Roasted Red Pepper Soup with Grilled Shrimp
This rich and creamy soup recipe is easy to make with oven-roasted red peppers, sautéed onions, garlic, carrots, potatoes, and stock.
Servings: 6 Servings
Calories: 405kcal
Equipment
- Large Dutch Oven or Soup Pot
Ingredients
Roasted Red Pepper Soup
- 5 large red bell peppers, chopped approximately 3 cups
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 4 large cloves garlic minced
- 2 large carrots peeled and chopped
- 2 large russet potatoes peeled and chopped
- 6 cups chicken stock or vegetable stock/broth
- 1 teaspoon ancho chili powder add more if you like more heat
- sea salt and black pepper to taste
- 1 tablespoon chopped cilantro plus additional to garnish
Grilled Shrimp
- 1 pound wild-caught shrimp 16 to 20 count - peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon garlic, pepper, sea salt seasoning or more to taste
Instructions
Roasted Red Pepper Soup
- Preheat broiler and move top shelf to 6″ below heat. Wash the bell peppers and dry completely. Place on a baking sheet and rub with oil.
- Place in the oven and broil until all 4 sides are blackened, about 7 minutes per side, or 25 to 30 minutes total.
- Remove from the oven, place in a large bowl (or pyrex pan) and cover with plastic wrap. Set aside for 20 minutes to steam. The steam helps remove the skins.
- Remove the pepper from the bowl and peel away the charred skin. Remove the stems, all seeds, and chop roasted peppers. Set aside.
- Heat 2 tablespoons of olive oil in a large Dutch oven, add the onions. Cook for 3 minute. Add the garlic and cook for one additional minute.
- Add the carrots and potatoes, and cook for 5 more minutes. Add the chopped peppers and chili powder, then stir in the chicken or vegetable stock.
- Bring to a boil, reduce heat and simmer partially covered until potato is very tender, about 30 minutes.
- Allow to cool slightly, add the chopped cilantro, and blend soup with an immersion blender until smooth and creamy.
- Serve immediately topped with shrimp and chopped cilantro, or additional red pepper slices.
Grilled Shrimp
- Skewer the shrimp, drizzle with oil, and season with garlic, pepper, sea salt.
- Place on a heated barbecue grill, or place under the broiler cooking until both sides turn pink, about 2.5 to 3 minutes per side.
- Pour soup into a bowl, place 3 or 4 shrimp in the center, garnish with cilantro and serve.
Notes
- Allow soup to cool completely then pour into an airtight container. Store in the refrigerator for up to 5 days or freezer for up to 6 months. Reheat in a saucepan on the stove or in the microwave before serving.
- To make this soup even easier substitute 2.5 to 3 jars, enough to equal 3 cups, of roasted red bell peppers in a jar.
- A regular blender or small food processor will also work well to blend this soup. Make sure to vent the top to allow steam to escape or the pressure will build up and you risk getting soup on your ceiling!
- You an leave the tails on the shrimp for a more dramatic look, or remove them so you don't need to use your fingers to eat them.
- Regular Chili Powder is a mix of pepper and other seasoning that adds a punch of flavor. Use chipotle pepper ( dried, smoked jalapeño chiles) for a smokier flavor, or ancho pepper (dried, roasted poblano peppers) which is a bit spicier for added heat.
Nutrition
Calories: 405kcal | Carbohydrates: 43g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 197mg | Sodium: 965mg | Potassium: 1233mg | Fiber: 5g | Sugar: 12g | Vitamin A: 8385IU | Vitamin C: 188.6mg | Calcium: 156mg | Iron: 3.9mg
