Dana Treat – Treat Yourself

Roasted Orange Pepper Soup

Posted February 1, 2009

Roasted Orange Pepper Soup
Adapted from
Vegetable Harvest
Serves 8

Wells suggests serving each bowl with a drizzle of pistachio, walnut, or olive oil as a garnish. I skipped that step.

Olive oil
1 medium onion, peeled and thinly sliced

Sea Salt

2 lbs. orange peppers, roasted, peeled, and sliced

2 quarts vegetable stock

2 medium potatoes, peeled and diced

Freshly ground pepper

1. Heat a stock pot over low heat and add just enough olive oil to coat the bottom. Add the onions and a healthy pinch of salt and sweat – cook, covered, over low heat until soft – for 4-5 minutes. Add the sliced peppers and cook for 4-5 minutes more. Add the stock and the potatoes and bring to a boil. Reduce heat and cook, covered, until the potatoes are soft, about 20 minutes.

2. In a food processor or with a blender, or an immersion blender, puree in batches. Taste for seasoning and serve.

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