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Start your Thanksgiving dinner with this creamy roasted pepper soup! Silky and hearty, will definitely have a special place at your table this year!
My secret to a perfect, relaxing Thanksgiving Day stays in choosing laid-back food recipes that still have the special touch required for a holiday meal. I know sometimes is easier saying than doing it, but I hope these holiday recipes I am sharing this month will give you some new ideas!…and make your life easier 🙂
Our Thanksgiving dinner starts really early.
It is more a late lunch that will continue through all the courses and finish after dark.
I really like to make a lot of dishes and serve them all in small portions. There is so much you can eat in one day! But, there is always a soup on the menu. Do you usually serve soup at your Thanksgiving dinner?
I made this soup inspired by the beautiful foliage show. I am always looking for the most exquisite redish tones I can find in leaves. Such a pity all these beautiful leaves will be gone in a couple of weeks.
Talking about making life easier, this creamy roasted pepper soup can be done a couple of days before Thanksgiving day. It just needs to be refrigerated covered for up to 3 days and then reheated when you want to serve it. You can use any sweet peppers, orange, yellow or red.
I just went with red this year!
- 5 large red bell peppers/ red capsicum
- 1 tablespoon butter
- 1 medium onion chopped
- 2 garlic cloves chopped
- 1¾ cups 425 mL chicken broth
- salt and pepper
Preheat oven at 400F/ 200C and roast bell peppers/ capsicum turning frequently until black spots appear on all sides. Place them in a bowl, sprinkle some salt and cover with aluminum foil. Allow to cool for a while then peel and get the seeds out. Set bell peppers/ capsicum and any juice left aside.
Melt butter in a medium saucepan over medium heat. Add chopped onion and garlic and sauté for 5 minutes or until softened. Add coarsely chopped roasted peppers, any juice and broth to the saucepan and bring to a boil. Cover, reduce heat and simmer for 15 minutes or until peppers are very soft.
Using a hand blender or food processor puree the mixture until creamy and silky. Adjust salt and pepper to taste. If the soup seems a bit too thick add some more broth.
Serve warm with some crispy parsnip chips (if preffered) and toasted sourdough.
In preparation time I have included the estimated time necessary roasting the peppers.