Join KindChef Deb to make a Chilled Roasted Red Pepper and Fennel Soup (based on this recipe from Once Upon a Chef.) After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Chilled Roasted Red Pepper and Fennel Soup
Ingredients
- 12 red bell peppers (about 6 pounds), seeded and quartered
- 9 large vine-ripened tomatoes (about 3 3/4 pounds), quartered
- 6 medium yellow onions, peeled and quartered
- 2-3 bulbs of fennel, cleaned and quartered
- 18 cloves garlic, peeled
- 1/2 cup extra virgin olive oil
- 3 tablespoons kosher salt, divided
- 3 tablespoons fresh chopped rosemary, plus more for garnishing the soup
- 1/3 teaspoon cayenne pepper
- 7 1/2 cups water
- 3 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 400°F. Line a baking sheet with heavy duty aluminum foil for easy clean-up. Place the bell peppers, tomatoes, onions, fennel and garlic on the prepared baking sheet and toss with the olive oil and 2½ tablespoons of the salt. Roast for about 40 minutes, or until the vegetables are just starting to brown.
- Transfer the vegetables and all the juices to a food processor fitted with the blade attachment. Add the rosemary, cayenne pepper, and remaining salt and purée until almost smooth.
- Transfer the mixture to a bowl; add the water and balsamic vinegar. Chill in the refrigerator until cold. Taste and adjust seasoning with salt and/or balsamic vinegar if necessary. (Note that the soup thickens as it chills; you can thin with a bit of water if necessary.)
- Serve cold, garnished with fresh rosemary if desired.
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Chilled Roasted Red Pepper Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- Here2Help @ Bethesda Presbyterian Church, 7611 Clarendon Road, Bethesda. (Go down driveway next to brick house just before the church on Clarendon and look for coolers labeled for soup donations). Drop off Sundays, 9:30 am-12 noon.
- Homes Not Borders 3610 East St., Landover. Drop off daily 10 am-2 pm. NOTE: Soups dropped here must be vegetarian or Halal only, as they will be shared with newly arriving refugee families in the area.
- Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Thursdays, or Fridays 9-11 am.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
- Community Refrigerators located in Los Angeles
See you in the KindSoup kitchen!
Learn more about this KindWorks program
