Recipe: Roasted Red Pepper Soup

I just love this soup, especially right now with fresh Farmer's Market veggies.

This is a combination of two recipes which I tweaked to my own liking.

I usually don't measure, so you might have to play around with your measurements. The measurements below are just estimates since the size of the veggies vary based on what's available at the market each week.

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Roasted Red Pepper Soup

4 red peppers, chopped
2 large tomatoes, chopped
1 onion, chopped
2 large cloves garlic, chopped

2 tbsp olive oil

1 can chicken broth

1 tsp thyme
1 tsp paprika
2 tsp sugar
salt & pepper (to taste)
dash hot sauce
2 Tbsp butter
1 1/2 tsp flour

dollop sour cream
Parmesan cheese, shredded.


Place Peppers, tomatoes, onions and garlic in roasting pan and drizzle with olive oil. Place in 450 oven for approximately 40-50 minutes until softened. Remove and cool.

Puree in food processor. Transfer to pot and add remaining ingredients except Parmesan Cheese and Sour Cream.

Heat through.

Serve with Parmesan cheese and sour Cream on top.

Enjoy!

Serves 3-4.