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Soupe de poivrons rôtis - En-tete

Roasted Pepper Soup

This creamy soup combines roasted red peppers, mellow garlic, and sage in a flavorful broth.
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Prep Time: 1 day 45 minutes
Cook Time: 10 minutes
Total Time: 1 day 55 minutes
Course: Soups and broths
Cuisine: French
Servings: 1 serving
Author: Marc Winer

Ingredients

  • 250 ml chicken broth (or chicken bone broth)
  • or beef broth (or beef bone broth)
  • or bone broth powder with 250 ml water
  • 1 red bell pepper
  • 1 head garlic
  • 1 teaspoon dried sage or 3 fresh sage leaves
  • 0.5 tablespoon extra virgin olive oil

Procédé

Roast the pepper and garlic in its skin

  • Preheat the oven to 200 degrees.
  • Wash the pepper and pat it dry. Simply leave the stem in place so you can pick up the pepper later.
    1 red bell pepper
  • Remove the outer skins from the head of garlic, but leave all the cloves attached and intact. Slice off the tops of all the cloves. Drizzle a little oil over the cut surfaces. Wrap the head of garlic in aluminum foil.
    1 head garlic, 0.5 tablespoon extra virgin olive oil
  • Place the pepper in the ovenproof dish. Place the wrapped head of garlic beside it. Put in the oven and set the timer for 45 minutes.

Soup

  • Remove the dish from the oven after 45 minutes and let cool. It takes just 5 to 10 minutes before you can continue without burning your hands.
  • Peel the pepper. Remove the seeds. Rinse under running water if needed. Place in the soup pot.
  • Squeeze the garlic out of its skins and add it to the pepper.
  • Add the broth and sage and bring to a boil.
    250 ml chicken broth (or chicken bone broth), or beef broth (or beef bone broth), or bone broth powder, 1 teaspoon dried sage
  • Blend with an immersion blender until smooth and creamy.

Notes

Roasting the pepper gives it an intense flavor. Garlic roasted in its skin has a subtle, deep flavor that is less pungent than raw garlic.
Blending the tender garlic and pepper creates the impression of a thick, creamy soup, but without thickeners or cream.
The soup is best made with homemade bone broth, but a good broth powder works very well too.
This recipe is not paleo. Bell peppers are nightshades.
Equipment: oven set to 200 degrees, ovenproof dish, soup pot, immersion blender, aluminum foil.
Did you make this recipe?Tag @marcwiner on Instagram!