Chilled Roasted Red Pepper Soup
Prep Time
15 min
Cooking Time
40 min
Yields
4-6
Ingredients
- 4 red bell peppers (about 2 pounds), seeded and quartered
- 3 large vine-ripened tomatoes (about 1-1/4 pounds), quartered
- 2 medium yellow onions, peeled and quartered
- 1 fennel bulb, cored and quartered
- 6 cloves garlic, peeled
- 4 tablespoons extra virgin olive oil
- 3 teaspoons kosher salt, divided
- 1 tablespoon fresh chopped rosemary, plus more for garnishing the soup
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon anise seeds
- 2-1/2 cups water
- 1 tablespoon balsamic vinegar
Directions
- Preheat the oven to 425°F. Line a baking sheet with heavy duty aluminum foil for easy clean-up.
- Place the bell peppers, tomatoes, onions, fennel and garlic on the prepared baking sheet and toss with the olive oil and 2-1/2 teaspoons of the salt. Roast for about 35-40 minutes, or until the vegetables are just starting to brown.
- Transfer the vegetables and all the juices to a food processor fitted with the blade attachment. Add the rosemary, cayenne pepper, anise seeds and remaining 1/2 teaspoon salt and purée until almost smooth. Transfer the mixture to a bowl; add the water and balsamic vinegar. Chill in the refrigerator until cold. Taste and adjust seasoning with salt and/or balsamic vinegar if necessary. (Note that the soup thickens as it chills; you can thin with a bit of water if necessary.) Serve cold, garnished with fresh rosemary if desired.
- Note: Cook time does not include time to chill in the refrigerator.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost it in the refrigerator for 12 – 24 hours, until completely thawed.
Credit
once upon a chef