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Roasted Red Pepper Soup with Spinach Puree

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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 Puree (recipe below)


In braising pan over medium heat, saute peppers in 3/4 cup olive oil until slightly charred and very soft. In saute pan over medium heat, heat 1/2 cup olive oil. Add onions and garlic; saute 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. Puree 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 Puree: Blanch 10 ounces trimmed spinach in 2 quarts boiling water. Drain spinach, shock in ice water and drain again. Puree in blender with 2 tablespoons vegetable oil and 1 teaspoon soy sauce. Blend in water, as needed, to make puree 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 Puree 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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