This is a mid-winter treat that I owe to my in-laws. I mentioned previously that they roast a big load of red peppers at the end of the summer and freeze to have on hand all winter. They gave us much as we could cram into our ice box and we’ve gone through nearly all of them. Note to self – buy larger freezer. If you can’t convince your parents to do the hard work for you, then using canned or jarred roasted peppers are a fine substitute.
The sweetness of the toasted pine nuts is a great match for the subtle, smoky, sweet flavor of the peppers. I also like to cut up a smidgen of rosemary which works perfectly with the peppers and the pine nuts. I kept this recipe vegan, but vegetarians could garnish it with a dollop of Greek yogurt, sour cream, or crumbled feta.
This is a no-fuss recipe that tastes like you spent hours preparing! For those following Dr. Fuhrman’s Eat To Live Plan, this recipe complies with both the weight loss and life plans.
Ingredients (serves 6)
28 ounces roasted red peppers (freshly made, canned or jarred) – roughly chopped
1 medium sweet onion – roughly diced
1 quart low sodium vegetable stock
1 tablespoon roughly chopped garlic
1 tablespoon herb de provence
3 tablespoons tomato puree
salt & pepper to taste
garnish with toasted pine nuts (1 tablespoon per serving) and rosemary
Directions:
1. Place all ingredients except salt and pepper in a large soup pot and bring to a boil. Reduce heat to simmer, cover, and cook for 30 minutes.
2. Place pine nuts in a non-stick skillet over medium-low heat and, stirring constantly, gently toast then to desired amount. Once they release their aroma, they will toast quickly and can burn, so transfer the pine nuts to a separate dish to cool.
3. When soup it cooked, use an immersion blender, food processor, or regular blender to puree the mixture. If any chunks remain, run the mixture through a fine sieve.
4. Add salt and pepper to taste.
5. Garnish and serve hot or chilled.
plasterer bristol says
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
Amy says
I think you’re going to love it. Thanks for stopping by!