the saturday soup – creamy red pepper March 12, 2011

This is possibly the easiest soup I’ve ever made. It needed to be – there is a lot of stuff going on these days. A lot of change. Shifts in the force. Signs pointing me in some new directions. I’ve alluded to it previously but we’re making some big steps..and I couldn’t share until I knew. Knew for sure. All this effort to clean out closets and pantries isn’t spring cleaning although it very well could be called that. We’ve spent a year in a half in a space that while it has plentiful natural light, it isn’t plentiful on space. It certainly isn’t plentiful in warm fuzzy feelings. There have been some bumpy roads with being in a space that just isn’t us. So all that big life stuff I mentioned?

We’re moving. Abandoning loft life to take another small step towards being thirty-something nesting hipsters. As much as I make fun of it, I can’t wait. Being in this minimal space was fun at first. Who cares if you drop an ice cube on the floor…or tomato sauce? It’s concrete – just wipe it up. No urgency. Clutter is kind of expected behind the few doors build into the place. The novelty wore off fast and – outside of being a cool space to have groups of people over for dinner and drinks – the unhouselikeness of it all has been wearing on us for a long time. As of this weekend, we’re moving into a house. With bedrooms…and DOORS. All the space we need to pursue our personal interests. Dedicated studio space. A yard to plant tomatoes in. Our grill can be released from foster care and be used religiously. I’m giddy…absolutely giddy…and I can’t wait to share this space with you and the process of building a home together.

That having been said, in the midst of all of this, I’m booked for 10 days straight and moving in the spaces between. I’ll still be cranking out a Saturday Soup for you next weekend…but other than that…it’s going to be quiet around here for a week or so. Thankfully, I’ll get to see some of you this weekend in Savannah for the Go Savor Culinary Retreat. I’m teaching a styling workshop with my friend Helen…and getting a chance to visit with Paula and Chris and meet some bloggers I’ve been following for a while but never in real time. It’s a big treat and I hope to have time to share that with you when I get back. Thanks to everyone who sent me comments and notes about the “life stuff” – your support continuously amazes me.

Now…about this soup. It’s so easy I’m almost embarassed to post it as a “recipe”. I’m not sure how it’s been in your part of the world but for us here…red bell peppers have been insanely expensive. I dare say…prohibitive. When at the market the other day, they were on sale for $1.19 a pound so I snatched up a few. So in between packing the endless closet of prop dishes and vintage barware, I simmered these peppers in some stock, whizzed it together and seasoned it. With a chunk of foccacia, it was a nice break for the chaos around here. The key to this soup is the heaping spoonful of yogurt stirred in at the end – it helps cut the acid associated with red bell peppers. This is a great alternative to a tomato soup and I could see this being served cold once the weather warms up.

Creamy Red Pepper Soup – serves 4 to 6 as a small soup course

  • 2 tbsp. grapeseed oil
  • 1 large shallot, minced
  • 3 large (3″ inches long) red bell peppers, de-seeded and evenly chopped
  • 4 -5 cups water
  • 2 tbsp. low fat greek yogurt
  • salt and fresh ground pepper to taste
  • garnish options: nicoise olive sea salt (shown), chives, chopped parsley, a drizzle of olive oil

– In a large soup pot with a lid, heat up the grapeseed oil over medium heat. When shimmering, add the shallot and saute for 1-2 minutes. Add the chopped red bell pepper and stir to coat. Allow to cook until they start to soften 5-6 minutes. Pour in water (enough to just cover the chopped peppers) and simmer until tender – about 20 minutes. Remove from heat and allow to cool slightly. Working in batches, puree the soup in a high powered blender or Vitamix – you could also do this in the soup pot with an immersion blender but I think the texture is more even when you use a standing blender. Return soup to pot, season with salt and pepper to taste and warm back up over medium heat. Add the greek yogurt and whisk in to combine and remove the lumps. Once heated through, garnish and serve. This soup with hold up for a few days if stored in an airtight storage container.


Sasa Mar 12, 2011 12:03 pm

Congratulations! How exciting about…well, everything. We’ll be waiting for you ^_^

Averie (LoveVeggiesAndYoga) Mar 12, 2011 03:03 pm

The soup looks delicious! I love red peppers!

Rachelino Mar 12, 2011 04:03 pm

Congratulations, Tami!! How exciting to move into a real house. My best friends moved from a loft to a house a few years ago and they were most excited about having DOORS to close, and more privacy in the space. I look forward to seeing what goes into that yard and onto that grill! xo

Angharad Mar 12, 2011 04:03 pm

Gosh I can understand why you’re so excited! It’s hard, isn’t it, to admit sometimes that what we want is more conventional than we first imagined. Super congrats to you on moving into a house – I hope you love it!

snippets of thyme Mar 12, 2011 08:03 pm

Congratulations on your decision to move. Your soup looks delicious. Often, its really nice to come across something that looks simple and easy. There is a lot of sophisticated stuff out here!

Violette the Bearess Mar 13, 2011 12:03 pm

Congratulations on your new home adventures! and thank you for taking the time to still give us a recipe. You’re crazy- but this is yummy!

Kalynskitchen Mar 13, 2011 01:03 pm

Tami, I’m very excited for you to have a space to grow vegetables. Hope you guys will be very happy there!

Amanda Mar 13, 2011 08:03 pm

Congratulations on the move! The soup looks fantastic!

winnie Mar 13, 2011 09:03 pm

Congrats on the move, Tami! I presume there’ll be much more kitchen space to work in too!

Did you find using water to be sufficient in this soup rather than stock? or would veggie stock sway the taste of the red bell peppers?

Vanessa Nielsen Mar 13, 2011 10:03 pm

Looks amazing. Good luck with the move!

Amy Mar 13, 2011 11:03 pm

This soup sounds absolutely perfect. Best wishes on settling into your new house and making it a home.

Allison Mar 17, 2011 02:03 pm

Ooooh this looks so good! I love red pepper soup and I love how simple this recipe is!

tinytearoom Mar 19, 2011 12:03 am

oh, this is really simple. simply delicious. good luck with moving. we recently made the big move to not only live together but it was the first time we both have moved away from home. I think he makes a wonderful housemate.

Maris (In Good Taste) Mar 23, 2011 07:03 am

Congratulations on the new house! Soup looks delish and you know what would be perfect with it-Westminster oyster Crackers of course!

Monster Librarian Mar 23, 2011 07:03 pm

Congrats on the move, sounds lovely!!

brian Apr 3, 2011 04:04 am

I make an even easier version of this soup- and you get some added fiber. Just add some soft beans – canned butter beans work best. Half beans/half roasted red peppers from the jar- add some Hotshot (black and hot pepper mix)- cook in chicken broth- then blend.

TheGourmetCoffeeGuy Apr 3, 2011 10:04 pm

Your creamy red pepper soup sounds delicious. Really like the use of shallot and Greek yogurt as ingredients. Wonder how the taste would change if using orange or yellow peppers instead. Thank you for the clear preparation steps, will definitely try it. Nice photo.

robyn Apr 15, 2011 09:04 pm

This soup is fantastic! I took the liberty of sauteeing some chopped broccoli with the onion, and also squeezing some fresh lemon juice in at the end, after the yogurt was incorporated.

Thank you for a new yummy vegetable for my kids, it’s a house favorite now!

Nav May 1, 2011 03:05 pm

Not sure if this is feedback but its me making the recipe

Enjoyed making this, going to try some of the other soups when I get a chance (and try not to make sure a big production out of it :) )

[…] Written by one of my newest friends-in-real-life, Tami, Running With Tweezers is lovely to look at and even more of a pleasure to read. Tami has a great sense of style, and it’s very obviously reflected in her blog. I’m dying to make her most recent Saturday Soup. […]

Tuinmeubelen Mar 17, 2012 05:03 am

Your preparation looks delicious… How much time does it takes to prepare???

dissertation editors Dec 24, 2013 06:12 pm

great soup. cook this – consistently every week. real jam