Roasted Bell Pepper Soup with Fresh Homemade Challah
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INGREDIENTS
Challah:
- 7 cups/1 kilogram bread flour
- 1 tablespoon/15 grams dry yeast
- 1 tablespoon/15 grams salt
- ⅓ cup/80 grams sugar
- ½ cup/120 milliliters oil
- 1¼ –1⅔ cups/300–400 milliliters cold water
- 1 large egg, for brushing
- ~2 tablespoons sesame seeds, optional
Soup:
- 5 large bell peppers, all colors, sliced into strips
- 1 head of garlic, halved
- 2 carrots, peeled and diced
- 2 medium onions, peeled and quartered
- 4 tablespoons olive oil
- 1 teaspoon coarse salt
- 13.5 oz/400 milliliters coconut cream
- 1 teaspoon salt
- 1 teaspoon curry powder
- ¼ teaspoon black pepper
Toppings:
- Gouda cheese slices, or your favorite kind
- Fresh basil leaves
INSTRUCTIONS
Dough:
- In a stand mixer fitted with a dough hook, combine all ingredients except the water. Gradually add the water until the dough is sticky and no dry flour remains. Knead at medium speed for 15 minutes, or until the dough is smooth, elastic, and rich in gluten. Transfer to a greased bowl, cover, and let rise for 1–2 hours, or until doubled in size.
Soup:
- Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper. Arrange the peppers, garlic, carrots, and onions on the tray. Drizzle with olive oil and sprinkle with coarse salt. Roast for 30 minutes, or until softened.
- Transfer the roasted vegetables to a pot, add the coconut cream, and blend with an immersion blender. Adjust the consistency with water if needed. Bring to a boil, season with spices, and adjust to taste.
- Punch down the dough and divide it into 32 pieces, each weighing about 50 g (1.8 oz). Flatten each piece, fold in the sides, and roll into smooth cylinders. Braid the pieces into 6 challah rings (5 strands each), shaping them into circles. Place each around an ovenproof bowl brushed with oil to create a bread bowl shape. Place the challah rings on a parchment-lined tray, cover, and let rise for 20–30 minutes.
- Preheat the oven to 350°F (180°C). Brush the challah with beaten egg, sprinkle with sesame seeds, and bake for 15–20 minutes, or until golden brown.
- Cool slightly, pour the soup into the bread bowls, and top with cheese, basil, and black pepper. Serve warm.
MY NOTES
FAQ
What makes roasted bell pepper soup unique?
Roasted bell pepper soup is unique due to its deep, smoky flavor achieved by roasting the peppers and vegetables before blending. This process enhances the natural sweetness of the bell peppers and caramelizes the onions, carrots, and garlic, creating a robust and well-rounded taste. The addition of spices like curry powder provides warmth, while coconut cream adds a creamy texture without overpowering the other flavors. Its vibrant color also sets it apart, making it as visually appealing as it is flavorful. This combination of roasting and creamy elements gives the soup a distinctive taste and texture.
Substitute coconut cream in this roasted bell pepper soup
You can substitute the coconut cream with heavy cream, Greek yogurt, or cashew cream for similar richness. If you prefer a lighter soup, vegetable broth or a splash of plant-based milk such as almond or oat milk works well. These alternatives maintain the soup’s smooth consistency without overpowering the roasted flavors. For a dairy-free option, blended soaked cashews or silken tofu can add creaminess while keeping the recipe vegan-friendly. Adjust the seasoning slightly to balance the flavors based on your chosen substitute.
What are some good substitutes for the challah?
If challah is unavailable, there are several excellent bread substitutes for serving with roasted bell pepper soup. Brioche is a close alternative due to its soft, slightly sweet texture, making it ideal for bread bowls. Alternatively, sourdough bread adds a tangy flavor and sturdy structure for holding soup. A simple crusty white bread, such as a boule or artisan loaf, also works well, especially when hollowed out as a soup bowl. For smaller servings, dinner rolls or even store-bought bread bowls can be convenient substitutes. Choose bread with a soft interior and a firm crust for the best results.
Can I prepare the challah dough ahead of time?
After kneading the dough and allowing it to rise, punch it down, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. Chilling slows the fermentation process, so the dough will rise gradually. When ready to use, let the dough come to room temperature for about an hour before shaping and braiding. This method is convenient for planning ahead, especially for busy schedules or when preparing multiple components of a meal. Proper refrigeration also enhances the dough’s flavor by allowing a slow fermentation process.
What are the best types of cheese to pair with this soup?
Cheese can elevate the flavors of roasted bell pepper soup, and several types complement its smoky and creamy profile. Gouda, especially smoked Gouda, enhances the soup’s roasted flavors. Parmesan adds a sharp, nutty contrast, while mozzarella offers a mild creaminess that melts beautifully. Cheddar, either mild or sharp, provides a bold and tangy kick. For a softer option, goat cheese adds a tangy, creamy texture. Choose a cheese that melts easily if added to the soup, or crumble firmer cheeses on top for a flavorful garnish. Experiment with your favorite cheese to find the perfect pairing.
Can I roast the vegetables on a stovetop instead?
You can roast vegetables for the roasted bell pepper soup on a stovetop if you don’t have access to an oven. Use a heavy-bottomed skillet or grill pan over medium heat. Add a drizzle of olive oil and place the peppers, garlic, carrots, and onions in the pan, cooking until they develop a charred, caramelized exterior. Turn the vegetables occasionally to ensure even roasting. While the stovetop method may not produce the same depth of flavor as oven roasting, it’s a convenient alternative. Covering the pan during cooking can help soften the vegetables more evenly while retaining their smoky flavors.
How to braid challah for beginners
Braiding challah can seem intimidating, but starting with simpler techniques helps build confidence. For beginners, a three-strand braid is easiest. Divide the dough into three equal strands, pinch them together at the top, and braid by alternating the outer strands over the middle one, repeating until you reach the end. Pinch the bottom ends together to secure the braid. As you gain confidence, try more intricate braids, such as four-strand or five-strand braids, following step-by-step guides or videos. Practice makes perfect, so don’t worry if the first attempt isn’t flawless—the taste will still be delicious!
Can this recipe be made gluten-free?
This roasted bell pepper soup recipe can be adapted to be gluten-free with some adjustments. For the challah, use a gluten-free bread flour blend specifically formulated for yeast breads. These blends often include xanthan gum or guar gum to mimic gluten’s elasticity. Adjust the water quantity as gluten-free flours absorb liquids differently. For the soup, ensure all ingredients, such as coconut cream and spices, are certified gluten-free. While gluten-free challah may not have the same texture as traditional challah, it can still be braided and baked. Alternatively, serve the roasted bell pepper soup with gluten-free bread or rolls for an easier substitution.
Variations for this roasted bell pepper soup
Roasted bell pepper soup is versatile, and you can experiment with various ingredients and flavors. For added protein, incorporate cooked lentils or chickpeas. To make it spicier, add roasted chili peppers or a pinch of cayenne pepper. Swap the coconut cream with heavy cream or cashew cream for a different texture. For an earthy twist, blend in roasted tomatoes or eggplant. Garnish with fresh herbs like cilantro or parsley instead of basil, or top with croutons for added crunch. Incorporating spices such as smoked paprika or cumin can also enhance the soup’s smoky and savory profile.
How to store leftover roasted bell pepper soup and challah
To store leftover soup, let it cool completely before transferring it to an airtight container. Refrigerate for up to 3–4 days or freeze for up to 3 months. Reheat on the stovetop or microwave, adding a splash of water if the soup thickens. For leftover bread bowls, remove any residual soup, wrap them tightly in plastic wrap or foil, and store them at room temperature for up to 2 days. To revive their texture, reheat in the oven for a few minutes before serving. Avoid refrigerating bread bowls, as this can make them dry or stale faster.
Can I use frozen bell peppers for the soup?
Yes, frozen bell peppers can be used for roasted bell pepper soup if fresh ones are unavailable. While frozen peppers won’t caramelize as well during roasting due to their higher water content, they still provide the necessary flavor. Thaw the peppers before roasting to remove excess moisture and pat them dry. Roast them alongside the other vegetables, or sauté them in a pan if oven roasting isn’t an option. The soup’s final flavor may be slightly milder compared to using fresh peppers, but the coconut cream and spices will help maintain a rich, delicious taste.
What are some tips for roasting vegetables evenly?
To roast vegetables evenly, start by cutting them into uniform sizes to ensure even cooking. Arrange them in a single layer on a parchment-lined baking tray, leaving some space between pieces to allow air circulation. Toss the vegetables in olive oil to promote caramelization and prevent sticking. Use a preheated oven set to 180°C (350°F) and rotate the tray halfway through cooking for consistent heat exposure. Avoid overcrowding the tray, as this can cause the vegetables to steam rather than roast. Keep an eye on the roasting time, as smaller pieces may cook faster than larger ones.
How do I make the soup spicier or milder?
To make the soup spicier, add roasted chili peppers, cayenne pepper, or a few dashes of hot sauce while blending the roasted vegetables. Smoked paprika or red pepper flakes can also enhance the heat without overpowering the roasted flavors. To make the soup milder, reduce or omit spices like curry powder and ensure no spicy peppers are used. Adding extra coconut cream or blending in more carrots can balance any strong flavors and create a sweeter profile. Adjust seasonings gradually, tasting as you go to achieve your desired spice level.
What other herbs can I use instead of basil for garnish?
If basil isn’t available, other fresh herbs can complement the flavors of roasted bell pepper soup. Parsley adds a mild, fresh flavor, while cilantro introduces a slightly citrusy note. For a more aromatic option, try fresh thyme or oregano. Dill can provide a unique and slightly tangy touch. Chives or green onions are great for a mild oniony flavor. Experiment with different herbs to match your preference or the season, as each one brings its own unique twist to the dish without overpowering the roasted and creamy soup base.
