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Author Notes: Roasting the bell peppers brings out their natural sweetness. This soup has big flavor. Pre-roasting the peppers ahead of time will make this soup a breeze to throw together. —Jennifer Trennum
- 7 red bell peppers
- 1 tablespoon extra virgin olive oil
- 1 large onion, diced
- 3 cloves of garlic, minced
- 1 tablespoon chopped fresh thyme
- 1 teaspoon oregano
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 large russet potato, peeled and cut into 1 inch cubes
- 4 cups low-sodium vegetable or chicken broth
- 1 can of diced tomatoes
- Juice of 1 lemon
- chopped fresh chives for garnish
- 1/4 cup goats cheese
- First, roast the peppers: cut the tops of the bell peppers off; discard seeds and membranes. Then, slice the peppers in half and flatten with the palm of your hand. Roast peppers on BBQ (or oven set to broil) until black, remove and place in a large bowl; cover with saran wrap. Let sit for 15 minutes. Peel off blackened skins and chop.
- Heat olive oil in a large pot over medium heat. Add onions, garlic, thyme, and oregano. Saute, stirring occasionally until the onions begin to soften and look translucent, about 5 minutes.
- Add potato, bell peppers, broth, and tomatoes. Bring to a boil, cover and reduce heat to simmer until the potatoes are very tender, about 30 minutes.
- Using an immersion hand blender or stand blender, puree the soup until it is very smooth. Add lemon juice, salt and pepper. Adjust seasonings to taste.
- Ladle into bowls and serve hot with fresh snipped chives for garnish