Roasted Pepper Soup

Step-by-Step Instructions

1. Preheat oven to 425 degrees F.
2. Place all the peppers and tomato on a baking sheet and roast until the skin of the peppers starts to blacken and blister, about 20-25 minutes. Don’t be afraid to char them—the skin will peel off easily, leaving tender, flavorful peppers underneath.
3. Once the vegetables are roasted and softened, carefully transfer them to a blender with about 1 cup water, and blend until smooth and liquified.
4. Pour this blended mixture into a fairly deep pot and add a few pinches of salt to taste. Cook over medium heat for about 5 minutes, stirring occasionally.
5. Add the entire quart of half & half to the mixture. Bring to a boil over medium-high heat, stirring occasionally.
6. Once the soup is at a boil, add 3 cups of milk. Bring to a boil again, then lower heat to low and add about 1/3 cup of sugar to the pot. Stir well and let cook on low for about 10 minutes to blend the flavors.
7. To serve, use an ice cream scoop and place a few scoops of cooked rice onto a plate or into a shallow bowl. Brown rice is a healthier alternative to white rice.
8. Ladle the soup around and over the rice. Garnish with fresh parsley.
9. To add a little more Cajun flair to this dish, or to add more protein, throw a few sautéed shrimp into the soup. This works well for a bit more texture.