Monday, April 23, 2012

{ Roasted Red Pepper Soup with Cashew Pesto | Secret Recipe Club }



It was one of those weeks that Friday could not have come soon enough. Work was wild this week and all consuming. With 3 out of the 5 days spending until 9pm or 10pm at the office, I was so looking forward to Friday night. Hubby and I typically celebrate with wine and appetizers each Friday night either just the two of us or with friends. With such an exhausting work week, the idea of just relaxing, drinking wine and watching mindless television was simply perfect. I am looking forward to a fresh week ahead.


How time flies! It is time for April’s reveal for The Secret Recipe Club. If you are not familiar with The Secret Recipe Club, it is an online cooking club that matches up other like minded food bloggers to cook a recipe from each others blogs. The catch is that you do not know who you are matched up with or what they will choose to make. That is the fun part. Check out the site to learn more about all of the fun.


For April I was matched with Carrie of Witchy Kitchen. Carrie is an adventurous eater from Charlotte, North Carolina. She enjoys cooking for her hubby Shan and darling daughter Zoeya. Quentin the cat is not far away from all of the action in the kitchen. Carrie learned to cook through exploring, watching food network, friends and always being fearless to try something new.


After browsing through Carrie’s blog, I finally decided on the Roasted Red Pepper Soup with Cashew Pesto. The cashew pesto was the clincher for me, not too mention I adore anything with roasted red peppers. My doggie Max loves raw red peppers, so I gave him a bit or two while making the soup. He was happy. I made a few adjustments to her recipe but essentially kept it in tact. Hubby and I enjoyed it for dinner on Sunday night with a glass of Sauvignon Blanc and it was just simply perfect. Thank you for a wonderfully simple delicious recipe.


Roasted Red Pepper Soup with Cashew Pesto

Makes 4 bowls (double if you desire more)

Soup

4 large red peppers
1 large white onion, diced
3 cloves garlic, minced
salt & pepper
2 T. butter
1 T. olive oil
3 ½ C chicken broth

Cut each pepper in half, lengthwise. Lay on skin side directly onto the rack Roast the red peppers at 475 in the oven. Roast until they are charred – about 10 to 15 minutes. Move to a glass bowl and cover with plastic wrap and let them steam and cool for about 10 to 15 minutes. Meanwhile, in a medium pot, heat butter and olive oil on medium, and cook the onions and garlic, salt and pepper. When the onions are translucent, add chicken broth and bring to a simmer.

When the peppers are cool enough to handle, peel off the charred skin, scrape out the seeds, and slice. Add the peppers to the broth and cook on low for 30 minutes. Use a hand blender to puree the soup. Taste and adjust seasoning if desired.

Cashew Pesto

1/2 c cashews
1 clove garlic, roughly chopped
1 C. basil leaves (loosely packed), roughly chopped
1/4 C. olive oil + 1 t.
1 t. lemon juice
salt & pepper

In a food processor, pulse cashews and garlic a few time. Add basil, olive oil, lemon juice, salt and pepper. Pulse a few times to a chunky paste. Taste and adjust seasoning if necessary.

Serve soup steaming, spoon a little pesto into the center, and enjoy.










31 comments:

  1. Your photo leaped off of the blog hop!! With our cold, dreary, drizzly week ahead of us, this is just the sort of thing I need to warm my bones. Spring in coastal San Diego isn't all it's cracked up to be!! Wishing you a warmer week!!
    I love that last flying pic you had up on FB. Your pictures always bring me home!

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  2. The real question is...How many bowls of this can I eat before I drown myself in it?

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  3. Beautiful photographs and the food looks fantastic! I love that cashew pesto. I make a very similar one. Yum!

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  4. First of all, I can't stop looking at that napkin or is it a tea towel? Love the colors! Next, the soup looks wonderful, especially with the cashew pesto. I should try my pesto this way sometime instead of pistachios--I bet this is great. :)

    So glad you had a chance to unwind after your tough week!

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  5. Hi Lisa! This was my first time participating, I couldn't wait to find out who got my blog and how it turned out. I'm glad you liked the recipe! Your photos make it look absolutely gorgeous :)

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  6. Love the photo's and the soup with pesto looks delicious. New pesto ideas are great with spring here and the herb garden almost up and running!

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  7. I love roasted red pepper soup but I have to say mine has never looked as elegant as yours! Your pictures are incredible, by the way!

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  8. What a beautiful soup! I can't wait to try it, especially with the pesto! Yum

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  9. Oh I can't wait to make this. I love cashews.

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  10. Your photos are amazing and the soup - definitely this is a must try recipe (as well as the cashew pesto!)

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  11. What deliciousness! Beautiful photos!

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  12. I love anything with roasted red pepper, and cashew pesto sounds like the perfect topper for this soup!

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  13. Oh I am such a sucker for soups! I can't wait to give this a try once it gets cold again...or maybe I won't wait at all ;).

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  14. Cashew pesto is so smart! I am sure it goes well with in the soup - and the colors, my goodness. Just gorgeous :)

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  15. I have used cashews in pesto once, it was delicious! What a great topper for this soup. Gorgeous pictures!

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  16. I don't doubt that the cashew pesto is the clincher! Love the vibrant color of red pepper soup - it boosts your spirits immediately :)

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  17. What a beautiful soup, I can just picture myself dipping a grilled fontina cheese sandwich in it!

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  18. Your photos are fabulous and this soups looks is fantastic. I just love that cashew pesto. Beautiful colors.

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  19. i've never tried cashew pesto! why haven't i thought of that, when cashew is my preferred nuts (as snacks)?! lovely-looking soup!

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  20. What a beautiful soup, and I love the presentation! This would be perfect on a cloudy day.

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  21. beautiful soup I would love it, so pretty and with the cashew pesto sounds great. Photos are wonderful so glad to meet you and follow your blog.

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  22. Delicious looking soup...love the combination of flavor and pesto sound like something I would really love! Thank you for sharing!

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  23. What a beautiful post. I have never thought to make cashew pesto. Great SRC pick.

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  24. wow this look so delicious! glad to be in group C with you!

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  25. Cashew pesto is sooo intriguing and your photos are beautiful! Great and adventurous choice for SRC. Glad to be in group C with you. :)

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  26. The cashew pesto really catches my eye. GREG

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  27. What a delightful soup...love the cashew pepper addition, really lovely!

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  28. nice idea.. thanks for sharing.

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  29. I am making this and bought both raw cashews and roasted cashews . . .which ones do I use for the pesto???

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    Replies
    1. It is up to you but I tend use roasted cashews! Enjoy!!

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