Appalachia Appalachian Food

Roasted Red Pepper Soup

Roasted Red Pepper Soup

Years ago when The Deer Hunter was working out of town, he ate at a restaurant that served Roasted Red Pepper Soup. He kept talking about it until I decided to make some myself-I’ve been making it for us ever since.

We grow peppers every year-but never seem to have much luck in leaving them until they turn red. Either they get soft or they get eaten! For a few years a friend gave me buckets of the prettiest red peppers you ever saw. Her uncle was a commercial gardner and at the end of the season he’d let his family have whatever was left in the field before a hard frost. I roasted those red peppers and stockpiled them in the freezer. (if you want to know how to roast peppers go here)

Then came the year when I didn’t get any red peppers…but I had plenty of my own green ones. I decided the soup would never know if I used roasted red or roasted green peppers. The soup was just as good-maybe not as pretty of a color-but still tasty!

Roasted Red Pepper Soup

  • 4 roasted red peppers (or green roasted peppers)
  • 2 carrots diced
  • 1 onion diced
  • 2 pieces of celery diced
  • 3 cloves garlic minced
  • 1 stick butter
  • 2 cups chicken stock
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup heavy cream

Cheap recipes

 

 

Melt butter in saucepot; add onion, carrot, and celery. Cook till veggies are soft.

Add garlic and continue to cook until veggies are sort of mushy-about 10 minutes. It’s easy to let the soup scorch at this point-so keep an eye on it and stir often.

Chop up roasted peppers and add them. Cook about 10 more minutes.

Add chicken stock, salt, and pepper. Cook another 5 minutes.

Recipe for roasted pepper soup

 

Using a food processor or hand blender puree soup to a smooth consistency.

 

Stir in heavy cream. I usually let my cream sit out while I’m preparing the rest of the ingredients to let it warm a little.

Best recipe for roasted red pepper soup

 

Stir to blend in the cream-and serve! So tasty on a cold winters day-and it keeps very well in the frig. I usually double the recipe so there’s sure to be leftovers for lunch taking the following week. I store the soup in a large canning jar in the frig-it keeps very good that way-and its easy to pour into a bowl or container as you need it.

Tipper

 

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16 Comments

  • Reply
    Bobby Dale
    November 14, 2014 at 9:49 am

    Tipper, we tried your roasted red pepper soup last night as the first frigid temperatures arrived in Mississippi and in front of our first fire of the season. The soup was delicious and perfect for the occasion!
    Thanks for sharing your recipe!
    Bobby Dale

  • Reply
    b. Ruth
    November 12, 2014 at 6:41 pm

    Tipper and
    Senior Tilde, I think you may have asked the question and know the answer like Socrates of old…heh, heh…Yore a smarten’!
    When I use spell check sometimes the “tilde” comes up in a word, and when it is of Spanish origin, then I use it….LOL
    Thanks Tipper,

  • Reply
    Ed Ammons
    November 12, 2014 at 2:38 pm

    I think I am going to try your soup but with a twist. I am going to saute the onions, celery, and carrots in my new pressure cooker. When they are softened I will add the rest of the ingredients except the cream and twist on the lid. After five minute of giggling and a cool down I’ll bet I can pureé the soup with a tater masher.
    If it works I’ll let you know. If not, I don’t know what you’re talking about.

  • Reply
    Tilde Øverñ
    November 12, 2014 at 2:05 pm

    jalapeños? my keyboard don’t have an n key with that little squiggle over it. whirr did you find that thañg?

  • Reply
    Ken Roper
    November 12, 2014 at 1:53 pm

    Tipper,
    I like red pepper so I know the
    Red Pepper Soup would be great,
    with all those vegetables. At home
    almost every night I have a bowl of
    tater soup, and red pepper flakes
    play a big part, along with garlic
    and onions chopped up…Ken

  • Reply
    Sheryl Paul
    November 12, 2014 at 1:18 pm

    Going to market Saturday, getting peppers for soup!!

  • Reply
    Tom
    November 12, 2014 at 1:07 pm

    Pretty cold here so this soup will hit the spot! Thanks for sharing another great recipe that will go straight into our BP recipe folder. Can’t wait to taste this!

  • Reply
    b. Ruth
    November 12, 2014 at 12:15 pm

    Tipper,
    Thanks for the information about the measurement…I am giving the Roasted Pepper Soup a go…I have some mixed roasted peppers in the freezer that has just been waiting for your soup recipe post. Thanks again!
    I wonder if Gayle could give us the recipe for the Red Pepper Pie?
    Gayle is the burger or sausage precooked before adding to the peppers? I suppose one could just use leftover mashed potatoes. Now then, is there a dough type crust? Similar to a Sheppard’s Pie or does the mashed potatoes make the crust?
    I just get excited about any type recipes that use up all those peppers out of the garden! Even l those with a bit of a kick…(not habaneros, very high on the scoville scale) maybe jalapeños or a mild hot chili…
    The capsaicin is supposed to be good for arthritis…which I have!
    Thanks again Tipper,
    PS…If Roy brings home any (golfs) wild game! I may just pickle me a jar!

  • Reply
    Ed Ammons
    November 12, 2014 at 11:45 am

    Does anyone know where I can get some real cream? With all those nice natural vegetables you put in that soup, it would be terrible to rurn it with that gooey off white stuff they label as heavy cream. You know, the ultrapasteurized and ultrahomogenized stuff with guar gum and carrageenan and who knows what else in it.
    Here in North Carolina we used to get it from a cow. Now I think it comes from a Dow. or a Dupont or Monsanto or BASF.
    I never tried to milk a Monsanto but I bet one could kick you into next week.

  • Reply
    Lisa Snuggs
    November 12, 2014 at 11:33 am

    Tipper – I use that same base for a soup I call “Panacea” because it will cure anything! I usually use twice as many carrots as I do onions and celery and I use white pepper instead of black for a special flavor and kick. I look forward to added roasted red peppers. I might have to try it this weekend. Thanks!

  • Reply
    PinnacleCreek
    November 12, 2014 at 10:37 am

    I seem to have the same problem leaving those peppers on the plant until they turn red. Right now the freezer is stuffed full of chopped green peppers. The red ones are so colorful in salads, chow chow, and all dishes calling for peppers.
    That soup sounds delicious. I sometimes do a similar soup we call “cream of vegetable”–except you don’t puree the vegetables.
    I still use your wonderful red pepper jelly recipe to make green pepper jelly, and I cheat adding a tad of green food coloring. Otherwise it turns an ugly brown color. It is wonderful served over cream cheese and smeared on Ritz crackers. Keep those recipes coming, Tipper. What is so loved about your recipes is they are perfect for the back yard gardener.

  • Reply
    Tipper
    November 12, 2014 at 10:29 am

    B-I’ve never measured but I’m thinking your 1 1/2 cup to 2 cups would be about right! Glad you having soup for supper and not those little white things LOL : )
    Blind Pig The Acorn
    Celebrating and Preserving the
    Culture of Appalachia
    http://www.blindpigandtheacorn.com

  • Reply
    b. Ruth
    November 12, 2014 at 10:24 am

    Tipper,
    I have to ask! My peppers are various sizes at the end of the season. Have you ever checked to see about what size the cup size would be with your measure of 4 peppers? My Italian Marconi’s are very large, sometimes 7 to 9 inches long. The Yum yums are only 2 to 3 inches long. The green, yellow and red bells vary in size and my gypsy’s are gone.
    I was guessing about 1 1/2 cups of roasted peppers?….OR
    does it even matter that much, a little more or a little less!
    Thanks Tipper,
    PS The better half is hunting today, trying to kill some of those little white round golfs with his chromed clubed hunting device!
    He was afraid it would turn cold and rainy before he could get there this morning.
    He never brings them home to cook. He says they always run in the hole in the middle of the field. I told him that is not what I hear from his friends. They say his lot runs in the tall grass, dig in the sand by the water or worse just jump right up and dive in the water!
    So I am making this Roasted Pepper Soup for supper. No little white round hard critters for me!

  • Reply
    eva nell wike, PhD
    November 12, 2014 at 8:54 am

    Well Tipper: I read your post to Jim and he is very excited to try it. He said, “Now that is the way to get lots of veggies and it is ease to store. THANKS! Eva Nell

  • Reply
    Gayle Larson
    November 12, 2014 at 8:42 am

    This s a new recipe for me. Will be great with the cold weather that is coming.
    It brought back memories of red pepper pie my Mother made.
    She lined a pie pan with red or green pepper slices then topped with hamburger or sausage and mashed potatoes. I don’t remember how long she baked it but I know the top was crusty.
    I am going to give it a try.
    Thanks Tipper for jogging my wonderful memories. The older I get the mre I appreciate them.

  • Reply
    dolores
    November 12, 2014 at 7:19 am

    Makes my mouth water! Something I need to try, probably next year when I have pepper plants. Of course, I could go to my local food store and get some that way. Thanks for the recipe.

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