Tuesday, January 5, 2016

Roasted Red Pepper Soup (in a Slow Cooker)

The middle of winter begins a weekly blog series called Comfort Food Feast at Food Network comprised of the dishes you want to eat when it is cold outside and the days are still short. The schedule is as follows:

7: Soup
14: Pasta
21: Potatoes
28: Macaroni and Cheese

4: Dips for the Big Game 
11: Chocolate for Valentine's Day
18: Cheesy 
25: Pizza

3: Peanut butter
10: Bacon 
17: Cake 

For Soup Week, I am sharing an easy and delicious recipe chock-full of roasted red bell peppers. The surprise ingredient is a boiled sweet potato that adds sweetness and thickens the base without added cream. The jolt of vitamin c and vitamin A included in this soup is off the charts. I double or triple the batch and keep in the fridge to eat all week. Easy to heat and perfect for lunch or, paired with a big salad and whole grain or gluten free bread, makes a wonderful supper.

Roasted Red Pepper Soup
serves 4

4 red bell peppers
1/2 small sweet potato, unpeeled and cut into 1/2 inch cubes
extra virgin olive oil
1 white onion, chopped
1/2 teaspoon ground cumin
4 sundried tomatoes packed in oil
4 cups chicken or vegetable stock
sea salt
black pepper
1 lime, sliced
Italian parsley, chopped
4 radishes, chopped
1 tablespoon red onion, chopped

Preheat broiler. Cut bell peppers in half. Seed and devein. Place cut side down on a rimmed baking sheet and place under broiler. Broil until skin is completely blackened. Remove from oven and place peppers in a bowl covered with plastic wrap. Allow to cool. Peel cooled peppers and roughly chop. Set aside.

Place sweet potatoes in a medium bowl and cover with water. Microwave until soft, about 4 minutes. Drain.

Heat a medium skillet over medium-high heat. Add 2 tablespoons olive oil, the onions, cooked sweet potatoes, cumin, sundried tomatoes and a pinch each salt and pepper to skillet and saute, stirring occasionally, for 5 minutes. Add to the bowl of a slow cooker, along with the reserved peppers and the stock.

Cook on high for 4 hours or low for 8 hours. Puree in batches in a blender or (my preferred method) with an immersion blender until it is a smooth as you like (I like a bit of texture). Taste and adjust seasonings if needed. Serve garnished with lime slices, parlsey, radishes and red onion.

Other soup recipes to help get you through winter:

It is Soup week at Food Network's Comfort Food Feast roundup. Do you have a favorite soup recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

The Lemon Bowl: Slow Cooker Posole Rojo
Creative Culinary: 
Split Pea Soup with Carrots and Ham
Homemade Delish: 
Italian Cioppino Soup
Taste with the Eyes: 
Wintery French Lentil Soup with Beef, Carrots, Sherry Vinegar
Elephants and the Coconut Trees: 
Tomato Soup
Dishing with Divya: 
Roasted Cauliflower and Carrot Creamy Vegetable Soup
From My Corner of Saratoga: 
Pressure Cooker Chicken Tortilla Soup
Napa Farmhouse 1885: 
Roasted Red Bell Pepper Soup (in a slow cooker)
Red or Green: 
New Mexican Green Chile, Turkey & Posole Soup
The Heritage Cook: 
Creamy Cheesy Potato Soup (Gluten-Free)
In Jennie's Kitchen: 
14 Sensational Soups
Big Girls Small Kitchen: 
Winter Squash & Chickpea Ribollita
The Mediterranean Dish: 
Mediterranean Spicy Spinach Lentil Soup
The Mom 100: 
Spicy Thai Chicken and Rice Noodle Soup
Healthy Eats: 
5 No-Brainers for Improving Chicken Soup
FN Dish: 
Soup's On! 5 Warming Must-Make Bowls


I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

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