I’ve lived most of my life in Connecticut and so I am used to cold winters, snow and all that comes with it. I don’t mind really. I actually love the change of seasons and think it makes life more interesting.
But it’s those first days of chill that take some getting used to as we transition from summer’s heat and the gradual change of temperature when autumn comes..
Those are soup days.
I recently made this Roasted Red Pepper soup. It’s exactly what’s needed when the weather turns.
Also makes a good first course for Thanksgiving dinner.
Roasted Red Pepper Soup
5-6 sweet red, orange and/or yellow bell peppers
2 tablespoons olive oil
1 small onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 tablespoon freshly minced parsley plus more for garnish if desired
1/3 cup raw white rice
5 cups vegetable stock (or chicken stock)
1-1/2 teaspoon salt or to taste
freshly ground black pepper
Preheat the broiler. Place the peppers under the broiler, about 4-6" away from the heat. Broil for 2-3 minutes, until the skin has blistered. Turn the peppers and repeat this process until the entire surface is blistered and lightly charred. Remove the peppers and place them in a paper bag. Let rest at least 10 minutes. Remove the peppers from the bag, peel off the skin and discard the stem and the seeds. Cut the peppers into pieces.
Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot, celery and parsley. Cook, stirring occasionally for 3-4 minutes or until the vegetables have softened. Stir in the rice. Add the peppers and stock. Season to taste with salt and pepper. Bring the mixture to a boil, lower the heat and cook at a simmer for 25 minutes. Puree in a food processor or blender.
Makes 6 servings