In August I noticed a call from Cook the Story inviting bloggers to take part in a “pepper party”—a series of bell pepper–focused posts sponsored by Divemex. I jumped at the chance. I love bell peppers, whether raw or cooked; thin raw strips with hummus are one of my favorite snacks. Bell peppers are also a good source of vitamin A, which supports vision, immune function, and cell growth.
Divemex grows peppers in modern greenhouses designed to produce high-quality fruit in safe conditions. They are also Fair Trade Certified and emphasize social responsibility and worker welfare—values I appreciate and support.
To celebrate bell peppers, Divemex is offering three prizes valued at least $200 each. Today’s featured prize is a Le Creuset 3½-quart signature braiser with a retail value of $240. To enter the giveaway, scroll to the end of this post and enter via the Rafflecopter widget.
There will also be a Twitter Party from 8:00 to 9:00 p.m. Eastern Time where participants using the hashtag #PepperParty can win additional prizes, including Divemex pepper corers and veggie grill racks.
With cooler autumn weather, I wanted to feature a soup for my first recipe. I found a roasted bell pepper bisque that sounded perfect—the roasting brings out a lovely smoky flavor. The recipe explains how to roast and peel peppers. Peeling and seeding roasted peppers takes time, so you can substitute jarred roasted peppers—just rinse off the brine first.
Aside from preparing the peppers, this soup comes together quickly. You can use any combination of pepper colors. For a dramatic presentation, divide the soup base before adding the chopped roasted peppers, puree each color separately, then pour two colors into opposite sides of a bowl and swirl for a pretty effect.
The soup is thick and filling; it has a creamy texture without any cream thanks to the potato. The original recipe notes a yield of 4 servings, though portions are generous.
Before the recipe, here are other contributors to the #PepperParty you might enjoy:
- How To Make Roasted Red Peppers In A Slow Cooker by Cook the Story
- Stuffed Bell Pepper-oni by Noble Pig
- Pepper Rings with Chipotle Maple Ketchup by Jane’s Adventures in Dinner
- Jack-O-Lantern Stuffed Bell Peppers by It’s Yummi!
- Cheesy Pumpkin Quinoa Stuffed Peppers (Vegan and Gluten Free!) by What Jew Wanna Eat
- Curried Coconut Chicken Soup with Brown Rice by Chocolate & Carrots
- Sweet Bell Pepper Cocktail by Culinary Adventures with Camilla
- Bell Pepper Beef Stew by Frugal Antics of a Harried Homemaker
- Creamy Roasted Red Pepper Hummus by Juanita’s Cocina
- Italian Stuffed Peppers by Poet in the Pantry
- Slow Cooker Chicken Fajitas by Mother Thyme
- Red and Yellow Bell Pepper Soup by The Redhead Baker
- Roasted Red Pepper and Italian Sausage Pasta by Cravings of a Lunatic
- Roasted Red Pepper and Garlic Hummus by {i love} my disorganized life
- Quinoa Taco Stuffed Peppers by Quarter Life (Crisis) Cuisine
- Tri-Pepper Quesadillas with Creamy Chipotle Sauce by Mom’s Test Kitchen
- Grilled Pepper and Peach Salad with Honey Balsamic Vinaigrette by Take A Bite Out of Boca
- Pan Fried Meatloaf In Tri Color Peppers by Cooking In Stilettos
- Quiche Provencale by Healthy. Delicious.
- Roasted Red Pepper & Sun Dried Tomato Dip by White Lights on Wednesday
- Garlic and Roasted Bell Pepper Farfalle by Daily Dish Recipes
Red and Yellow Bell Pepper Soup
Slightly adapted from The Huffington Post
Ingredients
- 4 medium red bell peppers
- 4 medium yellow bell peppers
- 2 tablespoons unsalted butter
- 1 leek, white part only, diced
- 2 medium russet potatoes, peeled and diced (about 2 cups)
- 3½ cups unsalted chicken stock
- 2 sprigs fresh thyme
- 1 teaspoon kosher salt
- 1 tablespoon apple cider vinegar
Directions
- Preheat the oven to 350°F. Line a baking pan with foil.
- Place the bell peppers on their sides on the pan and roast for about 40 minutes, turning once halfway through.
- Transfer the hot peppers to a large bowl and cover with plastic wrap. Let steam for 30 minutes to loosen the skins.
- Carefully peel the skins from the peppers. Remove stems and seeds, split the peppers, and chop. Set aside.
- In a large saucepan, melt the butter over medium heat. Add the diced leek and sauté until soft, about 4 minutes. Add the potatoes, chicken stock, thyme, and salt. Bring to a gentle simmer and cook, uncovered, for 20 minutes.
- Remove the thyme sprigs and stir in the apple cider vinegar. Puree the soup base with an immersion blender, or cool slightly and blend in batches in a blender or food processor.
- Divide the pureed base into two portions. Add the chopped red peppers to one portion and the yellow peppers to the other, then puree each portion until smooth. Serve warm.
Number of servings (yield): 4 to 6
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