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

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Stuffed Poblano Peppers

Recipe courtesy of Alex Guarnaschelli

Lemon Pasta with Roasted Shrimp

Recipe courtesy of Ina Garten

Roasted Red Pepper Polenta

Recipe courtesy of Guy Fieri

Roasted Red Peppers with Basil Oil

Recipe courtesy of Ina Garten

Roasted Pork With Smoky Red Pepper Sauce

Recipe courtesy of Giada De Laurentiis

Cupcake Christmas Tree

Recipe courtesy of Gale Gand

Roasted Salmon With Walnut-Pepper Relish

Recipe courtesy of Food Network Kitchen

Moist Chocolate Cake Xmas Trees

Recipe courtesy of Gale Gand

Prime Rib Roast with Red Wine Au Jus

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword

          Latest Stories