{"id":11754,"date":"2015-02-06T14:14:09","date_gmt":"2015-02-06T21:14:09","guid":{"rendered":"http:\/\/www.cooking-outdoors.com\/?p=11754"},"modified":"2017-02-06T19:34:03","modified_gmt":"2017-02-07T03:34:03","slug":"roasted-red-bell-pepper-soup-recipe","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/roasted-red-bell-pepper-soup-recipe\/","title":{"rendered":"Roasted Red Bell Pepper Soup Recipe"},"content":{"rendered":"<h2>Roasted Red Bell Pepper Soup Recipe<\/h2>\n<p><iframe loading=\"lazy\" width=\"1080\" height=\"608\" src=\"https:\/\/www.youtube.com\/embed\/lZGsENqb2wM?feature=oembed\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<h6>(Closed captioning available on this video)<\/h6>\n<p>My Roasted Red Bell Pepper soup recipe is the perfect solution for cold weather blues!<\/p>\n<p>Featuring roasted red bell peppers, roasted garlic, and onions, pureed to a creaminess that just can\u2019t be beat.<\/p>\n<p>For additional information on Camp Chef products visit: <a title=\"Camp Chef Website\" href=\"http:\/\/www.CampChef.com\" target=\"_blank\" rel=\"nofollow\">http:\/\/www.CampChef.com<\/a><\/p>\n<p><em>Items used in this video:<\/em><\/p>\n<p><a title=\"Cuisinart CSB-75 Smart Stick 2-Speed Immersion Hand Blender, White\" href=\"http:\/\/amzn.to\/1zXcjSl\" target=\"_blank\" rel=\"nofollow\">Cuisinart CSB-75 Smart Stick 2-Speed Immersion Hand Blender, White<\/a><br \/>\n<a title=\"Camp Chef Home Somerset 3-Burner Cart Stove\" href=\"http:\/\/amzn.to\/1C1Rocb\" target=\"_blank\" rel=\"nofollow\">Camp Chef Home Somerset 3-Burner Cart Stove<\/a><br \/>\n<a title=\"Camp Chef Mule Deer 12 inch Dutch Oven\" href=\"http:\/\/amzn.to\/1xC6zGk\" target=\"_blank\" rel=\"nofollow\">Camp Chef Mule Deer 12 inch Dutch Oven<\/a><\/p>\n<p>Like this Soup Recipe video? Then check out these great recipes on Cooking-Outdoors!<\/p>\n<h3><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"http:\/\/www.cooking-outdoors.com\/dutch-oven-leek-and-potato-soup-recipe\/\">Dutch oven Leek and Potato Soup Recipe<\/a><\/span><\/h3>\n<h3><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"http:\/\/www.cooking-outdoors.com\/how-to-make-a-beer-bread-soup-bowl\/\">How to make a Beer Bread Soup Bowl<\/a><\/span><\/h3>\n<h3><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"http:\/\/www.cooking-outdoors.com\/dutch-oven-split-pea-soup-video\/\">Dutch oven Split Pea Soup Video<\/a><\/span><\/h3>\n<blockquote><p>&nbsp;<\/p>\n<p><strong>Video Transcript:<\/strong><br \/>\nPresenter: Hey, everyone.<br \/>\nIt\u2019s a beautiful day here.<br \/>\nBut I know it\u2019s damn cold in a whole heck of a lot of places around this country and the world.<br \/>\nSo, what do you say we make some soup on the grill?<br \/>\nSeriously!<br \/>\nAnnouncer: The Cooking Everything Outdoors show is sponsored by Camp Chef, and www.OutdoorCooking.com, and www.IslandGrillstone.com.<br \/>\nPresenter: So, today we\u2019re making roasted red bell pepper soup.<br \/>\nI kid you not, this stuff is absolutely killer.<br \/>\nEquipment-wise, I\u2019m going to be using the Camp Chef Somerset 2 Grill with the barbecue box attached and a side burner exposed and I\u2019ll be using a 12-inch deep Dutch oven.<br \/>\nIf you don\u2019t have this type of setup, a gas grill or a charcoal grill will work fine.<br \/>\nBut you will need a side burner or a single burner for a pot to cook your soup in.<br \/>\nIngredients-wise, this is a pretty simplistic recipe but it packs a ton of flavor.<br \/>\nI\u2019ll have the complete recipe in the notes and on the website for you.<br \/>\nThe first thing you\u2019re going to need to do is roast the red bell peppers.<br \/>\nThat\u2019s where the grill comes into play here.<br \/>\nAnd I have about 6 red bell peppers that I\u2019ve simply took the top off, took the seeds out, deveined it just a little bit and split them in half.<br \/>\nNo big deal.<br \/>\nI\u2019m going to have 5 or 6 cloves of garlic would be perfect.<br \/>\nGo ahead and leave the skin on.<br \/>\nWe\u2019re going to roast that too.<br \/>\nAnd make sure you have a plastic bag to put these in.<br \/>\nA paper bag will work also.<br \/>\nThis is going to help us peel the skin off once it\u2019s done.<br \/>\nGet your grill up to about 350 degrees.<br \/>\nPlace you red bell peppers on the grill grate skin down.<br \/>\nDon\u2019t forget your garlic cloves.<br \/>\nI\u2019m just going to place mine right amongst my bell peppers.<br \/>\nClose it up for good 10 or 15 minutes and they will start charring on the skin side.<br \/>\nThat\u2019s what we\u2019re looking for.<br \/>\nSo it\u2019s been about 15 to 18 minutes on my roasted red bell peppers and I\u2019m pretty happy where they\u2019re at.<br \/>\nYou can see they\u2019re nice and toasty here.<br \/>\nI\u2019ve checked one out a little earlier.<br \/>\nBut these are just where we want them.<br \/>\nNow what we need to do is put them in the bag and we\u2019re going to put those in there with the garlic.<br \/>\nThe purpose behind that is it\u2019s going to steam the peppers and loosen up the skin even more because we\u2019re going to remove the skin next.<br \/>\nWe\u2019ll just seal this up and set it aside for about 10 or 15 more minutes.<br \/>\nNow I\u2019m preheating my 12-inch Camp Chef Dutch oven and \u2018m going to add some extra virgin olive oil.<br \/>\nYou can use canola oil, if you want, something simple.<br \/>\nI just happen to like using this a lot.<br \/>\nWe\u2019re going to add some onions.<br \/>\nWhat I have is about 3 medium onions diced.<br \/>\nGoing to throw in 3 bay leaf and a good sized sprig of thyme.<br \/>\nWe\u2019re just going to saut\u00e9 these up until they\u2019ve become translucent and somewhat soft.<br \/>\nSo once you have your onions translucent, and I can tell you the smell is just incredible with this thyme and bay leaf, you want to add some stock.<br \/>\nNow, you can use chicken, I\u2019m going to be using vegetable.<br \/>\nYou\u2019re going to need about 4 to 6 cups.<br \/>\nAnd I\u2019m going to lean towards the 6 cups side of things.<br \/>\nNow, you\u2019re going to need some hot sauce.<br \/>\nI knew you\u2019d like this part.<br \/>\nHow much hot sauce you put in is up to you.<br \/>\nI\u2019m probably going to go for about 1\/2 to 3\/4 of a teaspoon, somewhere around there.<br \/>\nAnd salt and pepper, this is abruptly 1\/2 a teaspoon each.<br \/>\nOkay.<br \/>\nSo let\u2019s get this stirred up.<br \/>\nYou want to bring it to boil and back down to a simmer.<br \/>\nWe\u2019re going to simmer it for about 20 minutes.<br \/>\nLeave the bay leaf and the thyme in there.<br \/>\nWhile that\u2019s happening, let\u2019s peel some roasted bell peppers.<br \/>\nSo, removing the skin from these after they\u2019ve been roasted is so much simpler once it\u2019s in that bag.<br \/>\nAnd it\u2019s just a matter of peeling it off, at that point it all comes off really, really simple.<br \/>\nAnd if you have any that\u2019s a little stubborn you can just cut it off with a knife.<br \/>\nBut for the most part, it\u2019ll peel off.<br \/>\nOnce you have your roasted red bell peppers peeled and your garlic peeled, go ahead and add it to your soup.<br \/>\nNow, we\u2019re just going to simmer this for about another 15 to 20 minutes.<br \/>\nWhile that\u2019s happening, get yourself a blender or an immersion blender or, you know, like a Cuisinart or something.<br \/>\nWe need to puree this up.<br \/>\nOur soup\u2019s ready.<br \/>\nAnd again, you have a couple options.<br \/>\nYou can leave it seriously chunky.<br \/>\nAnd I guess if you were to do that and you didn\u2019t have the ability to strain or puree this, I would have recommended with the onions to mince and the roasted red bell peppers to mince those also.<br \/>\nAnd you could have somewhat of a chunky soup and that would be okay in my book.<br \/>\nBut in this case we\u2019re going to puree it.<br \/>\nAgain, you can use a blender or a food processor.<br \/>\nJust be careful because this is really hot and you don\u2019t want that splashing up on you.<br \/>\nOh, the smell!<br \/>\nLet\u2019s take a look at this.<br \/>\nOkay, that\u2019s beautiful.<br \/>\nLet\u2019s get our thyme out, what\u2019s left of it.<br \/>\nFind those bay leaves because you don\u2019t want to leave this in the soup for your guests.<br \/>\nNow, let\u2019s blend this up.<br \/>\nIf you don\u2019t have one of these, you really need to think about it because they\u2019re absolutely awesome.<br \/>\nNow this is pretty thick as it is, but I want to go just a little bit more.<br \/>\nIt\u2019s a great time to taste it.<br \/>\nFind out if your seasoning is where you like it to be.<br \/>\nYou can always add a little more heat, a little more salt and pepper.<br \/>\nI\u2019m going to add some heavy cream.<br \/>\nHow much you put in is up to you.<br \/>\nI\u2019m probably going to put about a cup in.<br \/>\nIt\u2019s going to lighten the color of the soup.<br \/>\nI\u2019m totally okay with that.<br \/>\nBut it\u2019s just going to thicken it up and make it so much richer.<br \/>\nLook at that.<br \/>\nI\u2019m going to let that cook for just a few more minutes and we\u2019ll plate it up.<br \/>\nAll right, wasn\u2019t that beautiful bowl of soup?<br \/>\nNow, what I have in this bottle is a full creme fraiche and actually, what it is and the most of you have this already in your refrigerator is some half and half which we used in our soup and some sour cream.<br \/>\nAnd it\u2019s just about a 50\/50 ratio, enough so that it\u2019s blended together that I can squeeze it out.<br \/>\nSo take your creme fraiche, whatever you want to call it, and let\u2019s put it on out soup and just put a nice spiral.<br \/>\nThat in itself looks pretty cool.<br \/>\nBut now we\u2019re going to take a stick, you can use a knife, you can use a toothpick and just draw through it.<br \/>\nAnd we\u2019re just making a little bit of a spider web design.<br \/>\nTake a little bit of parsley to moment slivers.<br \/>\nAnd now, my friends, you have Class A soup.<br \/>\nThis stuff is killer good.<br \/>\nYou got to try it.<br \/>\nYou bring a bowl of these into the house it\u2019s seriously going to justify all those grills you have in your backyard.<br \/>\nTrust me on this.<br \/>\nAnd that\u2019s it.<br \/>\nLet\u2019s try it.<br \/>\nHmm, oh my gosh!<br \/>\nLittle bit of heat picking through.<br \/>\nThose roasted red bell peppers just taste fabulous.<br \/>\nThis is going to warm you up on any cold day.<\/p><\/blockquote>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-11763\" src=\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2015\/02\/Roasted-Red-Bell-Pepper-Soup-Recipe-300x168.jpg\" alt=\"Roasted Red Bell Pepper Soup Recipe\" width=\"300\" height=\"168\" srcset=\"https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2015\/02\/Roasted-Red-Bell-Pepper-Soup-Recipe-300x168.jpg 300w, https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2015\/02\/Roasted-Red-Bell-Pepper-Soup-Recipe.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Roasted Red Bell Pepper Soup Recipe (Closed captioning available on this video) My Roasted Red Bell Pepper soup recipe is the perfect solution for cold weather blues! Featuring roasted red bell peppers, roasted garlic, and onions, pureed to a creaminess that just can\u2019t be beat. For additional information on Camp Chef products visit: http:\/\/www.CampChef.com Items [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11763,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,499],"tags":[4149,4150,4157,4159,4162,1321,4161,1167,4160,4156,4151,4158,4153,4137,4148,4152,4154,4155],"class_list":["post-11754","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-outdoor-cooking-recipes-tips-and-techniques","category-how-to-videos","tag-bell-pepper-recipe","tag-bell-pepper-soup","tag-camp-chef-somerset-stove","tag-creamy-soup","tag-creamy-soup-recipes","tag-grilling-recipe","tag-how-to-cook-creamy-soup","tag-how-to-grill-vegetables","tag-how-to-make-creamy-soup","tag-how-to-roast-bell-peppers","tag-red-bell-pepper-soup","tag-red-bell-peppers","tag-roasted-red-bell-pepper-recipe","tag-roasted-red-bell-pepper-soup","tag-roasted-red-bell-pepper-soup-recipe","tag-roasted-red-peppers","tag-soup-2","tag-soup-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.3 (Yoast SEO v26.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Roasted Red Bell Pepper Soup Recipe - Cooking Outdoors<\/title>\n<meta name=\"description\" content=\"Learn how to make Roasted Red Bell Pepper Soup Cooking Outdoors on the Grill! 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