Roasted Red Pepper Soup

Ingredients

3 red sweet peppers
1 medium onion
4 cloves garlic
1 Tbsp olive oil
1 Tbsp fresh herbs (rosemary, thyme, sage, basil, oregano, etc.)
1 cup chopped, peeled potato (approx. 1 large)
4 cups chicken or vegetable broth
1/2 cup sour cream
Fresh basil leaves


Directions

Pre-heat the oven to 300 degrees F.

Cut 3 red bell peppers (remove seeds and the inner white lining), 1 medium onion, 4 cloves of garlic coarsely and place on a foil lined baking sheet. Sprinkle about 2 tsps of your favorite combination of herbs (such as rosemary, thyme, sage, basil, oregano, etc.). Drizzle about a tbsp of extra virgin olive oil and place the tray in the oven.

Let the vegetables roast for about 30-40 minutes. Switch off the oven and get the tray out and let it cool for about 15 minutes.

Add roasted vegetables into a large pot with soup stock and potatoes. Bring to a boil and reduce heat allowing the soup to simmer for 15 minutes (make sure the potatoes are tender)..

Using a handheld immersion blender, blend broth mixture until nearly smooth (or divide into 3 parts and use a blender or food processor to make the mixture nearly smooth). Return to pot and heat through.

Garnish with cream or fresh basil leaves.


This recipe is also linked to...

Delicious Dishes: Garden Delights
Sunday Night = Soup Night
Everyday Sisters' Sharing Sundays: Red

It's a Blog Party's Fall Fest Recipes 2011