Roasted Red Pepper Soup
Kathy Danell
Roasting the peppers makes this soup smoky and sweet! Yum. It’s creamy but with no cream!
ingredients
- 3 large red bell peppers, whole
- 3 Yukon Gold potatoes, peeled and chopped
- 1 onion, chopped
- 1 clove garlic, chopped
- 4C chicken or vegetable broth
- salt/pepper
- drizzle olive oil
directions
- 1
1 Broil the red bell peppers, turning as needed until charred, 10-12 minutes. cool; remove stems, seeds, and skin. coarsely chop.
- 2
2 Cook onion and garlic in olive oil until lightly browned. Add potatoes, red peppers, and 4C broth. Bring to boil, then simmer, covered, 10-15 minutes until potatoes are tender.
- 3
3 Puree soup and reheat in pan. Thin with more broth if needed. Season with salt. Top with a drizzle of olive oil.
Source: Kathy Danell
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