While between jobs in Detroit, I worked for a few months at a place that served only soup - pretty good soup, too. They had one that, after I had decided it was my favorite, they quickly discontinued. With some help from this recipe, I hit on a pretty good replica.
6 red bell peppers
2 T butter
1 onion, finely chopped
2 cloves garlic, minced
2 sprigs fresh rosemary
1 small can tomato paste
2 t sweet paprika
5 c chicken or vegetable stock
1 c orzo
3 T heavy cream
1. Preheat broiler, position rack about 4 inches under element and line cookie sheet (use one with sides!) with foil. Cut the peppers into quarters and remove seeds and ribs. Place peppers on the cookie sheet skin side up. Roast the peppers for 15-20 minutes, until skins are mostly blackened. Using tongs, place peppers in a large ziploc (also, pour in any juices collected on the foil) to steam and set aside for 20 minutes. Remove peppers, peel blackened skins and chop coarsely.
2. In a deep soup pot, melt butter over medium heat. Add onion and garlic and sauté until tender and translucent. Add rosemary, tomato paste and paprika, stirring until tomato paste is well distributed. Add peppers and chicken stock, bring it all to a boil and simmer for 15 minutes.
3. Remove rosemary from the soup. Using a stick blender, process soup until fairly smooth and no large pieces remain. Add one cup of hot water to soup, stir well and bring back to boil. When boiling, add orzo and cook according to package directions. After orzo is cooked, turn down heat and stir in cream. Adjust seasonings and serve.
