Roasted Red Pepper and Pear Soup
- Total Time
Roasting and deskinning peppers is really quite simple. Just make sure they’re cool to the touch so you don’t burn your fingertips.
sweet red pepper(s)4 medium, halved, cored, seeded, deribbed
unsalted butter2 Tbsp
uncooked onion(s)1 medium, yellow, finely diced
garlic clove(s)3 clove(s), medium, minced
uncooked carrot(s)2 medium, finely diced
fresh thyme3 sprig(s)
kosher salt¾ tsp
black pepper¼ tsp
uncooked russet potato1 medium, peeled, roughly diced
pear(s)2 medium, semi-firm, peeled, cored, roughly diced
store-bought chicken stock6 cup(s), or vegetable, preferably homemade but canned fine
fresh parsley1 Tbsp, chopped (for garnish)
- 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