Roasted Red Pepper Soup and BLATs (or BLTs with Avocado)

This is Andra’s recipe for Roasted Red Pepper Soup.  So glad that’s out of the way.  Now that appropriate credit is given, I will tell you that this is the best Roasted Red Pepper Soup Ever.  I served it with BLATs (BLTs with Avocado), the reappearance of which is a sure sign of Spring.  I always buy good bakery sourdough or challah bread for BLATs.

Andra’s Roasted Red Pepper Soup

4 red peppers

1 onion, diced

2 T butter

1 sprig fresh rosemary

5 cups chicken broth

3 T tomato paste

1/2 cup cream salt & pepper

Hot smoked paprika (optional)

Roast the red peppers over an open flame or under a broiler. Once the skin is charred place the peppers in a bowl and cover for about 10 minutes. Once cool enough to handle, rub the skins off of the peppers.

Melt the butter over medium heat and saute the diced onions until translucent. Add the rosemary, roasted peppers, broth and bring to a boil. Reduce the heat and simmer for about 15 minutes and stir in the tomato paste. Remove the rosemary sprig.

Using an immersion blender, blend the soup until it is thick. Stir in 1/4 cup of cream and add salt and pepper to taste.

Serve with a little cream drizzled on top. For extra heat, add a little sprinkling of hot smoked paprika.

Most people started celebrating Spring last weekend.  My fat cells started celebrating last night.  (FYI, you CAN wear white pants before Easter and you can eat BLATs before Easter, but BLATs taste better after Easter.  Especially when eaten while wearing white pants.)

Speaking of Spring, our Easter menu was delicious, but because we had another couple and their children over to celebrate, we decided not to weird them out by taking pictures of everything before we ate it.  So we put our camera away.  The only picture I took was this one of our appetizers:

The rest of our menu was Grilled Leg of Lamb with Rosemary, Ina’s Rosemary Roasted Potatoes, Grilled Asparagus and Lemon Creme Brulee served with Raspberries in Creme de Cassis for dessert.  All of it was wonderful.  If I did have any critiques about the grilling, I wouldn’t tell you about it.  That’s personal and I would never betray my husband by admitting that I think the lamb was overcooked.  So stop asking.

– Catherine


  1. […] roasted red pepper soup, one of our favorites and so easy to make.  Catherine talks about that here where she serves it with BLATs as we used to do.  But the collard wrap may have just put the […]

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