We eat a lot of peppers at our house. As many as we can grow and more. I love the different flavors and heat levels of different peppers. And roasting them adds even more complexity to the flavor.
This soup is a showcase for roasted peppers. It feels a little like you've invited Summertime over for dinner. This is super-easy to make, healthy and oh-so-delicious! Serve with some crusty Italian bread - yum!
Roasted Pepper Soup
- 6 red bell peppers, roasted
- 1 tablespoons olive oil
- I medium sweet onion, diced
- 6 cups chicken stock
- 1/2 teaspoon salt
Add the olive oil to a large stockpot over medium-high heat. Once the oil is hot, add in the onion and sauté until soft, about 5 minutes. Add the peppers and sauté for another 3 minutes.
Add the chicken stock and bring to a boil. Reduce heat and cook, covered, for 15-20 minutes.
If you like, add a couple of hot peppers here. Because we like to torture ourselves, I added two scorpion peppers (HOT!) Simmer for 2 more minutes.
Blend in blender or food processor in batches until smooth. Return to the pot to cook for another 5 minutes.
Really, this is a fabulous soup. For a more hearty meal, add some cooked chicken and noodles or rice after blending. Or just have a second bowl. You'll be glad you did!