Dig In: Roasted Red Pepper Soup

Potatoes and pimentos add body and spice to this awesome appetizer.
roasted red pepper soup

roasted red pepper soup

Chef Louis DiBiccari garnishes his soup with Maine crab arancini, or rice balls, but chopped fresh herbs and croutons will also do the trick.

Photo by: Image courtesy of Tavern Road

Image courtesy of Tavern Road

Chef Louis DiBiccari garnishes his soup with Maine crab arancini, or rice balls, but chopped fresh herbs and croutons will also do the trick.

Long before Louis DiBiccari became executive chef and owner of Tavern Road in Fort Point, Boston, he was a lowly line cook at Christopher’s Bistro in Phoenix, Arizona. “One of the first dishes I prepared was red pepper soup and it taught me many tricks of the trade, like using potatoes to add body to the consistency,” DiBiccari says. “I was amazed at how delicious this unassuming dish was, and knew I'd put it on my own menu someday.” 

His version includes basil, oregano, fennel, shallot, garlic and cherry pepper—also known as pimento—to add a little heat. A great way to use garden-fresh red peppers for something other than stir fry and crudité, this soup “may appear simple, but the freshness of the vegetables give it vibrancy,” DiBiccari says. “Straight-from-the-garden red peppers really make for the most delicious base.” 

Roasted Red Pepper Soup

By Louis DiBiccari, executive chef/owner of Tavern Road, Fort Point, Boston

  • 4 red bell peppers, split, seeds and stem removed
  • 1 potato, peeled and diced
  • 2 ounces fennel, roughly chopped
  • 1 ounce shallot
  • 1 clove garlic
  • ½ teaspoon pimento
  • 1 tablespoon basil
  • 1 teaspoon oregano
  • 2 tablespoons salt
  • 3 tablespoons olive oil
  • 2 cups vegetable broth

Preheat oven to 350 degrees F. Toss vegetables and herbs together with salt and olive oil. Combine together in a covered baking pan. Cook for 1 hour or until potatoes are cooked through and tender. Blend in a Vita Prep or blender using vegetable broth to adjust consistency. Serve hot. 

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