I haven’t cooked or baked in what seems like awhile. Likes, needs and passions came to a screeching halt about a week ago when one of my furkids was involved in a near death brawl. The fight left him barely hanging on for his life. Needless to say, the farthest thing from my mind has been doing anything but concentrating on him getting well and coming home.
With the look in his loving eyes returning and the first day that has him walking around and starting to eat, I’ve reopened my kitchen and have come back to life myself. He’s not home yet, but we’re looking forward to his arrival in the next few days.
This could easily be made into a vegetarian soup by:
- omitting the bacon
- using vegetable stock
- roasting some shallots alongside the vegetables (which will take on a different flavor in the soup)
- If your red potatoes are not small and/or uniform in size, halve or quarter them so that the potatoes are roughly the same in size so that they all roast evenly.
- The original recipe called for peeling the bell peppers, which I did not. I seeded them only. It turned out great with the peels, but this is personal preference.
- Rotate the roasting pan half-way through so that all the vegetables roast evenly.
- If you like garlic, add a couple cloves more to the roasting pan. I’ve included the extra cloves in the recipe.
- I might try adding a couple of dried bay leaves to the broth.
- Adding some heat to the soup would be fantastic too!
Serves 4
3 Red Bell Peppers
1 lb. small red potatoes
5-6 garlic cloves, unpeeled
2 tablespoons extra-virgin olive oil
Coarse Salt
Ground Pepper
4 cups low-sodium, fat-free chicken broth
Salt and Pepper, to taste
4-5 slices of low-sodium bacon, diced
Preheat oven to 400 degrees.
If your red potatoes are medium-sized or not all about the same size, halve or quarter them so they are roughly equal in size for more even roasting time.
Line a roasting pan with foil and toss the red peppers, potatoes and garlic with the olive oil. Arrange the vegetables in a single layer. Sprinkle with salt and pepper. Roast until the peppers are tender and the potatoes are cooked through, about 25-35 minutes. Rotate the pan half-way through the roasting time. You should be able to pierce the potatoes with a sharp knife.
Peel garlic and smash; break it up. Peel, seed and roughly chop the peppers. Add garlic, peppers, and potatoes to a medium-sized stock pot with the chicken broth. Season to taste with salt and pepper and bring to a simmer of medium-high heat. With a potato masher, mash some of the vegetables until the soup is thick and chunky. Continue to simmer while you prepare the bacon.
In the same roasting pan, arrange diced bacon pieces in a single layer and roast in oven for 7-10 minutes until crispy. Add the bacon and some of its drippings (amount is preference) to the soup. Gently stir to distribute the drippings and bacon.
Ladle the soup in bowls and serve.
Jenne says
This looks so yummy! Wish I had a dutch oven. Found one today for $40. I might pick it up next week. Anyway, this recipe gave me a simple stove top soup idea! Making it tonight. If it turns out, I will post it with credit to your wonderful recipe here!
Lauren@LittleYellowKitchen says
SO glad I came across your blog via FoodBuzz. We’re from SD too 🙂 This soup looks absolutely amazing, it would have been especially great this weekend considering the monsoon we had on Saturday! I love all your photographs and will definitely be stopping by often.
Lindsey @ Gingerbead Bagels says
Aww I’m so sorry, I hope your furkid gets better really soon. 🙁
This soup looks soooo good. I love the idea of adding roasted potatoes to the soup. And I just adore roasted red peppers!
Amy Bakes Everything says
Gorgeous! This sounds like the perfect soup to keep warm on these final days of winter…beautiful photos!
Biren @ Roti n Rice says
Sorry to hear that your furkid was hurt. Hope he recovers soon.
This soup sounds delicious! I’ll have to make more soup with this cold weather that is not letting up.
Monet says
I’m so sorry to hear about your furkid…but I’m glad that he is doing better and I’m sending my thoughts for a speedy recovery! This soup looks delicious. Great subs too! Thank you for sharing my dear. I’ve missed you 🙂
Sylvie @ Gourmande in the Kitchen says
Oh your poor baby, I hope he is all better soon. I’m still very much in a soup mood these days even though I’m getting a bit tired of winter. I don’t really think that there is a time of year for soups anyhow, I could eat them year-round. Thanks for giving the vegetarian directions for the soup, always helpful.
redkathy says
Sorry to hear about your baby. In the absence of grandchildren, we have a grandpuppy 🙂 Hope recovery is speedy. You soup sounds marvelous. I would have opted for the chorizo, love the heat!
Have a great weekend.
Chef Dennis says
hi Cristina
what a beautiful colorful soup! roasting the vegetables always adds so much flavor. Please don’t leave out the bacon for me, I love the taste it adds to soup, and definitely throw some garlic in with the peppers while you roast them.
Beautiful images!
Dennis
Kim- Liv Life says
I am so sorry to hear about the brawl…. I have two Maltese boys weighing in at 6 and 7 lbs and I’ve had a couple of instances where I’ve been concerned with a larger dog charging them. I can’t imagine what you have been dealing with and I’m so happy to hear that your little guy will be home soon.
As for the soup… nearly anything with roasted peppers is a hit with my husband and I, I’m certain this one will be not different! With our rainy day I’ve been looking for something warm and toasty in a bowl.
Jennifurla says
Oh how lovely, I always love your recipes.
5 Star Foodie says
Sounds so good with the smoky flavors of the bacon, and the red pepper adds a fabulous color too!
Georgia @ The Comfort of Cooking says
These are such beautiful photos, Cristina, and what wonderful flavors in this scrumptious winter soup! I love the idea of roasted potato and red pepper in a soup, and topped with bacon? Oh, my! This looks just delicious. Thank you for sharing. I hope you have a great weekend!
Barbara | VinoLuciStyle says
I recall when there was a time that describing something with red bell pepper would not have seen me gravitate towards a recipe. I have such an aversion to green bell peppers that I assumed I would equally hate a dish of that nature. But…I tried them once in a dish served at a brunch and I was so surprised. And delighted. So now I won’t miss fabulous new dishes…and this looks just that; fabulous!
Roxan says
Oh Cristina! I’m so sorry to hear about your pup =( That must be heartbreaking, but I’m so happy to hear that he is starting to do better. I know I would feel pretty helpless if my dog went through the same thing. It’s amazing how attached we can get to these little furbabies isn’t it?
Priscilla-She's Cookin' says
So sorry to hear about your baby! So glad he’s recovering and will be able to come home soon. I share your passion for roasted vegetables – it adds a depth and complexity to vegetables (and fruits) that’s definitely worth the time in the oven! BTW, we have a tri-color Corgi named Tank and they are the smartest, sweetest dogs in the world!
The Rowdy Chowgirl says
Wow! When I read the title, I was somehow expecting a creamy soup, but it’s all chunky and interesting. With all the snow outside, I’m definitely in the mood for a hot bowl of soup.
Wishing your “furkid” a speedy recovery!
A little bit of everything says
so sad to hear your dog got hurt. wishing her/him all the best.
the soup sounds so good. i love roasted vegetables and definitely adding more garlic and some shallots would make it to ask for seconds.
thanks for sharing Christina, hope you’ll have a wonderful Friday
Rachel { Mother's Mementos } says
Cristina – This soup sounds and looks delicious! My 2-yr-old is an abnormal vegetarian toddler. 🙂 He will only eat his veggies; I have to force him to eat the protein and carbs w/ his meal. I have no idea where he gets this from. He would absolutely love this soup!
And I’m sorry to hear about your dog’s incident! How difficult! I hope he/she will be on the mend soon. We have a 5-year-old sharpei shepherd mix that’s like our third child (even though technically, she was our first). And it’s hard to see them in endure any kind of pain or suffering!
Andrea @ Fork Fingers Chopsticks says
I’m still eating soup here in Denver – will be until it’s in the 70s. I was compelled to write this comment because the photograph with the whole red bell pepper is fantastic. Thinking of you and your furkiddie.
Velva says
This is a beautiful soup! Thanks for sharing.
Velva
Lisa { AuthenticSuburbanGourmet } says
It made me sad to hear that your “furkid” was hurt. I am a complete dog lover and mine is my kid. 🙂 Sounds like they are on the mend, so that is a good thing. This soup looks SO tasty and perfect for the rainy weather we are having in the Bay Area. Delish!! 🙂