Roasted peppers and vegetable soup

December 8, 2011

Oh bloggy, have some soup because you and I are going to get acquainted again fairly soon. With Christmas so near, I’ve decided to bake-a-present. A naughty but delicious one that is. And, of course there are the crowd-pleasers as well.

I’ve been flaking it out with this blog and for a good reason. Been busy the past few months with life and work. I just got properly married in November. After 13 years of being together, we are married! It feels “legit” now, ya know what I’m saying? But regardless, it still feels the same – and i mean that in a good kind of way.

On the other side of things, I’ve recently ordered a cheese making kit from the New England Cheese Making Supply Company. You can imagine my excitement slowly brewing as I wait for my parcel to arrive. And I can’t wait to make my own squeaky cheese curds to accompany my poutine. And mozzarella and cheddar and ricotta and maybe taking the mozzarella to another level by converting it into a burrata!

Anyway, I thought I’d make amends with this blog (and whatever readership that might be left) with a lovely pot of soup made with my favourite vegetables and seasoned with rosemary and fennel. It’s a strange spice combination but it works!

Peppers are one of my favourite types of vegetables and when they are roasted until their skins are blackened their flesh becomes smokey and juicy. And when you chop them up and add into soups, they add smokiness and a ton of flavour only a roasted pepper can give. If you’re feeling like a little punch in your soup, roast a couple of jalapeno or A habanero and pucker up. This soup celebrates peppers and I like adding a lot of greens to brighten it up and to add some extra good ol’ veggie goodness into the mix.

Roasted peppers and vegetable soup recipe

4 large bell peppers, roasted and peeled (mix up red, orange and yellow but please don’t use green) – here’s how you roast bell peppers – and if you’re too lazy to do it from scratch buy the ready made and peeled roast peppers. You can find them from the grocery store. You’ll use about 4 whole peppers. Add more if they’re small.
1 carrot, diced
2 sticks of celery, diced
1 medium onion, diced
3 cloves of garlic, minced
1/2 cup of spinach, chopped
1/2 cup of kale, chopped – you can just make it one cup of spinach if you don’t have kale
1 teaspoon of salt, or to taste
1/2 teaspoon black pepper
1 tablespoon of oil
1 tablespoon of butter
a handful of pasta, i.e. rigatoni, fusili, macaroni, farefalle, etc.
750ml of water
100ml of white wine – use a bottle that is of a decent quality
1/2 teaspoon of rosemary
1/2 teaspoon of whole fennel seeds


  1. In a large pot, heat the butter, oil and fennel seeds together. Once the butter has melted and the fennel seeds start giving out a nice fennely aroma, add the garlic, onions, celery, carrots and the roasted bell peppers in.
  2. Saute the vegetables until they soften and the onions looked translucent – this will take about 10 minutes under medium heat. Season with salt, pepper and rosemary. Add the wine and water and let the pot come to a boil. Once the soup start boiling, add the spinach and kale in. Lower the heat to a simmer and cook for 15 minutes.
  3. You can add in the pasta after 15 minutes and continue cooking until the pasta is done. Once the pasta is done, the soup is ready to be served.

The soup tastes better the day after too.



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