3 (9)

Appetizers, Healthy Eating, Mains, Soups, Vegetarian

Elway's charred red pepper soup

Elway's charred red pepper soup
Ricardo DeAratanha / Los Angeles Times

Dear SOS: I get to Denver a few times a year, and at Elway's restaurant in the Ritz-Carlton, they serve a terrific charred red pepper soup. Can you get the recipe? Dave Wohl Sudbury, Mass. -- Dear Dave: Elway's was ... Read more

Total time: 1 1/2 hours | Serves 6 to 8
  • 4 red bell peppers
  • 5 tablespoons vegetable or canola oil, divided
  • Salt and freshly ground pepper
  • 2 onions
  • 3 large carrots, chopped
  • 3 large cloves garlic, coarsely chopped
  • 1 (28-ounce) can whole peeled tomatoes
  • 6 cups water
  • 3 tablespoons sherry vinegar, or as desired

Step 1Heat the broiler. Core the bell peppers and place them, skin-side up, on a baking sheet. Drizzle over 2 tablespoons oil and season with a generous pinch of salt and pepper. Broil the peppers until they are well-charred but not burnt, 3 to 5 minutes depending on the heat of the broiler.

Step 2Heat a grill or grill pan over medium-high heat until hot. Meanwhile, peel the onions and halve them lengthwise. Coat the onions with 1 tablespoon canola oil and season with a pinch each of salt and pepper. Grill the onions on all sides until well-charred. Set aside until cool enough to handle, then trim off the root end and coarsely chop the onions.

Step 3In a large, heavy-bottomed pot, heat the remaining 2 tablespoons of oil over medium-high heat until hot. Add the onions and stir around the pot for a minute to soften, then add the carrots. Cook, stirring occasionally, until the onions are translucent. Stir in 2 teaspoons of salt and one-half teaspoon of pepper, along with the garlic. Continue to cook, stirring frequently, until the carrots are softened slightly and the garlic is aromatic, 1 to 2 minutes.

Step 4Stir in the tomatoes and peppers. Cook, stirring frequently, for about 10 minutes to develop the flavors. Add the water and bring the soup to a simmer. Reduce the heat to a gentle simmer, loosely cover the pot and cook for 45 minutes.

Step 5Blend the soup using an immersion blender, or in batches using a stand blender, and strain. Add the sherry vinegar, and season to taste with salt and pepper. This makes a generous 2 quarts soup.

Note: Adapted from Elway's at the Ritz-Carlton Denver.


Banana Leaf Grilled Fish With Habanero Beurre Blanc
Banana Leaf Grilled Fish With Habanero Beurre Blanc

Spicy mac and cheese
Spicy mac and cheese

Thai coconut-egg custard (sangkaya)
Thai coconut-egg custard (sangkaya)


Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Wax bean Nicoise with bottarga and Cetara anchovy crostone
Pig ear terrine
Buffalo chicken wings with blue cheese dressing
Gambas cozidas (poached shrimp with spicy tomato and garlic sauce)