Prep time: 60 minutes for roasting the peppers and 15 minutes for the rest of the prep
Cooking time: 30 minutes
6 sweet peppers ( Red, yellow, orange or a mixture of any of these)
1 large white or yellow onion chopped
2-3 garlic cloves peeled
2 tablespoons EVOO (extra virgin olive oil)
1 tablespoon butter
1 liter of chicken or vegetable stock
1/2 teaspoon cayenne pepper (optional)
salt to taste
1. Wash the peppers and place them on a cookie sheet. Roast at 375 degrees F for 45-60 minutes. They should be slightly charred. When done, take them out of the oven and cover them with a tea towel while they cool.
2. Meanwhile roughly chop the onions and smash and peel the garlic. This soup will be pureed so you don’t have to mince the garlic. In a large stock pot, heat to medium and add the EVOO. Then melt the butter in the oil and add the onions. Make sure the onions do not brown, basically just sweat them. Stir often.
3. Add the garlic and continue to stir on medium/low heat. Watch them to make sure they don’t brown. Meanwhile peel the skins off of the now cooled peppers and remove all the seeds. (The seeds are bitter so it’s critical to take them out.)
4. Roughly chop the peppers and add them to the pot. Next add the chicken or vegetable stock and the cayenne pepper ( if using) and simmer for 15 minutes.
5. Turn off the stove and let the soup cool for about 30 minutes. Then transfer soup to a food processor, blender or use an immersion blender and blend until smooth.
6. Transfer the soup back to the pot and heat it on low. Taste the soup and season with salt as required.
7. Ladle into bowls and enjoy this antioxidant rich soup that’s loaded with vitamin C.
I serve this soup topped with a tart cheese like crumbled blue or shaved parmesan, nice against the slightly sweet soup. Bon Appetite!