This recipe is courtesy of (John) Elway’s restaurant at The Ritz-Carlton Denver.  My husband came across it while reading an article on line.  We just love everything red pepper based and couldn’t wait to make this dish.

Is this soup the level of excitement “The Drive” gave fans so many years ago? Sadly, not if you are expecting the flavor of red pepper.  This recipe would probably be more aptly named Tangy Tomato Soup.

On closer examination of the recipe, I noticed that the article indicated that this soup is “adapted” from Elway’s ….which, like a good politician, says one thing but could mean another. I don’t know if this recipe is the real McCoy or not, but if so, it needs a hail mary to reach touchdown status.

So, did I have anything to do with the outcome of this fumbled version?


Because we did not have sherry vinegar and it was not available at our local grocery store, I substituted red wine vinegar.  Sherry vinegar is sweeter than the red wine which could explain the source of the tang. Adding a little agave nectar or using rice vinegar could have given this soup a sweeter taste.

As a tomato soup, I would give this recipe two thumbs up. But I am on a quest for a game winning roasted red pepper recipe that will sack Elway’s version. Stay tuned….

Taken directly from the article:

4 red bell peppers
5 tbsp vegetable or canola oil, divided (optional, I did not use oil)
salt and freshly ground pepper
2 onions
3 large carrots, chopped
3 large garlic cloves, coarsely chopped
1 (28 oz) can whole peeled tomatoes
6 cups water
3 tbsp sherry vinegar, or as desired

Heat the broiler.  Core the bell peppers and place them, skin side up, on a baking sheet. Drizzle over 2 tbsp oil (optional) 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.
Heat a grill or grill pan over medium-high heat until hot. Meanwhile, peel the onions and halve them lengthwise. Coat the onions with 1 tbsp canola oil (optional) 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.
In a large, heavy bottomed pot, heat the remaining 2 tbsp of oil (or use water, as I did) 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 tsp of salt and 1/2 tsp 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.
Stir in the tomatoes and peppers. Cook, stirring frequently, for about ten 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.
Blend the soup using an immersion blender or in batches using a stand blender(or the vitamix) and strain. Add the sherry vinegar, and season to taste with salt and pepper. This makes a generous 2 quarts.

Will the Patriots take it this year?  Leave a comment…