I grew up in the Southeast where the average winter temperature was 50° and anything in the 30s was nearly considered a sin. However, on those cold, crisp mornings, you could often find me standing outside of Bank of America Stadium (or Ericsson, if you remember those days) tailgating and preparing to watch my Carolina Panthers do work (Keep Pounding!). My mom and I would often stay up until 2 or 3am prepping all sorts of delicious tailgating food while Dad would get the car packed with all things football (we’re talking themed plates, napkins, cups, you name it), get the grill on the tailgate, and the coolers locked and loaded. Often times, it was hurry and get there so we had time to grill the meat, spread the sides, and enjoy a mimosa all in time to make it inside for kickoff.
This recipe is an adaptation of a go-to that Mom and I would make for those extra-cold tailgates – I’m lookin’ at you MNF! Mom loved Rachel Ray’s adorable portmanteau of “stoup” and made the original warm-you-from-the-inside recipe not just for night games, but we would enjoy it on a rare snowy afternoon or even a Sunday morning tailgate. Hey, if you can have breakfast for dinner, why not have dinner for breakfast sometimes? Over the years with a little influence from my time living in Texas and the Southwest (Viva Las Vegas!), I’ve changed a few key things to add some smokiness and a little Mexican flair. This is now a go-to when that thermostat drops below 60° and you’re convinced people living in cold environments must be an entirely different breed.
Roasting the vegetables adds a deep, smoky flavor that will make this soup taste like it has stewed for hours, even days! The use of both ground beef and chorizo renders additional smoky depth while maintaining that feel-good familiar taste. Feel free to omit either meat and increase the amount of the one you choose to use. Don’t skimp on the cumin and smoked paprika to really bring in that Southwest flair!
Roasted Bell Pepper Soup
Equipment
- Stock Pot or Dutch Oven
- Food Processor (Optional)
Ingredients
- 3 Bell Peppers Use a mix of colors for visual appeal
- 1 Lg Onion White or Yellow
- 4 Cloves Garlic, unpeeled
- 2 Tbsp Oil, plus more for drizzling Use your preferred oil for sautéing
- 1 lb Lean Ground Beef
- 1/2 lb Chorizo
- 28 Oz Can Crushed Tomatoes
- 1 Qt Chicken Broth
- 1 Cup Uncooked Orzo
- 1 tsp Cumin, divided
- 1/2 tsp Allspice
- 1 tsp Smoked Paprika, divided
- Salt & Pepper To Taste
- 10-12 leaves basil, torn (more or less, to taste)
- Parmesan Cheese to top (optional)
Instructions
To Roast Vegetables
- Preheat oven to 465° F
- Quarter the bell peppers and remove the ribs and seeds
- Remove the root and top of the onion, and cut into quarters
- On a parchment-lined baking pan, place bell peppers and onion and drizzle lightly with oil. Sprinkle lightly with salt and pepper.
- Place unpeeled garlic on a small sheet of tin foil and drizzle lightly with olive oil. Wrap the garlic and place on same pan as peppers and onion.
- Place all vegetables in the oven for approx. 20 minutes, checking after 10 mins, then every 5 mins. The goal is to get some char/blistering on the skin of the peppers.
- Dice the peppers into bite-sized pieces. You can do this by hand or add in with the onion and garlic in the next step.
- Peel your garlic and, along with the onion, add to a food processor and pulse lightly until the onion is chopped into bite-sized pieces. Note: You can also do this by hand, but the onion will be very slippery and soft, so be sure to use a very sharp knife and a whole lot of caution!
For the Soup:
- Using a Dutch oven, stock pot, or other heavy bottomed large pot, heat oil over medium-high heat, then add ground beef and chorizo. Salt and pepper lightly to start building flavor.
- Once meat is almost cooked through, add your roasted vegetables (peppers, onion, and garlic). Season with 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp allspice. Stir until nicely combined.
- Add tomatoes (undrained) and chicken stock. Turn stove to high and bring to a boil.
- Once boiling, add orzo and continue to boil approximately 4-6mins, until orzo is al dente. Stir occasionally to prevent sticking to the bottom of the pot.
- Reduce heat to low, stir in remaining seasonings and S&P to taste. Fold in torn basil leaves. Cook on low for another 2 minutes to infuse flavors.
- Distribute into serving bowls and top with parmesan, to taste. Serve immediately.
Notes
- If you prefer to peel the bell peppers, roast them whole, then immediately cover to steam them for another 15-20 minutes until cool enough to handle. This is best done in an airtight container or a paper lunch bag. Use your hands or paper towels to rub the skin off the pepper. You can use your nails or a paring knife for the stubborn bits, taking care not to pierce the skin.