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Roasted Red Pepper Soup with Roast Beef Sliders

When it comes to feeding a crowd, there aren’t many easier options than soup and sandwiches. The red pepper soup is creamy without cream and perfect for dunking. This recipe makes 12 sliders, which of course you can easily double. But if you have that many people staying with you — well, maybe ordering pizza isn’t such a bad idea.

Roasted Red Pepper Soup with Roast Beef Sliders

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By Mrs. Kossenfloffer Serves: 6-8
Prep Time: 30 minutes Cooking Time: 1 hour

A creamy soup without cream served with roast beef sliders

Ingredients

  • 2 onions, peeled and chopped
  • 3 carrots, peeled and chopped
  • 1 parsnip, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 quart chicken or vegetable broth,
  • 6 red bell peppers, roasted, seeded, deveined, peeled and roughly chopped
  • 1 teaspoon fresh thyme
  • 15 ounce can of chopped tomatoes
  • salt and pepper to taste
  • 1/2 cup of white rice
  • fresh basil leaves, for serving
  • scallions, sliced, for serving
  • sour cream, for serving
  • Sliders makes 12 sliders
  • 1 1/2 pounds deli roast beef, sliced thinly
  • 12 slider buns such as Martin’s
  • 1/2 pound provolone
  • 1/2 cup French fried onions (optional) such as French’s
  • sliced pickles (optional)
  • melted butter
  • spicy Russian dressing (recipe follows)

Instructions

1

For the Soup

2

Preheat the oven to 350. Place the peppers on a sheet pan and cook for about 30 minutes, until the skin starts to darken and blister. Remove from the oven. Wrap in foil. When the peppers are cool, peel the skins, remove the ribs and seeds and chop

3

In a heavy pot, sauté the onions, carrots and parsnip until softened. Add the garlic and sauté for 2 minutes.

4

Add the red peppers, stock, thyme, tomatoes and rice. Bring to a boil and then reduce heat to a simmer. Cook for 30 minutes.

5

Working in batches, puree the soup in a blender. (Don’t overfill the blender.) Return soup to the pot and keep warm until ready to serve.

6

For the Sliders

7

Preheat the oven to 350.

8

Cover the bottom of a 9 x 13 inch baking dish with a little bit of the melted butter. Without separating the rolls, place the bottoms in the baking dish. Spread the dressing over the rolls. Place the roast beef, provolone, onions and pickles. Place the tops of the buns over the sliders and brush with melted butter. Bake for 15 minutes.

9

For the dressing, combine equal parts mayonnaise and ketchup, add a touch of Dijon mustard to taste and hot sauce to taste.

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