BrokeAss Gourmet

BrokeAss Gourmet

Roasted Green Pepper Soup

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.

  • ingredients
  • 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

Directions

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.

Serves 2.

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What They're Saying

Susan, on Jan 13, 10:43 AM, wrote:

OK, you are my idol. I am a dollar store fanatic. Mine has great produce and I use it to plan almost all my meals. I find lots of ways and new recipes to use lots of wierd stuff, and it certainly decreases my food budget and my friends never know what will be on the table. (i.e., KOBOCHA squash?….roasted in the oven and served over a wild green salad. Yum.)
Anyway, so happy there’s someone with taste out there that’s not afraid to use what’s cheap and plentiful. Yesterday the store had EIGHT bell peppers for 99 cents, and I have lots of cilantro in the garden, so a green golden globe party it will be.

Dan, on Jun 2, 01:28 PM, wrote:

Great recipe – I needed confirmation that my green bells would make good soup. Thinking of adding corn next time too.

David, on Aug 26, 11:40 AM, wrote:

Wow, that’s a really intense soup. Thanks for the recipe!

Lisa @ The Meaning of Me, on Aug 31, 12:36 PM, wrote:

Thank you! Have been searching all afternoon for something to solve my overabundance of green and jalapeno peppers problem. Those red babies get all the attention! Going to make this right now. :)

Lisa @ The Meaning of Me, on Aug 31, 08:30 PM, wrote:

I made this today to take care of my overabundance of CSA delivery peppers. Used a mix of bell peppers, yellow wax peppers, and both red and green jalapenos. Holy spicy soup, Batman! Wow! It’s delicious as heck, but I’m pretty sure I won’t be giving this to my five year old. Thanks for the great recipe! It saved my peppers from wasting away in the crisper drawer.

Kathy Hutchins, on Jul 12, 09:51 AM, wrote:

i love your site…but please add a pinterest pin option

Cecilia Foy, on Nov 24, 03:49 PM, wrote:

My daughter came from a restaurant that had served her roasted green pepper soup. Having a lot of green peppers from the garden, I am going to prepare this soon. Thanks for a recipe like this.