Chipotle and Red Pepper Soup

Feb 12, 2018

I made a version of this recipe a few weeks back to add to the blog. It never made it because at the last minute I decided to add a bunch of adobo sauce I had leftover from a meal earlier in the week. It made the soup so much better that I just couldn’t bring myself to publish the original version. So here’s the revised and improved version of a soup that was really delicious to begin with.

I can’t believe I only recently discovered canned chipotle peppers in adobo sauce…I guess I just never learned anything about Mexican food growing up in the Midwest. They’re smoky, spicy, and just all around wonderful. Now, I always have a can in the pantry (oh yeah, did I mention super convenient). You never know when you’ll want something to be smoky, spicy and wonderful.

I find roasting peppers at home really fun, and I like the smell of them charring over an open flame. If you have an electric stove, you can quarter them (removing the stem and seeds) and place under a broiler. It might take a bit longer but it will get the job done. Failing that you can use jarred roasted peppers – but that gets expensive quickly.

You can garnish this soup with just about anything. Pictured above I have it with a little mozzarella cheese and chives…Also delicious:

  • a swirl of pesto
  • black beans, cheese and crumbled corn chips
  • bacon and blue cheese
  • (seriously) serve it cold with diced cucumber, tomato and fresh basil

This can easily be vegetarian or even vegan – just switch out the chicken broth for veggie broth and skip the creme.

Chipotle and Red Pepper Soup

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Yield: 6

Ingredients

2 lbs red bell peppers (3-5, depending on size)
1 T butter
3 cloves garlic
1 shallot
1 c chopped carrots
1 c chopped fennel
1/3 c. white wine
4 sun dried tomatoes (packed in oil)
1 chipotle pepper (in adobo)
2-4 T. adobo sauce
4 c of chicken stock.
1 c water
1 T. creme fraishe or sour cream
salt and pepper

Instructions

Roast peppers whole over a high flame on the stove top. If you have an electric stove, you can quarter them (removing the stem and seeds) and place under a broiler. It might take a bit longer but it will get the job done. Failing that you can use jarred roasted peppers.

Once the skin is nice and black all over, remove peppers from the flame and place in a large bowl covered with plastic wrap. Let them sit and steam for 10-15 minutes. Then run under cold water and remove the skins. Roughly chop the peppers, removing the stem and seeds and set aside.

Melt the butter in a large skillet over medium heat. Add the carrots, fennel and a bit of salt. Cook covered for about 10 minutes, or until the carrots are soft, stirring occasionally. Deglaze the pan with wine and cook until it's been absorbed.

Transfer vegetables to a medium stock pot and add the peppers, sun-dried tomatoes, chipotle, chicken stock, and water. Bring to a boil and then lower to a gentle simmer. Simmer for 20 minutes and then remove from heat. Let it cool for 10 minutes and then put it (in batches if necessary) into a blender. Add the creme fraishe and blend until smooth.

Return to the soup pot and season with salt and pepper to your liking. If you like food a bit extra spicy, you can also add a bit more of the adobo sauce at this point.

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