GOLDEN BELL PEPPER SOUP WITH BASIL OIL

Greetings! Today I’m sharing my delicious recipe for Golden Bell Pepper Soup With Basil Oil.

I made this warm and comforting soup for the birthday dinner party I recently hosted.

I’m a soup lover and will make it any time of year. But since we are still experiencing some cold weather here in Lake Arrowhead, it was a nice way to start my dinner party off on what was a very chilly evening.

And really, what could be more elegant, warm and satisfying than a cup of soup, the fireplace glowing in the background, great friends and good conversation?

It’s made by roasting the bell peppers which brings out a delicious, robust flavor. The soup is topped off with a little drizzle of fresh made basil oil which gives it a nice little flavor enhancement. I suggest serving the soup with my delicious recipe for Brazilian Cheese Bread.

And, you might also want to place a little of the remaining Basil Oil on the bread plates for dipping. Now that’s a delicious combination!

So here’s my yummy recipe for Golden Bell Pepper Soup With Basil Oil.

GOLDEN BELL PEPPER SOUP WITH BASIL OIL

 

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Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

This soup is quick & easy to make and is really delicious and beautiful too. Sweet and tangy and full of healthy goodness, it's a great soup to really impress your dinner guests.

Author: Celia Becker

Recipe type: Soup

Serves: 8

Ingredients

• Basil Oil
• 2 Cups Packed Fresh Basil Leaves (Stems removed)
• 1 Cup Extra Virgin Olive Oil
• ¼ Teaspoon Kosher Salt
• Golden Bell Pepper Soup
• 5 Large Shallots, Diced
• 4 Large Yellow Bell Peppers, Cored, Seeded & Sliced in Wedges
• 4 Large Orange Bell Peppers, Cored, Seeded & Sliced in Wedges
• Kosher Salt & Coarse Ground Pepper To Taste
• ¼ Cup Extra Virgin Olive Oil
• 4 Cups Chicken Broth
• ½ Teaspoon Lawry's Season Salt
• ½ Cup Cream

Instructions

1. Basil Oil
2. In a blender (Vitamix is best) puree the basil and olive oil until completely smooth.
3. Add the salt and pulse to combine.
4. Put the mixture in a small saucepan and bring it to a simmer over low heat.
5. Simmer for 45 seconds, then allow to cool to room temperature.
6. Pour through a fine-mesh strainer into a jar with a tight fitting lid. Discard the basil solids.
7. Set aside until ready to serve. Stir before using.
8. Basil Oil will keep in an airtight container in the refrigerator for several weeks.
9. You will have lots of extra oil to use with other recipes such as my Halibut en Papillote.
10. Golden Bell Pepper Soup
11. Preheat oven to 400 degrees F.
12. Toss the wedges of bell peppers in the olive oil, salt and pepper.
13. Place on a large sheet pan that has been covered in parchment paper.
14. Roast for about 30 minutes until the peppers have wilted and are soft.
15. Carefully transfer the peppers along with the oil and juices from the pan to a blender (Vitamix works best).
16. Blend until the mixture is velvety smooth.
17. Using a rubber spatula, scrape all of the blended pepper into a medium sauce pan.
18. Mix in the chicken broth, cream and season salt. Heat to a low simmer.
19. Add salt & pepper to taste.
20. Pour into serving bowls and drizzle with about 1 tablespoon of basil oil.
21. Enjoy!

Notes

You'll have Basil Oil leftover which is great to dip pieces of crusty bread in.

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So there you have it: GOLDEN BELL PEPPER SOUP WITH BASIL OIL

Thanks so much for dropping in! 

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All opinions expressed in this post are my own. Unless otherwise noted, all photos are the original property of Celia Becker @ www.AfterOrangeCounty.com and may not be reproduced without specific permission.