Roasted Green Pepper Soup
- Prep Time 0:30
- Cook Time 0:25
- 101 Comments
It seems like green peppers get no love. Everyone raves about perpetually trendy, sweet red bell peppers. They star in soups, dips and sauces, leaving their crunchy, slightly bitter ugly stepsibling, the green pepper, behind.
But this soup makes the most of green peppers. They, along with spicy green jalapeños, are roasted to sweet oblivion, peeled and pureed with garlic, onions, broth, a touch of half-and-half for creaminess and cilantro (or parsley, if you don’t like cilantro). Served hot or cold, this soup will change your mind about green peppers. Top it with a dollop of plain yogurt to tame its heat.
Note: If you’d prefer to keep the soup mild (or you’re serving it to children), leave out the jalapeños.
- 2 green jalapeños $0.50
- 4 green bell peppers $3
- 1 tbsp extra virgin olive oil Pantry
- 1/2 onion, diced $0.50 for a whole onion
- 2 cloves garlic, chopped Pantry
- 1 15-oz, can chicken or vegetable broth $1.50
- 1/4 cup half-and-half $1.50 for a pint
- salt and pepper to taste Pantry
- 2 tbsp finely chopped cilantro (or flat-leaf parsley for the cilantro-averse) $1 for a bunch
Total Cost of Ingredients: $8
Roast the jalapeños and green bell peppers either over a gas burner or in the oven until charred. Under cool running water, carefully peel the skin off and rinse all peppers well. Use a knife to remove the stems and scrape out the seeds (though, if, like me, you like your food spicy, keep a few of the jalapeños’ seeds intact). Chop all peppers roughly and set aside.
Heat olive oil in a medium soup pan over medium heat. Add the onion and garlic and cook for 2 minutes, stirring occasionally, until onions are translucent and very fragrant. Add the jalapeños and bell peppers and cook for 3-4 minutes, stirring occasionally. Add the broth, stir well and cover pot. Turn the heat up to high, bring the mixture to a boil, then reduce to medium-low and simmer for 20 minutes.
Use a blender, food processor or immersion blender to puree the soup and return it to the pot. Stir in the half-and-half and cook for 1-2 minutes over medium heat. Season with salt and pepper to taste, stir in the cilantro (or parsley) and remove from heat.
If you want to serve the soup hot, serve it immediately. If you’re serving it cold, chill the soup in the refrigerator in a heat-proof bowl until cold. Serve garnished with yogurt and more chopped cilantro (or parsley) if desired. Another fun way to serve this soup chilled is to ladle it into hollowed-out green pepper halves.