Roasted Red Pepper Soup
Located just a few blocks from our home in San Diego, Rob and I often eat dinner at Fleming's, a steakhouse with several locations around the country.
We love their Porcini Rubbed Filet Mignon, but we also order their Roasted Red Pepper Soup which always seems to be a "special." As I often do, I like to recreate dishes from my favorite restaurants. This is my spin on this delicious soup.
The key to this recipe is to grill the peppers until they are charred on the skin side. This process makes it easy to remove the peppers' skin, and it also gives the peppers that roasted flavor that makes this soup so good. You can also broil the peppers if grilling isn't an option. Either way, it's delicious!
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Ingredients / Directions: Printable PDF
- 6 Red Bell Peppers, quartered and seeded
- 2 Medium Potatoes, peeled and chopped
- 1 teaspoon Olive Oil
- 2 Garlic Cloves, minced
- 1/2 Onion, chopped
- 1 32 oz. carton Chicken Broth
- 3 cups Half and Half cream
- 1 teaspoon Salt
- 1/4 teaspoon Cayenne Pepper
- 1/2 cup Crab meat (optional)
- Fresh Ground Pepper
- Sour Cream
- Red Peppers can be roasted either on the grill or broiled in the oven.
- To roast red peppers on the grill, place red peppers directly on the grill top. Grill the peppers until the skin has turned completely black and starts to blister. When the entire pepper skin has turned black, remove the peppers from the grill and place them into a bowl. Cover the bowl and allow them to steam for approximately 10 minutes to further loosen the skins.
- To broil the peppers, set the oven to broil, and preheat for 5 minutes. Place the red bell pepper quarters skin-side up on a broiler pan or baking sheet. Broil until the skins have blackened, then place them in a covered bowl and allow them to steam for approximately 10 minutes to loosen the skins.
- After grilling or boiling, remove the peppers from the bowl. Peel off the charred skins and discard. Cut into 2 inch pieces.
- In a large pot, heat olive oil over medium heat then add the garlic and onions, and sauté for 5 minutes. Add the chicken broth, roasted bell peppers, and potatoes. Bring to a boil over high heat and then add in the half and half, salt, and cayenne pepper. Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 35-45 minutes.
- Once the potatoes have softened, puree the soup in batches in a blender or food processor until smooth. Pour the pureed soup into another saucepan and stir in the crab. Heat the soup over medium heat until thoroughly warm (approximately 5 minutes). Top with sour cream and fresh ground pepper to taste.