roasted red pepper soup with cheese tortellini.

Veggies. Cheese. Pasta. Hot sauce.

Yes. Please.

Peeling all those skins can prove to be a lot of work, but I think it’s worth it because homemade roasted peppers are fresher and more flavorful than the jarred variety.

I learned (the hard way) that the blacker the peppers are, the easier they will be for you to peel.

So let them blacken.

If you don’t have two large pots, you could also bring the pureed soup back to a boil and cook the tortellini right in the soup until al dente.

The floating cheese tortellini is delectable, and “grabs” the soup quite nicely.

It’s worth searching for a high-quality version from Whole Foods or an Italian deli if you can.

This soup pairs well with a simple green salad for a lunch or a light dinner.

Given that it all went during last night’s study sesh, I’d say it’s hungry boy-approved!

BIG thanks to my friend Emma for letting me borrow her amazing camera.

Have a happy Friday!
-peaches & cake

Roasted Red Pepper Soup with Cheese Tortellini
Recipe adapted from Cooking Light, August 2006 and Allrecipes.com
Yield: 6 cups

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  • 8 large red bell peppers
  • 5 whole black peppercorns
  • 3 thyme sprigs
  • 1 bay leaf
  • 2 teaspoons olive oil
  • 1 large onion, diced (about 1 ½ cups)
  • 1 tablespoon minced fresh garlic (about 5 cloves)
  • 4 cups low-sodium chicken or vegetable broth
  • 3 tablespoons white wine vinegar
  • 1/4 teaspoon hot sauce (I used Sriracha), plus more to taste
  • 1/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 16-ounce package cheese tortellini, uncooked
  • Chopped fresh chives and/or grated parmesan cheese, for topping (optional)
  • Supplies needed: foil, 2 baking pans, cheesecloth, gallon-sized Ziploc bag, 2 large pots, blender or food processor

Preheat broiler.

Slice bell peppers in half lengthwise; discard stem, seeds and membranes. Flatten with hand. Place pepper halves, skin sides up, on two foil-lined baking sheets or pans. Lay pans side by side on the top rack of the oven and broil for 15 minutes or until blackened. Place in a gallon-sized Ziploc bag and seal. Let stand for 15 minutes. Peel skins from the peppers, using a paring knife if needed, and coarsely chop. Discard the skins.

Meanwhile, heat oil in a large Dutch oven or stockpot over medium heat. Add onion and garlic; cook 15 minutes or until onion is lightly browned, stirring occasionally.

Place peppercorns, thyme, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely or secure with a piece of twine.

Add bell peppers, broth, vinegar, and cheesecloth bag to pot. Increase heat to medium-high, and bring to a boil.

Cover, reduce heat, and simmer 20 minutes. Meanwhile, bring a separate pot of salted water to a boil and cook tortellini according to package instructions, or until al dente. Set aside.

Remove and discard cheesecloth bag; stir in salt, black pepper, and hot sauce. Place half of bell pepper mixture in a blender or food processor. Remove center piece of blender/food processor lid to allow steam to escape; secure lid on blender/food processor. If desired, place a clean towel over opening in lid to prevent splatters. Blend until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining soup.  Season with additional salt, pepper, and/or hot sauce to your liking.

Stir in cooked tortellini and heat through. Sprinkle with chopped fresh chives and/or grated parmesan, if desired.

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