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Roasted Red Pepper Soup With Broccoli Pesto Trees (Food Network Kitchens) Recipe

Roasted Red Pepper Soup With Broccoli Pesto Trees (Food Network Kitchens) Recipe

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Roasted Red Pepper Soup With Broccoli Pesto Trees (Food Network Kitchens)

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Ingredients:

Serving

1/4 cup blanched almonds
kosher salt
1 1/2 cups small broccoli florets
1 cup packed fresh basil
2 cloves garlic , smashed
1/2 cup extra-virgin olive oil
1/4 cup grated parmesan cheese
3 red bell peppers
2 tbsp extra-virgin olive oil
1 stalk celery, diced
1 medium carrot, diced
1 large leek (white and light green parts only), halved lengthwise and thinly sliced crosswise
kosher salt
1 tbsp fresh thyme
2 tbsp tomato paste
1 quart low-sodium chicken broth
1 small russet potato, peeled and diced
8 slices white bread

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	693.05 Kcal (2902 kJ)
Calories from fat	424.25 Kcal
		% Daily Value*
Total Fat	47.14g	73%
Cholesterol	5.5mg	2%
Sodium	498.58mg	21%
Potassium	1081.51mg	23%
Total Carbs	53.78g	18%
Sugars	11.16g	45%
Dietary Fiber	11.28g	45%
Protein	19.44g	39%
Vitamin C	149.9mg	250%
Vitamin A	2.4mg	79%
Iron	42.7mg	237%
Calcium	555mg	55%

Amount Per 100 g
Calories	111.27 Kcal (466 kJ)
Calories from fat	68.11 Kcal
		% Daily Value*
Total Fat	7.57g	73%
Cholesterol	0.88mg	2%
Sodium	80.04mg	21%
Potassium	173.63mg	23%
Total Carbs	8.63g	18%
Sugars	1.79g	45%
Dietary Fiber	1.81g	45%
Protein	3.12g	39%
Vitamin C	24.1mg	250%
Vitamin A	0.4mg	79%
Iron	6.9mg	237%
Calcium	89.1mg	55%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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