Spicy Roasted Red Pepper Soup
This soup is so lite and healthy, and you can really make it what you want it to be. Top it with some fresh cilantro or a dollop of sour cream and serve with nachos or quesadillas. Or add a little freshly chopped basil or crumbled bacon (Is there anything that bacon doesn’t compliment?). If you follow the recipe, this soup will have a kick to it. If you are cooking for kids or just don’t want a spicy soup, use less black pepper or eliminate it altogether.
4-6 sweet peppers*
1 small yellow onion, chopped
2 cloves garlic, chopped
2 tbs canola oil
2 medium tomatoes, peeled and chopped
2 cans chicken broth
1 tsp salt
1/4 tsp black pepper
1/2 cup milk or half & half
2 tbs corn starch
Slice peppers in half lengthwise. Remove seeds and membranes. Place face down onto a baking sheet and cook under broiler until skins begin to blacken. Remove peppers from oven, immediately place into a container with a lid, cover and place in freezer for 10 minutes. Remove from freezer, peel and chop.
Whisk together corn starch and milk, then set aside. In a large pot, heat oil over medium heat. Cook onions with garlic 2-3 minutes, then add roasted peppers. Cook another 3-4 minutes. Add tomatoes, then chicken broth through black pepper. Bring to boil, then reduce heat and simmer 30 minutes. Using an immersion blender or food processor, puree soup to desired consistency. Stir in milk.
*If peppers are small, use more. They need not be red- I used a combination of red, yellow, and purple sweet peppers.