Soup Club

Still having Soup Club at work because of the freezing temps- It felt like Jan on Monday. I made a soup that could be served hot or cold and of course with the cold temps and no heat !! at work, served the soup hot. It was so delicious the first day with a lovely note of tarragon. On Monday when the soup was reheated the chile peppers became more assertive and the soup was equally delicious, just different from the day before. I can't wait to try this soup chilled (come on spring!!)

5 flamingos

Roasted Red Pepper and Carrot Soup With Tarragon
Fresh Every Day

The roasted bell peppers give this soup an intense, smoky flavor- and also make it sweet. It's just as delicious served warm or chilled.

Serves 6-8 Makes about 2 quarts

4 tablespoons olive oil (I used less)
2 tablespoons unsalted butter (I used Earth Balance and a bit less)
2 red bell peppers, cored, seeded, and chopped
4 medium carrots, chopped
1 large onion, chopped
4 shallots, chopped
1 pear, peeled, cored, and chopped
3 garlic cloves, chopped
6 cups chicken or veggie broth (I used closer to 5 cups of veggie broth)
4 red bell peppers, roasted, peeled, cored, seeded, and chopped
1/2 teaspoon crushed red pepper
1/8 teaspoon cayenne pepper
2 teaspoons sea salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons fresh or 2 teaspoons dried tarragon

Melt the olive oil and butter together in a large saucepan over medium heat. Add the raw bell peppers, carrots, onion, shallots, and pear. Reduce heat to low and cook the veggies for 12 to 15 minutes, stirring often, until very soft. Add the garlic and cook for several minutes longer.

Add the broth, roasted peppers, crushed red pepper, cayenne pepper, 2 teaspoons salt, and 1 teaspoon pepper to the saucepan and stir to mix. Bring the broth to a low boil over high heat. Reduce the heat to low and simmer the soup for about 30 minutes. Cool slightly.

Using an immersion blender, blend until smooth. Stir in the tarragon, season with additional salt and pepper if desired, and serve hot or chilled. This soup will keep, refrigerated in an airight container, for several days. It also freezes well.