Red Pepper Soup with Balsamic Reduction

Red Pepper Soup with Balsamic Reduction

I made this recipe a week ago (Wow, has it really been that long ago?). It came from the “Vegetarian Times” January/February 2012 issue from a section on a suggested couples menu. It was okay. I didn’t hate it. But honestly…I liked it a lot more the next day when I heated up the leftovers with a little orzo and diced up Italian sausage (real for Jake, fake for me). You can try it both ways. Jake and I are not the hugest fans of pureed soups. We’d rather have a soup with big chunks and a lot of broth to slurp up afterwards. But every once in a while we give a pureed soup a shot. Now, if I have red bell peppers, I’d much rather use them for All the Reds Soup or a nice big batch of Fresh Red Pepper Jam. Yum. And one of these days I should use a red bell pepper to make this Stuffed Flank Steak for Jake again sometime. But if you like red pepper soup, I don’t think this recipe will disappiont you. The balsamic reduction was a nice touch. A bit of a bite with the sweetness.

Red Pepper Soup with Balsamic Reduction
for the Balsamic Reduction:
1 cup balsamic vinegar
1 cup agave nectar

for the soup:
3 tablespoons olive oil
1 medium red onion, diced
1/2 medium sweet potato (1 cup), peeled and diced
1 medium Yukon gold potato, peeled and diced
1 large shallot, diced
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1 clove garlic, minced
6 cups vegetable broth
2 large red bell peppers, diced

1. To make the Balsamic Reduction: Bring vinegar and agave nectar to a boil in a small saucepan. Reduce heat to medium and simmer 15 minutes or till thickened. Cool.
2. To make the soup: Heat oil in a large pot over medium heat.
3. Add red onion, sweet potato, Yukon gold potato, shallot and red peppers. Cook 5-7 minutes.
4. Add cumin, red pepper flakes, and garlic. Saute 3-5 minutes.
5. Add broth and bring to a simmer.
6. Cook 30 minutes or till bell peppers and potatoes are softened.
7. Blend soup in batches till smooth.
8. Season with salt and pepper.
9. Drizzle each serving with Balsamic Reduction.


4 thoughts on “Red Pepper Soup with Balsamic Reduction

  1. I just made it too from the magazine recipe. The reduction is a perfect tangy addition and I added more than it called for which made it YUMMM! LOVE Vegetarian Times recipes 🙂

  2. Pingback: Country Turnip Soup | A Poet in the Kitchen

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