Roasted red pepper soup

Cooking time 20 minutesPreparation time 20 minutesRoasting Time 35 minutes

Makes 6 to 8 servings

Ingredients

• 4 large red peppers
• 1 tbsp ( 15 mL) olive oil
• 2 minced garlic cloves
• 2 onions, chopped
• 3 cups ( 750 mL) chicken broth or bouillon

1. Preheat oven to 375F (190C). Place whole peppers on a baking sheet and roast, uncovered, about 18 minutes. Turn peppers and continue roasting about 18 more minutes, until skin is blistered. Remove from baking sheet and place in a heavy paper bag. Seal bag and let stand until peppers are cool, about 10 minutes. Remove peppers and peel off skins. Slice in half and remove seeds. Cut into large chunks and set aside. Refrigerate if making ahead.
2. In a large saucepan, heat oil over medium heat. Add garlic and onions. Sauté until onions are very soft, about 8 minutes. Stir in roasted peppers and continue cooking until peppers are very soft. Then whirl in a blender or food processor, using an on-and-off motion, until smooth. Return puréed mixture to saucepan and add chicken broth. Cover and cook over medium heat, stirring occasionally, until soup is warm, from 8 to 10 minutes. Spoon into soup bowls and sprinkle with black pepper. Covered and refrigerated, soup will keep well for at least 2 days and can be frozen.

Roasted Pepper Soup

adapted from The Big Book of Soups and Stews: 262 Recipes for Serious Comfort Food

3 large bell peppers (we used a mix of red & yellow)

1 large jalapeno

1 T olive oil

1 large yellow onion, chopped

2 cloves garlic, chopped

1 small potato, peeled & cut into 1/2-inch pieces

1/2 t salt

1/4 t dried thyme

1/8 t crushed red pepper flakes

2 1/2 c chicken or vegetable stock

1 c milk or buttermilk

Preheat broiler. Line a baking sheet with tin foil. Seed & cut the peppers & jalapeno in half. Cut a few slits in them to make the pepper halves lay flat. Place in the tin foil. Put in broiler & let roast until charred, 10 - 15 minutes. Remove from broiler & wrap the peppers in the tin foil to steam. Once cooled a bit, remove the peppers from the tin foil pouch & take off the charred skins (I find this easier to do under running water). Chop roughly.

In a large soup pot, heat the olive oil over medium heat. Add the onion & sauté until tender, about 5 minutes. Add the garlic & let cook for a minute or two. Add the potato, salt, thyme, red pepper flakes and broth. Bring to a boil. Reduce heat & cover then let simmer for about 15 minutes until the potato is tender. Add the chopped peppers & let cook another 5 - 10 minutes. Pureé in a blender or with an immersion blender. Add milk or buttermilk gently heat to serving temperature.