"It's the easiest thing ever. Put everything in a pot, get it all sauteed and warm, and then just blend it up. Boom. Soup. Or use a little less broth to keep it thicker and use it as a sauce. It's a twofer."
Makes about 3 cups
Feel free to make this using fresh red peppers and going through the whole roasting, steaming, peeling, cleaning and chopping process. Or - you could just use the delicious ones that are already roasted and in a jar and be done in about 15 minutes. But it's up to you!
- 1 small onion (yellow, red or white – it’s up to you), chopped small
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 28 ounces roasted red peppers, drained and cut into a large dice
- 1/2 - 3/4 cups chicken broth, depending on thick or thin you like it
- 1/4 tsp cayenne pepper
- Salt & pepper to taste
- Freshly chopped cilantro for garnish
- Saute onions in olive oil in a pot over medium heat until softened, about 5 minutes
- Add peppers & garlic - cook about 2 minutes more
- Either use an immersion blender to blend into a soup right in the pot with about 1/2cup broth and cayenne, or put everything in a processor with 1/2cup of the broth, cayenne and process until smooth – add more broth if you like it thinner
- Season to taste with salt & pepper, then heat mixture in the pot
- Serve in bowls (hot or cold) with some fresh chopped cilantro, and a small grind of fresh pepper
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