Jarred roasted red peppers are one of those things I often don’t have on hand when I need them. I just don't usually purchase them because I use so many fresh bell peppers in my day to day cooking and they can be expensive with a lot of ingredients I don't like. Additionally, I am often left with half a jar languishing in the back of the refrigerator for ages. Following the instructions below you can roast all kinds of peppers like poblanos, Anaheims, Hatch, jalapenos or habaneros. If you would like to do larger batches you can store in the refrigerator in an airtight container for about a week. If you store them covered in oil in the fridge they’ll keep for at least 2 weeks or you can freeze them in zipper bags for a couple of months.
6 red bell peppers - cut the peppers in half and remove the stems, seeds and membranes
1 tablespoon Extra Virgin Olive Oil
1 yellow onion chopped
3 carrots chopped
2 stalks celery chopped
2 cloves garlic minced
1 teaspoon Kosher Flake Sea Salt
1 teaspoon dried French Thyme
1/2 teaspoon Spanish Smoked Paprika
1/2 teaspoon Red Pepper Flakes
1/2 teaspoon dried Greek Oregano
4 cups vegetable broth
Preheat oven to broil.
Move your oven rack to the top shelf, as close to the broiler as possible. Place the bell peppers skin side up on a baking tray and broil until the tops of the peppers are blackened, about 10-15 minutes and they have collapsed into themselves.
Remove from the oven and set aside to cool.
While the peppers are broiling, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add in the onion, celery, and carrot. Saute until softened, about 10 minutes.
Add in the garlic, salt, thyme, red pepper flakes, and oregano and saute for another 2 minutes. Transfer the contents of the pot to a blender.
Once the bell peppers are cool enough to touch, use your hands to peel off the blackened skins.
Place in the blender along with the vegetable broth. Blend until smooth.
Transfer the blended soup back to the pot and heat over medium to warm through, about 5 minutes.