This soup is quick and easy to make and uses one main ingredient: red peppers! It’s a perfect comforting and warm dish – and fully of bold flavour! Check out the recipe

ROASTED RED PEPPER SOUP

INGREDIENTS

6 red bell peppers

5 cloves garlic

2 Tbsp extra virgin olive oil

½ cup yellow onion, chopped

4 cups chicken broth

1 tsp chili flakes

Salt and pepper, to taste

INSTRUCTIONS

  1. Clean the bell peppers, cut them in half and remove the seeds and white membranes.
  2. Place them on a baking sheet covered in foil. Place the garlic cloves on the baking sheet around the peppers.
  3. Turn your oven on broil, and broil peppers and garlic for about 15 minutes, until the skins are blackened. Remove from the oven, place the peppers inside a tupper-ware container and close the lid. Keep in there for another 15 minutes to allow the steam to soften the peppers.
  4. While the bell peppers are “steaming”, in a large pot or Dutch oven, heat the olive oil over medium high and and add the onions. Saute the onions until they are soft.
  5. After peppers have cooled enough to touch, remove from the tupperware and peel off the burnt skin. 
  6. Turn off the heat. Place the bell pepper and broiled garlic clove into the pot and add your chicken stock. Using an immersion blender (or you can use a regular blender), blend the soup until smooth. 
  7. When reached desired consistency, turn the heat back on and add in your spices. Bring to a simmer, cover and allow to simmer for another 15-20 minutes.
  8. Serve with fresh herbs or sour cream, if desired.

Enjoy

Xo

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