The last time I went back home to visit family, I had a yummy Roasted Red Pepper Soup from a local restaurant. I had tried many versions of this soup at several of my local restaurants, but this version from The Fiddlers Three http://www.thefiddlersthree.com in Shelbyville, Indiana was the king of the hill! When I returned home, I tried to recreate, yet add my own twist, to the recipe. The two taste nothing alike, but I was not trying for a copycat version of this soup, only inspiration. Below is my recipe for Roasted Red Pepper Soup.
Roasted Red Pepper Soup
2 Roasted Sweet Red Peppers (or can substitute 12 oz. jarred roasted red peppers) Diced
1 Small Onion - diced
3 Large Cloves of Garlic -finely chopped
3 T Olive Oil
6 Ounce Can of Tomato Paste
1 Large Can Diced Tomatoes with liquid
3-4 Cups Chicken or Vegetable Stock (depending on how thick you want)
2 T Parsley - Chopped
2 T Oregano - Chopped
3 T Basil - Chopped
2 T Smoked Paprika
1 T Ancho Chile Pepper Powder
1 T Chipotle Powder
Salt & Pepper to taste
Feta or Gouda Cheese to top soup
Saute in olive oil the roasted red pepper, onion, garlic, salt and pepper. Saute until tender.
In food processor blend the red pepper, onion and garlic mixture until a paste begins to form. Add tomato paste and diced tomatoes until a thinner mixture begins to form. Slowly add 1 cup of the chicken or vegetable stock until well blended.
Transfer mixture to medium size pot and add the rest of the stock. Stir well to blend. Add the chopped parsley, oregano, basil, smoked paprika, ancho chile powder, chipotle powder. Simmer on medium low heat for 20-30 minutes. Serve in individual bowls and top with Feta or Gouda cheese and freshly chopped basil.
In the picture I also added 2 slices of grilled Flank Steak with olive oil, salt and pepper from the previous nights meal. You could also add cream or milk for a silkier texture.