Roasted Red Pepper Soup with Spinach Puree

  • Servings: 24
  • Rating:


  • 8 1/2 pounds red bell peppers, cut into strips
  • 1 1/4 cups olive oil
  • 3 1/4 pounds onions, diced
  • 3 ounces garlic, minced
  • 1 gallon plus 2 cups chicken stock
  • salt and black pepper
  • 2/3 cup Kikkoman Less Sodium Soy Sauce
  • Spinach Puree (recipe below)


In braising pan over medium heat, saute peppers in 3/4 cup olive oil until slightly charred and very soft. In saute pan over medium heat, heat 1/2 cup olive oil. Add onions and garlic; saute about 10 minutes or until translucent. Add onions to peppers. Mix in stock, 2 teaspoons salt and 1 1/2 teaspoons pepper. Bring to boil, reduce heat and simmer 10 minutes. Mix in soy sauce. Strain and reserve juices. Puree solids in blender, adding enough of the juices to make a soup of medium cream soup consistency. Adjust seasoning with salt, pepper and soy sauce. (Yield: about 2 gallons)

To make Spinach Puree: Blanch 10 ounces trimmed spinach in 2 quarts boiling water. Drain spinach, shock in ice water and drain again. Puree in blender with 2 tablespoons vegetable oil and 1 teaspoon soy sauce. Blend in water, as needed, to make puree the same consistency as soup. Season with salt and black pepper. (Yield: about 1 3/4 cups)

For each serving, to order: Ladle 1 1/4 cups soup into bowl. Drizzle Spinach Puree onto surface of soup. “Paint” a design with skewer or knife blade.