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Roasted Red Pepper Soup with Spinach Pure'e

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Yield: 24 servings

kikkoman products used:


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 Purée (recipe below)


In braising pan over medium heat, sauté peppers in 3/4 cup olive oil until slightly charred and very soft. In sauté pan over medium heat, heat 1/2 cup olive oil. Add onions and garlic; sauté 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. Purée 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 Purée: Blanch 10 ounces trimmed spinach in 2 quarts boiling water. Drain spinach, shock in ice water and drain again. Purée in blender with 2 tablespoons vegetable oil and 1 teaspoon soy sauce. Blend in water, as needed, to make purée 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 Purée onto surface of soup. “Paint” a design with skewer or knife blade.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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