’m on a soup kick and was looking a new soup to make.
I wasn’t sure how it would turn out because there weren’t a lot of ingredients and even less chopping. But I was optimistic and decided that because I had somehow horded jars of roasted red peppers in my pantry, I would just go ahead and double the recipe (recipe below serves 6). You will need a blender or food processor to get the smooth consistence of the soup.
The only way I could explain the taste of this soup is like a kicked up tomato soup. Actually maybe I should say an elegant tomato soup. Oh, and don’t forget the pesto croutons. The pesto croutons makes this soup picture perfect so don’t leave those out. Enjoy!
Roasted Red Pepper Soup with Pesto Croutons
1/4 cup refrigerated pesto, at room temperature
6 sourdough bread slices
1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, minced
1 shallot, finely chopped
1 tablespoon tomato paste
1 15-ounce jar roasted red bell peppers, rinsed and drained
4 cups chicken stock
1/4 cup half-and-half
1 tablespoon chopped fresh parsley
Salt and Pepper to taste
Garnishes: fresh flat-leaf parsley springs, shaved parmesan cheese(optional)
Preheat oven to 350 degrees F. Spread pesto on one side of each bread slice. Cut each bread slice into ½ to 1-inch cubes. Place bread cubes in a single layer on a lightly greased aluminum foil-lined jelly-roll pan.
Bake at 350 degrees for 16 to 20 minutes or until golden, turning once after 10 minutes. Remove from oven and let cool.
Melt butter with oil in a large pot over medium-high heat. Add garlic and shallots and cook, stirring constantly, 2 minutes or until vegetables are tender. Add tomato paste and cook stirring constantly, 1 minute. Stir in bell peppers and chicken broth; simmer, stirring occasionally, 5 minutes. Remove from heat; let cool 10 minutes.
Process red pepper mixture, in batches in a blender or food processor 8 to 10 seconds until smooth, stopping to scrape down the sides. Return red pepper mixture to the pot; stir in half-and-half and parsley and cook over medium heat 5 minutes or until thoroughly heated. Season with salt and pepper to taste.
Ladle soup into bowls, top with croutons. Garnish, if desired.
Note: This soup can also be served cold, but you will need to stir in ¼ teaspoon of salt