My garden is overflowing with vegetables this time of year. I had just picked a bag full of red and green bell peppers and I was wondering what I was going to do with them. Then I was reading the October 2009 Sunset Magazine and found a recipe for Roasted red pepper soup. It looked interesting so I decided to try it. The magazine article said, ” Yes, you can make these in an hour or less”. It took me 45 minutes to make this yummy soup! I added a small mild chile pepper and it gave the soup a little bite. Here is the recipe:
Broil or grill 3 or 4 large Red Bell Peppers, turning as needed until charred. Put the peppers in a paper bag to steam and cool. Remove stems, seeds and skin, then coarsely chop.
Peel and chop 3 medium potatoes.
In a soup pot, saute 1 large, chopped onion in 1 tablespoon olive oil until lightly browned. Add potatoes, peppers and 4 Cups vegetable or chicken broth. Bring to a boil, cover and simmer about 10 to 15 minutes or until potatoes are tender when pierced.
Puree soup in a blender in small batches. Return the pureed soup to the pot and reheat. If the soup is too thick, thin with more broth. Season to taste with salt. Serve with a drizzle of olive oil. Serves 4 – 6.
Sandy I found your blog. Are you impressed? I love the dragon fly picture.