Jan’s Roasted Red Pepper Soup
James Carrier
A cooking-show demonstration about roasting peppers inspired Jan Claire to create this soup, which he serves with crusty French bread.
How to Make It
Step 1
1
Rinse the peppers and cut them in half lengthwise. Remove and discard stems, seeds, and veins. Lay peppers, cut sides down, in a 10- by 15-inch pan. Broil 4 to 6 inches from heat until skins are blackened all over, about 12 minutes. When the peppers are cool enough to handle, pull off and discard skins; chop peppers.
Step 2
2
In a 3- to 4-quart pan over medium-high heat, stir onion in butter until limp, about 3 minutes. Stir in peppers and carrots.
Step 3
3
Add flour and stir about 1 minute. Add broth, half-and-half, and tomato sauce; stir until mixture boils and is slightly thickened, about 10 minutes.
Step 4
4
Stir in chili flakes and salt and pepper to taste.
Ingredients
2 red bell peppers (about 1 lb. total), rinsed
1 onion (about 1/2 lb.), peeled and finely chopped
1/4 cup (1/8 lb.) butter or margarine
1 cup grated carrots
1/4 cup all-purpose flour
2 cups fat-skimmed beef broth
2 cups half-and-half (light cream)
1 can (15 oz.) tomato sauce
About 1/4 teaspoon hot chili flakes
Salt and pepper
Directions
Step 1
1
Rinse the peppers and cut them in half lengthwise. Remove and discard stems, seeds, and veins. Lay peppers, cut sides down, in a 10- by 15-inch pan. Broil 4 to 6 inches from heat until skins are blackened all over, about 12 minutes. When the peppers are cool enough to handle, pull off and discard skins; chop peppers.
Step 2
2
In a 3- to 4-quart pan over medium-high heat, stir onion in butter until limp, about 3 minutes. Stir in peppers and carrots.
Step 3
3
Add flour and stir about 1 minute. Add broth, half-and-half, and tomato sauce; stir until mixture boils and is slightly thickened, about 10 minutes.
Step 4
4
Stir in chili flakes and salt and pepper to taste.
