Roasted Red Pepper Soup

This soup is quick and easy to make. It has a bold flavour that is best enjoyed in small doses, hence the recommendation to serve it in shot glasses, demitasses or tiny bowls. Its vibrant red hue will add a bright pop of colour to any summertime menu, though it’s equally lovely at any time of the year. I’ve adapted this slightly from a version I saw in Bon Appetit magazine.

Shot glasses make an attractive presentation for this brightly coloured, flavourful soup.

Shot glasses make an attractive presentation for this brightly coloured, flavourful soup.

Ingredients

1 500 mL (16 ounce) jar of roasted red peppers
2 tablespoons red wine vinegar (or to taste)
2 tablespoons white wine or water
½ teaspoon kosher salt
¼ teaspoon black pepper
4 tablespoons olive oil
lemon wedges
optional garnishes: minced parsley, crumbled feta

Method

  • Put peppers and their juices, vinegar, wine or water, salt and pepper in a blender and puree until very smooth (you can also use an immersion or stick blender to do this).
  • Add the oil in a slow, steady stream and continue to puree to incorporate the oil.
  • Taste and adjust seasonings (vinegar, salt, pepper) to suit your tastes.
  • Pour into a glass jar with a tight lid and refrigerate until serving time.
  • When ready to serve, pour 1 – 2 ounces of soup into serving vessels.
  • Squeeze lemon juice over each serving and add a small sprinkle of garnishes, if using.

Recipe makes approximately 500 mL (2 cups) of soup.

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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