Roasted Red Pepper Soup

Another Snow Day!  A blizzard hit us last night so Stephen, Lilly and I have obeyed the warning to just stay inside, and we have been happy to do so too!  There is so much snow, more than I have ever seen in Oklahoma.  Lilly loved playing outside, well not really... but we made her.  It's been a wonderful day and productive too!  Sounds like a good day for soup :)

This picture was taken this morning before we got the second round of snow!

Lilly

This soup recipe is one of our favorites!  It is easy, healthy, and quite tasty!  (Note: Look for red peppers on sale, they are often expensive but we love making this soup when they go on sale!)

Roasted Red Pepper Soup

4 red bell peppers (roasted)
1 onion
1/2 c. celery
1/2 c. carrots (I don't really measure these, the measurement is for you to get the idea... just toss it in!)
3 - 4 small Yukon gold potatoes
2 cloves garlic
1 teaspoon fresh or dried parsley
1 teaspoon herbs de provence
3 cups chicken broth
salt and pepper

Roast the bell peppers (see Stephen's blog for more details, he's the one in charge of this).


Chop the onion, celery, carrots, and potatoes.  Saute onion, garlic, carrots, and celery in a little butter or oil.  Add the herbs and continue to cook until the mixture becomes fragrant.  Add the broth, potatoes, and red peppers.  Bring to a boil and simmer for about 20 minutes until the vegetables are cooked.  Puree the soup with a immersion blender (or a regular blender will work too, just let the soup cool a little first).  Add salt and pepper to taste.   

You may want to add a little cream or cheese to make the soup creamier but it's not necessary.

This soup is especially good with some homemade croutons! Just cut up some leftover bread, toss it with olive oil, salt and pepper and bake for about 10-15 minutes at 400.