Roasted Red Bell Pepper Soup Recipe
(Closed captioning available on this video)
My Roasted Red Bell Pepper soup recipe is the perfect solution for cold weather blues!
Featuring roasted red bell peppers, roasted garlic, and onions, pureed to a creaminess that just can’t be beat.
For additional information on Camp Chef products visit: http://www.CampChef.com
Items used in this video:
Cuisinart CSB-75 Smart Stick 2-Speed Immersion Hand Blender, White
Camp Chef Home Somerset 3-Burner Cart Stove
Camp Chef Mule Deer 12 inch Dutch Oven
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Video Transcript:
Presenter: Hey, everyone.
It’s a beautiful day here.
But I know it’s damn cold in a whole heck of a lot of places around this country and the world.
So, what do you say we make some soup on the grill?
Seriously!
Announcer: The Cooking Everything Outdoors show is sponsored by Camp Chef, and www.OutdoorCooking.com, and www.IslandGrillstone.com.
Presenter: So, today we’re making roasted red bell pepper soup.
I kid you not, this stuff is absolutely killer.
Equipment-wise, I’m going to be using the Camp Chef Somerset 2 Grill with the barbecue box attached and a side burner exposed and I’ll be using a 12-inch deep Dutch oven.
If you don’t have this type of setup, a gas grill or a charcoal grill will work fine.
But you will need a side burner or a single burner for a pot to cook your soup in.
Ingredients-wise, this is a pretty simplistic recipe but it packs a ton of flavor.
I’ll have the complete recipe in the notes and on the website for you.
The first thing you’re going to need to do is roast the red bell peppers.
That’s where the grill comes into play here.
And I have about 6 red bell peppers that I’ve simply took the top off, took the seeds out, deveined it just a little bit and split them in half.
No big deal.
I’m going to have 5 or 6 cloves of garlic would be perfect.
Go ahead and leave the skin on.
We’re going to roast that too.
And make sure you have a plastic bag to put these in.
A paper bag will work also.
This is going to help us peel the skin off once it’s done.
Get your grill up to about 350 degrees.
Place you red bell peppers on the grill grate skin down.
Don’t forget your garlic cloves.
I’m just going to place mine right amongst my bell peppers.
Close it up for good 10 or 15 minutes and they will start charring on the skin side.
That’s what we’re looking for.
So it’s been about 15 to 18 minutes on my roasted red bell peppers and I’m pretty happy where they’re at.
You can see they’re nice and toasty here.
I’ve checked one out a little earlier.
But these are just where we want them.
Now what we need to do is put them in the bag and we’re going to put those in there with the garlic.
The purpose behind that is it’s going to steam the peppers and loosen up the skin even more because we’re going to remove the skin next.
We’ll just seal this up and set it aside for about 10 or 15 more minutes.
Now I’m preheating my 12-inch Camp Chef Dutch oven and ‘m going to add some extra virgin olive oil.
You can use canola oil, if you want, something simple.
I just happen to like using this a lot.
We’re going to add some onions.
What I have is about 3 medium onions diced.
Going to throw in 3 bay leaf and a good sized sprig of thyme.
We’re just going to sauté these up until they’ve become translucent and somewhat soft.
So once you have your onions translucent, and I can tell you the smell is just incredible with this thyme and bay leaf, you want to add some stock.
Now, you can use chicken, I’m going to be using vegetable.
You’re going to need about 4 to 6 cups.
And I’m going to lean towards the 6 cups side of things.
Now, you’re going to need some hot sauce.
I knew you’d like this part.
How much hot sauce you put in is up to you.
I’m probably going to go for about 1/2 to 3/4 of a teaspoon, somewhere around there.
And salt and pepper, this is abruptly 1/2 a teaspoon each.
Okay.
So let’s get this stirred up.
You want to bring it to boil and back down to a simmer.
We’re going to simmer it for about 20 minutes.
Leave the bay leaf and the thyme in there.
While that’s happening, let’s peel some roasted bell peppers.
So, removing the skin from these after they’ve been roasted is so much simpler once it’s in that bag.
And it’s just a matter of peeling it off, at that point it all comes off really, really simple.
And if you have any that’s a little stubborn you can just cut it off with a knife.
But for the most part, it’ll peel off.
Once you have your roasted red bell peppers peeled and your garlic peeled, go ahead and add it to your soup.
Now, we’re just going to simmer this for about another 15 to 20 minutes.
While that’s happening, get yourself a blender or an immersion blender or, you know, like a Cuisinart or something.
We need to puree this up.
Our soup’s ready.
And again, you have a couple options.
You can leave it seriously chunky.
And I guess if you were to do that and you didn’t have the ability to strain or puree this, I would have recommended with the onions to mince and the roasted red bell peppers to mince those also.
And you could have somewhat of a chunky soup and that would be okay in my book.
But in this case we’re going to puree it.
Again, you can use a blender or a food processor.
Just be careful because this is really hot and you don’t want that splashing up on you.
Oh, the smell!
Let’s take a look at this.
Okay, that’s beautiful.
Let’s get our thyme out, what’s left of it.
Find those bay leaves because you don’t want to leave this in the soup for your guests.
Now, let’s blend this up.
If you don’t have one of these, you really need to think about it because they’re absolutely awesome.
Now this is pretty thick as it is, but I want to go just a little bit more.
It’s a great time to taste it.
Find out if your seasoning is where you like it to be.
You can always add a little more heat, a little more salt and pepper.
I’m going to add some heavy cream.
How much you put in is up to you.
I’m probably going to put about a cup in.
It’s going to lighten the color of the soup.
I’m totally okay with that.
But it’s just going to thicken it up and make it so much richer.
Look at that.
I’m going to let that cook for just a few more minutes and we’ll plate it up.
All right, wasn’t that beautiful bowl of soup?
Now, what I have in this bottle is a full creme fraiche and actually, what it is and the most of you have this already in your refrigerator is some half and half which we used in our soup and some sour cream.
And it’s just about a 50/50 ratio, enough so that it’s blended together that I can squeeze it out.
So take your creme fraiche, whatever you want to call it, and let’s put it on out soup and just put a nice spiral.
That in itself looks pretty cool.
But now we’re going to take a stick, you can use a knife, you can use a toothpick and just draw through it.
And we’re just making a little bit of a spider web design.
Take a little bit of parsley to moment slivers.
And now, my friends, you have Class A soup.
This stuff is killer good.
You got to try it.
You bring a bowl of these into the house it’s seriously going to justify all those grills you have in your backyard.
Trust me on this.
And that’s it.
Let’s try it.
Hmm, oh my gosh!
Little bit of heat picking through.
Those roasted red bell peppers just taste fabulous.
This is going to warm you up on any cold day.
