Roasted Red Pepper Soup

1. 1

   For the peppers:

2. 2

   Preheat oven to 400 F and move oven rack to top rung. Cut red peppers in half and take out the seeds and stem. Place them skin side up on a rimmed baking sheet. Roast for 30-40 minutes until blackened (check after 20). Remove from the oven and immediately cover the pan in foil. Steam for 10 minutes.

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   Uncover and let the peppers cool. Once cool enough to handle, peel off the skin. Set aside.

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   For the soup:

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   Add oil and butter into a large pot and heat over medium. Once the butter has melted, add the onions and cook until softened, about 5-7 minutes. Add the garlic and let it cook for 30 seconds. Add the white wine and cook until most of the wine has been absorbed, about 1 minute.

6. 6

   Now add the red peppers (there was some liquid in the bowl-add that too), chicken broth, bay leaf, thyme and cayenne. Bring heat to high and bring to a boil. Then cover and reduce heat to a simmer. Simmer for 5 minutes. Remove bay leaf. Using an immersion blender or a Vitamix or standing blender (in small batches) blend until smooth and season with salt.

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   Notes:

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   1. I think the Vitamix makes this extra creamy. So I didn't need any heavy cream. If you don't have a high powdered blender, you may want to stir in a little cream!

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   2. Want to make this vegan? Use 2 tablespoons of oil and omit butter, and use vegetable broth instead of chicken broth!

* Per serving · 4 servings · Values may vary.