The Joy of ... Roasted Red Pepper Soup!

In October, Mike received the Joy of Cooking as a birthday present. We've been meaning to use it ever since and tonight we finally did.

We had some friends over for dinner and were looking for an interesting and tasty soup (since one of our friends made me an amazing soup last time I was at her place). Roasted red pepper sounded like it fit the bill.

To be honest, the soup using just the recipe was good, but not great. But after a few additions (including my favorite new spice, pimenton, which I put on everything), it came out wonderfully. Pimenton is also called "smoked Spanish paprika" and, as this name would suggest, has a fairly smokey and slightly spicy flavor (it's also available in a "dolce" or sweet form, but I prefer to use the spicy variety). Pimenton is used in a lot of Spanish cooking, including romesco, chorizo and paella and goes very nicely with chili, soups, stews, and omelets, to name a few.

Roasted red pepper soup - makes 8 cups

• 6 large roasted red bell peppers 
• 3 tbspolive oil
• 2 cups chopped onions
• 1 cup diced carrots
• 1 cup chopped fennel or celery
• 6 cups vegetable or chicken broth
• 3 tbsp white rice (jasmine is fine, too)
• 2 tbsp chopped fresh basil or 2 tsp dried basil
• 1 tbsp chpped fresh rosemary or 1 tsp dried rosemary
• 1 to 1 1/4 tsp fennel seeds
• 1/8 tsp crushed red pepper flakes
  
• 1/2 cup milk (1%, 2% or whole)
• 5 to 6 drops balsamic vinegar
• 1 heaping tbsp pimenton (to taste)
  
• Salt and black pepper to taste

1. In a soup pot, warm the olive oil and cook the onions, carrots and celery for 10 to 15 minutes over medium-low heat, stirring often. You want the vegetables to be tender, but not browned.
2. Stir in the roasted red peppers, stock, rice, basil, rosemary, fennel seeds and crushed red pepper flakes. Bring the mixture to a boil, reduce the heat and allow it to simmer, partially covered, for about 30 minutes. The rice and peppers should be very tender.
3. With an immersion blender (or cuisinart), puree the soup until it is smooth.
4. Return the soup to the heat and add milk, vinegar, salt, pepper and pimenton.
5. The soup can be served hot or cold.