Roasted Red Pepper Soup w/ Cilantro Oil |
- 8 red/yellow/orange peppers, quartered and seeded
- 6 tomatoes, quartered and seeded
- 1 Tbs. olive oil
- 1 onion, chopped
- 2 cups vegetable broth
- 1 Tbs. honey
- salt & pepper to taste
Cilantro Oil
- 1 bunch fresh cilantro (about 1 cup leaves + additional for garnish)
- ⅓ cup olive oil
- juice of ½ lemon
- pinch sugar
- kosher salt to taste
- Turn oven on to broil and place top oven rack about 6 inches from the heat source. Line 3 baking sheets with parchment paper. Distribute the peppers on two of the sheets (skin side up), the tomatoes on the other (skin side up).
- Broil the peppers, one sheet at a time, until blackened and charred. Remove and place in tightly covered bowl for 15 minutes (this allows the peppers to continue steaming, and makes the skins easy to remove).
- Broil the tomatoes, until starting to wrinkle and blacken. Remove from oven to cool slightly, then remove skins. (I wear gloves to do this, especially if I've had a recent manicure!).
- Heat olive oil in large saucepan over medium high heat. Add onion and cook, stirring occasionally, until soft and translucent, about 4 minutes. Add peppers, tomatoes, broth and honey and stir together. Using an immersion blender, puree the soup until it is smooth. (Alternatively, you can carefully transfer the soup to a blender. Cover the lid with a dish towel while blending, as hot liquids tend to find their way out of a blender!)
- Season to taste with salt and pepper.
- For cilantro oil, mix fresh chopped cilantro, olive oil, lemon and sugar in a mini-food processor or shake vigorously in a glass jar. Add salt to taste.
- Place soup in bowls, and drizzle about 1 Tbs. of Cilantro Oil over each serving. Garnish with cilantro leaf.
Recipe by Raisin & Fig at https://www.raisinandfig.com/roasted-red-pepper-soup-with-cilantro-oil/
3.2.2124