Roasted Red Pepper and Pear Soup
sweet red pepper(s)
4 medium, halved, cored, seeded, deribbed
1 medium, finely diced
2 medium, finely diced
3 pinch, sprigs
uncooked russet potato
1 medium, roughly diced
2 medium, semi-firm, peeled, cored, roughly diced
fat-free reduced sodium chicken broth
1 Tbsp, chopped (for garnish)
3 clove(s), medium, minced
- Set oven rack so it’s 6 inches from broiler; preheat broiler to high. Line a baking sheet with aluminum foil.
- Put pepper halves skin-side up on prepared baking sheet (line with aluminum foil if desired); broil until skins completely blacken, rotating baking sheet a few times so peppers broil evenly, 10 to 15 minutes depending on strength of broiler. Immediately transfer pepper halves to a large bowl and cover tightly with plastic wrap to trap in steam (steam will help loosen the skins); let peppers sit until cool enough to handle, 10-15 minutes. Hold a pepper half in your hand under running water; rub off and discard charred skin with your fingers. Repeat with remaining peppers and then roughly chop peeled peppers; set aside.
- Meanwhile, in a large pot over medium heat, melt butter. Add onion, garlic, carrots and thyme; sprinkle with a generous pinch salt and a few grinds black pepper. Cook, stirring a few times, until vegetables are softened but haven’t taken on any color, about 15 minutes.
- Add roasted peppers, potato and pears to pot; season with salt and pepper. Pour in broth; increase heat to high and bring to a boil. Reduce heat to low; simmer until potatoes can be easily pierced with tip of a paring knife, 15 to 20 minutes.
- Fish out and discard thyme stems (most of the thyme leaves will have fallen off into soup which is fine). Puree soup in pot using an immersion blender - be sure to keep it submerged so hot soup doesn’t splatter (or carefully puree in batches using a regular blender). Season to taste with more salt and/or pepper (optional); serve garnished with parsley.
- Serving size: 1 c