July 11, 2009 | Soup, Vegetables
It may sound strange to post a soup recipe now that the 90 degree heat of summer has finally arrived in Colorado, but many of my soup recipes use vegetables from the summer markets, and many of them freeze really well. So I often make my soups in the summer and fall and then enjoy them as leftovers during the winter months.
This roasted red pepper soup can actually be served at room temperature which makes it enjoyable during the summer. It’s a great first course for a Mexican inspired meal. If you choose to freeze it, just leave out the avocado and creme fraiche garnish and just freeze the soup itself. Here are some other blog posts that include soups that you might want to whip up and freeze this summer when you’re feeling flush with fresh vegetables:
Leek and Potato Soup 
Tomato Pancetta Soup
Roasted Red Pepper Soup
Serves 82 tablespoons olive oil
1 medium onion, chopped
1 fennel bulb, chopped
3 cloves garlic, chopped
6 red bell peppers, roasted and peeled
3 cups chicken stock
1 avocado, diced
1/2 cup creme fraiche
1 tablespoon lime zestHeat a medium saucepan over medium high heat and add the olive oil. Add the onion and fennel and cook over medium until slightly soft, about 8 minutes. Add garlic and cook for 2 more minutes. Roughly chop the red peppers and add along with the chicken stock. Bring to a boil, then reduce and simmer for 30 minutes. Remove from heat and puree using an immersion blender. Alternatively, puree in a traditional blender working in batches after the soup has cooled slightly. Mix lime zest with creme fraiche. To serve, ladle soup into bowls and top with a few pieces of avocado and a dollop of the creme fraiche.
