Your favorite Roasted Soup with Sweet Bell Pepper and Fennel
ver here in Belgium we’re still waiting for winter to come. Last week, yes the one between Christmas and New Year’s eve, we could go out for a walk in a sweater. No need to warm up with a bowl of hot soup, coffee … I kind of miss these cold days and the associated cozy moments. Then again a good bowl of this roasted soup tastes good any time. So why waiting for the cold?
This soup has all reasons to be eaten at any temperature! Every Bell Pepper fan knows their taste develops in a superb way when roasted. They tend to get more delicate and sweeter. That’s the magic behind this roasted soup. The rest of the ingredients only serves to enhance this heavenly taste even more. Since you’ve fired up the BBQ to roast the vegetables, go all the way and finnish your soup in a Dutch Oven. Or even better: “take your ingredients and Dutch Oven on a camping trip and prepare this roasted soup on open fire”.
It’s not hard to make this soup. In the first step you’re allowed to burn the vegetables to use. Just put them in the hot coals and wait until they’re charred. Believe it or not but this step makes your soup really delicious. As you might have noticed I chose to char the sweet bell pepper slightly. You could burn them until completely black too. If so, remove the sweet bell peppers carefully! They’re cooking between the coals and get verry delicate to handle. They tend to fall apart with the slightest touch. After removing them from the fire, I’ve put them in a plastic bag and let them cool down. This way you’ll be able to remove the skin verry easily.
Here’s the result! Some surprising and delicious tasting soup! Serve on a cold winter’s day or even on a hot summer night! Both occasions you will enjoy this soup! The kid’s loved this soup too! It was quite hot but they didn’t mind! I planned to store some for tomorrow but I never had the chance…
- Sweet bell Peppers 4
- 1 red Onion
- 1 Fennel
- 6 Cl . Olive Oil
- 2 Tbsp . Fish Sauce
- 1 l . Chicken Broth
- 4 cloves of Garlic
- Basil leaves
- Cayenne Pepper or Chili Pepper
- 1 Tsp . Lemon Juice
Start a fire (+/- 180°C or 350°F)
Once the coals are inflamed, put the onion, sweet bell peppers and fennel between the coals. Don't worry, they need to burn on the outside to enhance the taste of this soup.
Once the vegetables are black remove them from fire. Put the bell peppers in a plastic bag and let them cool down. This is verry helpful to remove the skin.
You can start removing the skin from the vegetables once they have cooled down some time! If you would start immediately you risk getting burned.
Take a cast Dutch Oven and put it on the fire. Pour in some oil and add the garlic and thyme.
Cut the vegetables roughly and add them to the Dutch Oven. Let them simmer for a couple of minutes and add the fish sauce.
Add chicken broth to the dutch oven and let the soup cook for +- 10 minutes.
Mix the soup and spice it at taste with Basil and Cayenne Pepper.
Add the Lemon juice and taste if the soup needs something more.