Recipe courtesy of Food Network Kitchen
Roasted Red Pepper Soup With Broccoli Pesto Trees
Total:
1 hr 30 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 30 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

For the pesto:
For the soup:

Directions

Make the pesto: Toast the almonds in a skillet over medium heat, tossing, until lightly golden, about 5 minutes. Transfer to a food processor.

Bring a medium saucepan of salted water to a boil. Fill a large bowl with ice water. Add the broccoli to the boiling water and cook until bright green, about 2 minutes. Drain and transfer to the ice water to cool, then drain and pat dry. Transfer the broccoli to the food processor with the almonds; add the basil, garlic and 1/2 teaspoon salt and pulse to make a chunky paste. With the motor running, gradually add the olive oil. Add the parmesan and pulse to combine. Transfer the pesto to a bowl and press plastic wrap directly onto the surface; set aside until ready to use.

Make the soup: Preheat the broiler. Put the bell peppers on a baking sheet and broil, turning, until charred, 7 to 10 minutes. Transfer to a bowl, cover tightly with plastic wrap and set aside 5 minutes. Peel the peppers with your fingers under running water; discard the stems and seeds. Roughly chop the peppers.

Heat the olive oil in a medium pot over medium heat. Add the celery, carrot, leek and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are soft, about 7 minutes. Stir in the thyme and roasted red peppers. Push the vegetables to one side of the pot; add the tomato paste to the other side and cook, stirring, 2 minutes, then stir into the vegetables. Increase the heat to high; add the chicken broth and 2 cups water and bring to a simmer. Add the potato and simmer until soft, about 30 minutes. Puree with an immersion blender or in a regular blender in batches; keep warm.

Preheat the oven to 350 degrees F. Cut the bread into tree shapes using a cookie cutter. Transfer to a baking sheet and toast in the oven until crisp, about 6 minutes. Ladle the soup into bowls. Spread the pesto on the toast and float in the soup. Serve immediately.

Photograph by Lisa Shin

IDEAS YOU'LL LOVE

Tomatoes Roasted with Pesto

Recipe courtesy of Ina Garten

Broccoli Cheese Soup

Recipe courtesy of Ree Drummond

Roast Loin of Pork with Fennel

Recipe courtesy of Ina Garten

Slow-Roasted Spiced Pork

Recipe courtesy of Ina Garten

Bean with Bacon Soup

Recipe courtesy of Ree Drummond

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Sausage, Beans and Broccoli Rabe Soup

Recipe courtesy of Rachael Ray

Roasted Tomato Soup

Recipe courtesy of Tyler Florence

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking