Roasted Red Pepper and Potato Soup
I love roasting red peppers in the oven. Drizzle with olive oil and Kosher salt. Broil them on high on the lower rack turning them ever few min until they brown on all sides. I also like to boil my potatoes until tender before putting them in the soup. If your looking for a healthier version, omit the cream.
Ingredients
1 large sweet onion, chopped
2 teaspoons butter
5 garlic cloves, minced
6-8 red peppers, roasted in the oven
2 large russet potatoes, cut into think slices, boil until soft
2 stalks celery
4 cup chicken broth
1 teaspoon dried thyme
1 teaspoon dried basil
½- 1 teaspoon cayenne pepper
Kosher salt to taste
½ cup half-and-half cream
Method
1. In a large pot, sauté onion in butter until tender. Add garlic, thyme and basil cook 1 minute longer. Stir in red peppers, potatoes broth and salt. Bring to a boil. Reduce heat; cover and simmer for 10 min.
2. Use and immersion blender to mix soup until smooth.
3. Add cream the end and mix well. Serve soup with crusty bread and garnish with cream and chives.
1 large sweet onion, chopped
2 teaspoons butter
5 garlic cloves, minced
6-8 red peppers, roasted in the oven
2 large russet potatoes, cut into think slices, boil until soft
2 stalks celery
4 cup chicken broth
1 teaspoon dried thyme
1 teaspoon dried basil
½- 1 teaspoon cayenne pepper
Kosher salt to taste
½ cup half-and-half cream
Method
1. In a large pot, sauté onion in butter until tender. Add garlic, thyme and basil cook 1 minute longer. Stir in red peppers, potatoes broth and salt. Bring to a boil. Reduce heat; cover and simmer for 10 min.
2. Use and immersion blender to mix soup until smooth.
3. Add cream the end and mix well. Serve soup with crusty bread and garnish with cream and chives.
