Smoky Red Pepper Soup

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Smoky Red Pepper Soup

 

4 roasted red bell peppers

1 large yellow onion, sliced

4 large garlic cloves, sliced

1 tablespoon chopped fresh marjoram, plus 8 marjoram

sprigs for garnish

1 tablespoon paprika, preferably Spanish smoked

paprika

kosher salt to taste

freshly ground black pepper to taste

3 tablespoons extra-virgin olive oil

1 cup coarse bread crumbs, from day-old French or

Italian bread, crusts removed

4 cups vegetable stock

6 teaspoons small capers

 

Peel and seed the roasted red bell peppers, capturing

the juices in a bowl. Cut the peppers into pieces. Set

aside.

Preheat an oven to 450 degrees.

Place the onion slices on a rimmed baking sheet.

Sprinkle with the garlic, chopped marjoram and

paprika. Season lightly with salt and generously with

pepper. Drizzle with the olive oil, then stir to coat

the onions completely and spread them out on the

baking sheet. Roast, stirring often, until the onions

are golden and soft, 15 to 20 minutes.

Working in batches if necessary, in a food processor,

combine the bell peppers and their juices with the

onions and process until a coarse puree forms. Add the

bread crumbs and 3 teaspoons of the capers, then

process again just to a coarse puree. Add 2 cups of

the stock and puree again. Pour into a saucepan along

with the remaining 2 cups stock, set over medium heat

and bring to a simmer, stirring often. Taste and

adjust the seasonings with salt and pepper, and simmer

for 1 to 2 minutes to blend the flavors.

Ladle the soup into warmed bowls. Sprinkle evenly with

the remaining 3 teaspoons of capers and garnish each

bowl with a marjoram sprig. Serve immediately. Serves 8.

 

 

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