Roasted Red Pepper Soup

Roasted Red Pepper Soup; a bold and flavorful soup, and something not like your typical tomato soup. Perfect for those rainy and cold fall days to come. This soup is surprisingly quick and easy to pull together. I used a dutch oven to cook the soup, and a food processor to get a good consistency. There is a blend of spices for an earthy and spicy touch, as well as a dollop of sour cream to add creaminess.

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Pull Together:

• 5 red bell peppers

• ½ cup yellow onion, chopped

• 2 tbsp extra virgin olive oil

• 4 cloves garlic

• 3 cups chicken broth

• 2 tsp paprika

• 1 tsp red pepper flakes

• 1 tablespoon basil

• ½ tsp salt

• ½ tsp ground black pepper

• ¼ cup sour cream

• Toppings (optional): mozzarella cheese, chopped red bell pepper, or sour cream

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Steps:

1. Turn on the oven broiler. Clean the bell peppers, cut them in half, and remove the seeds and membranes.

2. Place them on a baking sheet covered in foil, pressing them down to make them as flat as possible. Place the garlic cloves on the baking sheet among the peppers. Broil for about 15 minutes until the skins are blackened. Remove from the oven and place the peppers inside a Tupperware container, and close the lid. This will allow the steam to soften them more. Keep in there for another 15 minutes.

3. While prepping the bell peppers, in a dutch oven, saute the onions with the olive oil until the onions are soft and translucent.

4. After peppers have cooled enough to touch, about 15 minutes. Remove from the Tupperware and peel off the burnt skin. It will peel off. I only peeled the burnt parts.

5. Place the bell pepper, garlic cloves, and onion into a food processor and process for about 3-5 minutes until there are no large chunks left.

6. Add the bell pepper mixture, chicken broth, paprika, red pepper flakes, basil, salt, and pepper back to the dutch oven. Bring to a simmer, cover, and allow to simmer for another 20 minutes.

7. Remove from the heat. Stir in the sour cream until completely combined.

8. Serve with extra sour cream, mozzarella, red bell peppers, and fresh basil on top if desired.