Red Pepper Soup with Grilled Shrimp
Submitted by gigit
Red pepper soup blended silky smooth with potato, garlic, and chicken broth, topped with Greek-seasoned shrimp and Parmesan. A light, elegant bowl in 30 minutes.
YIELD
10 servingsPREP
10 minCOOK
20 minREADY
30 minThree sweet red bell peppers and a single potato blended until velvety smooth make the base of this soup. The potato replaces cream as the thickener, keeping the soup light while giving it body. A splash of low-fat milk stirred in at the end adds just enough richness.
The shrimp cook separately in olive oil with Greek seasoning before the soup even starts. Two to three minutes in a hot skillet is all they need. Pull them the moment they turn pink and set them aside. They’ll warm through when you pile them on top of the hot soup at serving time.
Six cloves of garlic is generous, but they mellow completely during the simmer. After blending, the garlic adds a sweet, roasted depth rather than a sharp bite. The onion and peppers get a 3-minute saute in butter and olive oil to start building flavor before the broth goes in.
Blend in batches if your food processor or blender is on the smaller side. Hot soup can blow the lid off a too-full blender. Leave the pour hole cracked and cover with a towel.
Chef Tips
- Use the ripest red peppers you can find. Deeply colored peppers are sweeter and give the soup a more vibrant color.
- Cut the potato into small cubes so it cooks through in 10 to 15 minutes. Large chunks extend the simmer time and hold up the whole recipe.
- Grate the Parmesan fresh over each bowl. Pre-grated Parmesan doesn’t melt as smoothly into the hot soup.
- Greek seasoning can be swapped for dried oregano if that’s what you have on hand.
Variations
- Roasted pepper version: Roast the bell peppers under the broiler until charred, peel, and use in place of raw peppers for a smokier, deeper flavor.
- Vegetarian option: Drop the shrimp and use vegetable broth. Top with croutons and Parmesan instead.
Ingredients
Directions
Thaw shrimp, if frozen.
Peel and devein shrimp; rinse and pat dry with paper towels.
In large skillet heat 2 teaspoons of the olive oil over medium heat.
Add shrimp and the ¼ teaspoon Greek seasoning.
Cook, stirring often, for 2 to 3 minutes or until shrimp turn pink.
Remove from skillet.
Keep warm.
Add butter and remaining olive oil to skillet.
Cook peppers, onion, and garlic in hot oil mixture for 3 minutes.
Add potato, broth, and the ⅛ teaspoon Greek seasoning.
Bring to boiling; reduce heat.
Cover; simmer for 10 to 15 minutes or until potato is tender, stirring occasionally.
Cool slightly; pour into a food processor bowl or blender container.
Cover and process or blend until smooth (do in batches, if necessary).
Return to skillet.
Stir in the 1% lowfat milk; heat through.
Ladle into bowls.
Top with shrimp and sprinkle with Parmesan cheese.
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