The humble red pepper might just be my favorite vegetable. Equally tasty when crunchy and raw, roasted and smoky in dips or soups, or as a sweet counterpoint to earthier vegetables or salty meats, I can’t help but pick up a few at the grocery store each week. Back when I was a wee thing of 16 that still looked askance at any vegetable that wasn’t bathed in cheese and cream, this recipe not only turned me on to vegetables at their purest and most delicious but showed me how fun and fascinating it could be to cook for myself and explore new flavors and ingredients.
Roasted Red Pepper Soup
This recipe is liberally adapted from one found in a long-lost copy of Vegetarian Times. I’ve made it dozens of times over the years, and people always ask for and rave about it. This recipe is for a double batch; I figure if you’re going to go to the trouble to roast four peppers, why not roast eight? It can be halved, of course, and freezes and reheats beautifully.
8 red bell peppers
3 tablespoons olive oil
6-8 leeks, white and light green parts only (8 if thin, 6 if large)
Kosher salt (halve the amount if using table salt)
Pepper
1 teaspoon red pepper flakes (for the tiniest kick; more to taste)
6 cloves of garlic, minced or pressed
4 heaping tablespoons tomato paste (can use a whole small can)
9 cups vegetable broth (I add 9 cups water and throw in the corresponding amount of vegetable bouillon cubes. Do not be tempted to use chicken or beef broth. They do not work).
2 medium starchy potatoes (basic baking or Yukon Gold), peeled and chopped into 1” pieces
Juice of one lemon (can substitute a teaspoon or two of red wine vinegar)
Roast the peppers. I like to stem, halve, seed, and roast them skin-side up on a foil-lined pan about 6-7 inches from the broiler in the oven. You can also roast them whole on a grill or gas flame. They’re done when the skins are mostly black and beginning to puff away from the flesh.
Put roasted peppers in a bowl and cover, or enclose in a paper bag, or just throw a clean kitchen towel or some foil over the pan, to help the skins steam off. When they’re cool, peel off and discard blackened skin. Save any liquid that might’ve collected in the pan or bowl. It’s ok if some black bits or unroasted skin remain.
While the peppers roast, roughly chop the leeks and place in a large bowl of cool water, agitating and breaking them up to loosen any dirt. Drain and repeat once or twice more until no dirt is visible at the bottom of the bowl. Drain, but don’t worry about getting them completely dry.
Heat olive oil in a large soup pot or Dutch oven over medium heat until shimmering. Add leeks and 1 tsp. kosher salt and cook 5-6 minutes until the leeks are soft but not yet browning and any residual water is mostly cooked off.
Add garlic and cook until fragrant, 1-2 minutes. Add pepper flakes and tomato paste and cook 1-2 more minutes, stirring occasionally until the paste has darkened a bit and combined with the leeks. If at any point the pan looks too dry or the contents are threatening to burn, add a splash of water.
Add broth, peppers, any pepper liquid, and potatoes, and bring to a boil. Reduce heat to a simmer and cook uncovered 15-20 minutes or until potatoes are cooked through.
Puree in the pot with a stick blender, or carefully whiz in a blender or food processor in batches, until smooth. Return pureed soup to the pot. If using a blender/food processor, you may need a second pot, or you can add the batches of pureed soup directly to a storage container before seasoning.
Season lightly with salt and pepper. When you think it’s not quite salty enough, start adding lemon juice. See how that affects the flavor, and decide if it needs more salt or juice. The tartness and freshness of the juice really makes the soup, and you don’t want to get it too salty before adding any juice. I find that a batch this size can often take the juice of a whole lemon, but start with a couple of tablespoons. You can substitute red wine vinegar for the lemon juice, but you will use much less, maybe 1-2 teaspoons. Serve and enjoy.
There are so many delicious ways to enjoy red peppers. I’ve listed a few below. What are your favorites? And, of course, what’s for dinner at your house tonight?
Muhammara
Romesco Sauce
Pipérade