Roasted Red Pepper Soup

Roasted Red Pepper Soup

Ingredients:

4-6 red bell peppers, cut in half with seeds and stems removed
2 TB. olive oil
1 TB. butter
1 large onion, minced
3 cups chicken broth
1-2 TB. thyme
4 whole bay leaves
1/2 tsp. ground pepper
1 tsp. garlic powder
1 TB. parsley flakes (or basil - your pick)
salt to taste
1 cup whole milk (or 2% - your pick)

Directions:

Preheat oven to 350 degrees. Place the red peppers on a non-stick pan, cut side down. Bake in the oven until the skin starts to blacken and blister, about 20-30 minutes. Remove the peppers and place in a bowl and cover with plastic. Let cool for 15 minutes.

In a stock pot, heat the olive oil and butter over medium heat. Add the onion and saute until translucent. Add the chicken or vegetable stick and all of the spices and salt to taste. Bring to a gentle boil.

Meanwhile, once the peppers have cooled remove as much skin from the peppers as possible. Usually about 50%-75% can be removed, but that’s ok! Add the peppers to the pot. You can use a stick blender, or puree in a blender in small batches, (with the middle part off so the steam can escape, just add a towel over it, so it doesn’t splatter all over). Add the milk and return to a simmer. Cook until heated through.

Prep time: 40 min (includes roasting peppers)
Cooking time: 20 min.
Serves 4-6

Deeeeeeelicious!!

posted by Carlos-Karen Arnavat