Roasted Red Pepper Soup with Grilled Shrimp & happy birthday dad

As you can guess from the title, today is my dad’s birthday!!!  He lives far, far away so I will not be able to spend it with him 🙁  I do think he would really like this Roasted Red Pepper Soup with Grilled Shrimp, so I am posting it in honor of his special day…..

My step-sister Lisa… yes I have a sister named Lisa…yes it gets very confusing…had a mild heart attack last summer and went on some kind of soup diet.  I’m not exactly sure how it works, but she told him all about it, and now he is now obsessed with soup!  I hear he makes an awesome French Onion, but he still has not sent me the recipe, hint…hint. 😉

When he has too much soup left over, he gives it away to the neighbors.  I can just imagine him walking up and down the street with containers full of soup!  One of the neighbors really enjoyed it and wanted her husband to try it sometime.  So the next time my dad made that particular soup, he took it down to their house.   He started chatting with the man and everything is going great until the man tells him that he doesn’t live there, he is house sitting for them!  Oh…well then…welcome to the neighborhood 🙂  If you knew my dad, you would be laughing too!

So HAPPY BIRTHDAY Dad, I wish I was there…..Enjoy your soup, or at least the photos of it 🙂

Now for the soup!  I got the idea for this soup when I made the sea bass with the roasted pepper puree.  I am not a fan of bell peppers, I don’t like the crunch, or the taste.  But once you roast them, they are sweeter and have a much more mellow flavor.  So I took the basics from the original recipe, and turned it into Roasted Red Pepper Soup with Grilled Shrimp.  Alex likes to have some “meat” with his meals, so I added the shrimp. 🙂

Preheat broiler and move top shelf to 6″ below heat. Clean bell peppers with veggie wash, and dry completely. Place on a baking sheet and rub with oil.

Place in the oven and broil until all 4 sides are blackened 25 – 35 minutes…..

Remove from the oven…..

Place in a large bowl (or pyrex pan) and cover with plastic wrap for 20 minutes. The steam helps remove the skins…..

Rinse under warm water, and peel away the skins. Remove the stem and all seeds…..

Chop roasted peppers, set aside.

Heat 2 Tablespoons of olive oil in a large Dutch oven, add the onions. Cook for 1 minute. Add the garlic and cook for one additional minute…..

Add the carrots and potatoes, and cook for 3 more minutes…..

Add chicken broth, chopped peppers, and chili powder…..

Add cilantro. Bring to a boil, reduce heat and simmer partially covered until potato is very tender, about 30 minutes.

Cool slightly, and blend soup until smooth with an immersion blender.

For the Shrimp:

Skewer your shrimp, drizzle with oil, and season with garlic pepper. Place on a heated barbecue grill, or place under the broiler cooking until both sides turn pink…..

Pour soup into a bowl, place 3 or 4 shrimp in the center, garnish with cilantro and serve…..

I absolutely LOVE this soup!! It is thick, creamy, and full of flavor…and it is healthy too!

Enjoy!!

Roasted Red Pepper Soup with Grilled Shrimp

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Serves	4 to 6
Prep time	35 minutes
Cook time	35 minutes
Total time	1 hours, 10 minutes
Meal type	Main Course, Soup

This Roasted Red Pepper Soup with Grilled Shrimp is thick, creamy, and the perfect way to warm up on cold winter days!

Ingredients

• 5 Large red bell peppers
• 2 Tablespoons olive oil
• 1 Large yellow onion (diced)
• 4 Large cloves fresh garlic
• 2 Large carrots (peeled and chopped)
• 2 Large russet potatoes (peeled and chopped)
• 6 Cups organic chicken broth
• 1 teaspoon ancho chili powder (add more if you like more heat)
• sea salt & fresh ground pepper (to taste)
• Grilled Shrimp
• 1 Pound fresh shrimp (16-20ct) (peeled and deveined)
• 2 Tablespoons olive oil
• garlic pepper (freshly ground, to taste)
• 1 Tablespoons fresh cilantro (minced, plus additionalf or garnish)

Directions

Preheat broiler and move top shelf to 6" below heat.

Clean bell peppers with veggie wash, and dry completely. Place on a baking sheet and rub with oil.

Place in the oven and broil until all 4 sides are blackened 25 - 35 minutes.

Remove from the oven, place in a large bowl (or pyrex pan) and cover with plastic wrap for 20 minutes. The steam helps remove the skins.

Rinse under warm water, and peel away the skins. Remove the stem and all seeds.

Remove the stem and all seeds.

Chop roasted peppers, set aside.

Heat 2 Tablespoons of olive oil in a large Dutch oven, add the onions. Cook for 1 minute.

Add the garlic and cook for one additional minute.

Add the carrots and potatoes, and cook for 3 more minutes.

Add chicken broth, chopped peppers, chili powder, and cilantro.

Bring to a boil, reduce heat and simmer partially covered until potato is very tender, about 30 minutes.

Cool slightly, and blend soup until smooth with an immersion blender.

For the Shrimp:

Skewer your shrimp, drizzle with oil, and season with garlic pepper.

Place on a heated barbecue grill, or place under the broiler cooking until both sides turn pink.

Pour soup into a bowl, place 3 or 4 shrimp in the center, garnish with cilantro and serve.

Pour soup into a bowl, place 3 or 4 shrimp in the center, garnish with cilantro and serve.