Roast Pepper Soup with Garlic Shitakes and Parsley oil
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Additional Time
30 mins
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Total Time
1 hr 40 mins
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Servings
4 servings
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Course
Soup
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Cuisine
International
Roast Pepper Soup with Garlic Shitakes and Parsley oil
Description
Roast Pepper Soup with Garlic Shitakes and Parsley oil begins by roasting whole red bell peppers until their skins blister and blacken, concentrating their sweet flavor. After peeling and seeding the peppers, they're combined with softened onions, garlic, bird's eye chilies, and a touch of brown sugar to balance acidity and heat. Shiitake mushrooms add an umami depth, while white wine helps deglaze and add complexity. The soup is typically finished with fresh parsley oil, which adds a bright, herby fresh note contrasting the rich and smoky roasted pepper base.
The roasting and peeling technique creates a velvety texture after blending, while the simmer with chicken or vegetable stock builds body and flavor. The use of garlic, chili, and shiitake mushrooms gives the soup a savory, warming character with subtle earthiness and spicy hints.
This soup works well as an appetizer or a light main, especially served with crusty bread. It highlights the sweet smokiness of the roasted peppers alongside the freshness of parsley oil, making it a distinctive vegetable soup relying on roasting methods and aromatic additions.
Ingredients
- 10-12 bell pepper red
- 1 onion
- 1 clove garlic
- 2 cups chicken stock or vegetable stock
- 1 cup water
- 2 bay leaf
- 1-2 bird's eye chili optional, red
- 1 tablespoon brown sugar
- 1/2 lb shiitake mushrooms
- white wine
- 1/4 bunch parsley
- olive oil extra virgin
- sea salt flakes
- black pepper freshly ground
Instructions
- This first step of roasting the peppers can be done as far as a day in advance.
- Preheat oven to 200 degrees Celsius (390 Fahrenheit).
- Lightly coat peppers in oil and place in an oven proof dish.
- Roast peppers 12 minutes turn and cook a further 12 minutes, roast like this until skin is blistered on all sides.
- Remove them from the oven and transfer to a large bowl and wrap tightly with cling wrap and allow to stand for at least half an hour.
- Once the peppers are cool, peel and seed them discarding both skin and seed and keeping the flesh, this can be a little frustrating, cleaning them under running water will make it less frustrating but will also wash away some of the flavour.
- Soften onions in a little olive oil in a med-large pot over medium-high heat.
- Once onion starts to soften add the garlic and chillies and cook a further 3 minutes.
- Add the peppers and brown sugar and continue to cook a further 3 minutes.
- Add a good splash of wine and turn up the heat to help evaporate the alcohol and cook for another couple minutes and add the water, stock and bay leaves.
- Bring to the boil and reduce to simmer for 30-40 minutes.
- To a food processor or blender add the parsley, ¼ cup of olive oil, a pinch of salt and pepper and puree until smooth and green.
- Once the soup has cooked blend with a stick blender until smooth (be careful not to splash as the soup will be very hot).
- If the soup is too thick add a little more stock or water.
- Taste for seasoning and set aside to keep warm.
- Sautee the shitakes over high heat in a liberal pour of extra virgin olive oil until golden and crispy, approx 5- 10 minutes and season with salt and pepper.
- Drain briefly on paper towel.
- Serve the soup with the mushrooms scattered over and pour the parsley oil over that
- As mentioned the chillies in this recipe are optional as there is plenty of flavour as it is but I like the extra little kick.
- Definitely pair this dish with a white, Pinot Grigio goes well.
Notes
User Reviews
Overall Rating
4.9
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