Roasted Red Pepper Soup

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4 T olive oil

2 onions chopped

2 large carrots chopped

3 cloves garlic chopped

2 t chopped fresh thyme leaves

6 C chicken broth

2 (12 oz.) jars roasted red bell peppers preserved in water, drained

1 large potato, peeled and chopped

1/2 C white wine

1 T sugar

1 t chili pepper flakes

Salt & Pepper to taste

Saute` the onions, carrots, garlic, and thyme in olive oil until onions are translucent (5 minutes).  Add broth, bell peppers, potato, wine, sugar, and chili pepper flakes.  Bring to a simmer over high heat.  Reduce heat to medium-low.  Partially cover and simmer until the potatoes are tender, stirring occasionally , for 30 minutes.  Cool soup slightly.

Using an immersion hand blender (or regular blender) puree the soup until it is smooth, taking care of hot liquid.  Season with salt and pepper to taste.

Serve with Panini

This soup freezes well for future use.

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