Last weekend I went for a late lunch at popular restaurant called The Coffee Shop in Union Square. Their soup of the day was a roasted red pepper soup similar to a tomato basil soup. I decided to order the soup and as I was eating it I knew that I could make something that tasted better and immediately thought of how I was going to make this soup. I knew I was going to base this recipe off my tomato basil soup but substitute the tomatoes with roasted red peppers. The antipasti bar at Whole Foods was out of the roasted red peppers so I bought a jar of roasted red pepper and I also roasted three peppers in the oven.
Preheat oven to 400° F.
- 2 tbs olive oil
- 1 tbs sea salt
- 2 tsp pepper
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tbs unsalted butter
- 1/4 tsp crushed red pepper flakes (optional)
- 3 large red peppers
- 1 jar or roasted red peppers or 3 large peppers from the antipasti bar
- 1 tsp fresh or dry thyme leaves
- 1 qt chicken stock or water (to make it vegetarian)