Let’s continue with another recipe that can be prepared ahead and on the dinner table in no time like this roasted pepper soup.
Roasting vegetables brings out the very best flavors. I make a lot of my soups via the roasting method in the oven. They are quick, healthy, freeze easily and are reheated and served when time is spare.
With this roasted pepper soup I was able to safe even more time since I found different types of already roasted peppers at a local Farm. Berry Patch Farm is always worth visiting, since the produce is crisp, fresh and grown organically.
Look at the assortments of peppers for sale. Isn’t this a gorgeous display?
This roasted pepper soup has a velvety creamy texture without the addition of many calories from heavy cream. I added two hot Anaheim peppers for an extra kick of spiciness.
The soup can be frozen in individual portions and quickly reheated on a busy weeknight. Boost up your immune system with lots of vitamin c through this warming roasted pepper soup on one of our upcoming cooler fall days.
* 1 kg ( 2 pounds) mild peppers, roasted, cleaned and chopped
* 2 hot Anaheim peppers, roasted, cleaned and chopped
* 1 larger white onion, chopped
* olive oil
* 3 cups chicken broth
* salt to taste
Heat some olive oil in a bigger pot over medium head. Add onions and saute until slightly browned. Add the peppers and chicken broth. Puree the soup with a hand held stick blender or transfer in batches into your stand blender until creamy and smooth. Season with pepper and salt. Heat and serve.