It is unseasonably warm here in the Ozarks right now, but that hasn’t stopped me from firing up the oven to make healthful and delicious meals! Check out this beautiful soup that I made a few nights ago. Isn’t it pretty?? And you won’t believe how smoky and satisfying it is–at least until you try it! Keep in mind that it is packed full of vitamins and fiber, so if you wake up the next morning with an extra kick in your step, don’t be surprised. Ahhhh…it is so fun to eat and feel well!!
Spicy charred bell pepper soup
Servings: about 6
- 6 bell peppers–red, orange, yellow, cut in half and seeded
- 1 large yellow onion, chopped
- 6 cloves garlic, diced
- 1 small can tomato paste
- 4 c vegetable stock
- 1/2 c heavy cream (milk or soymilk)
- 1 1/2 c corn (fresh or frozen)
- 1 small can diced green chilis
- 1 t smoked paprika
- 1-2 t chipotle pepper flakes
- 1-2 T butter
- 1 T EVOO
- 1/4 t salt
- 1 t freshly ground pepper
Preheat oven to low broil. Place bell peppers on a cooking sheet skin side up and cook on the bottom rack of oven until the skin is charred. Remove from oven and place in a zip lock bag. Put in the freezer for 10 minute or so. Remove the skin once it has loosened from the flesh of the pepper and discard. Chop the pepper flesh and set aside.
While the peppers are cooking add a splash of EVOO, 1 t chipotle pepper flakes to a medium skillet over medium heat. Once hot, add the corn and cook for 2-3 minutes. Add the garlic and continue cooking until the corn is nicely browned. Remove from heat and set aside.
While the corn and peppers are doing their thing, place the butter in a stock pot and warm over low/medium-low heat. Add the onions and cook for 5-7 minutes. Add the garlic, 1 t chipotle pepper flakes, and green chilis and cook for another 5-7 minutes. Add the chopped bell pepper and roasted corn and cook for 2-3 minutes. Transfer ingredients to food processor and chop until you achieve the consistency you desire for the soup (small chunks or puree–it is up to you!). Add this back to the stock pot, turn heat to low and and stir in the tomato paste, veg stock, cream, salt, pepper, and paprika. Cover and cook for 10-15 minutes. Uncover and cook for 5-10 minutes. Taste and adjust flavors as needed. Serve with a sprinkle of roasted corn and/or cilantro as the garnish.