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Roasted Sweet Red Pepper Soup

March 30, 2017

Roasted Sweet Red Pepper Soup

1 lb sweet red peppers
2 shallots, chopped
1 medium carrot
4 to 5 tomatoes, seeded and chopped
1 jalapeno pepper, optional
1 Tbsp or so olive oil
1 1/2 tsp minced garlic
2 tsp minced fresh thyme or 1 tsp dried thyme
4 cups chicken broth
3 cups potatoes, sweet potatoes, squash or a mixture of all, chopped
2 stalks celery, chopped
2/3 cup sour cream
1/4 cup cilantro, chopped
Salt and pepper to taste
1 cup Pepper jack cheese, shredded
Guacamole for topping, optional

Preheat oven to 425 degrees F. Grease a large baking sheet.

Remove seeds and core and chop sweet red peppers. Slice onions and carrots. Remove seeds and chop jalapeno. Place sweet red peppers, onions, carrots, tomatoes, jalapeno on prepared baking sheet; drizzle with oil and toss to coat. Bake 25 minutes or until tender, stirring every once in a while. Remove from oven. Add garlic to baking sheet; bake 5 more minutes.

While veggies are roasting combine broth, potatoes, celery, sour cream, half of the cilantro, salt, pepper and thyme. Over medium heat bring to a boil; reduce heat to simmer for 15 minutes or so, until veggies are tender.

Add roasted veggies. Simmer together for 30 minutes to meld flavors together. Mash with potato masher until all blended smooth or not, some like it chunky. Serve hot and in each bowl top with pepper jack cheese, a dollop of guacamole, optional and pinch or two of the remaining cilantro.

Makes about 6 to 8 cups of the most wonderful tasting soup.

Variation: Puree in food processor to smooth, if desired.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks


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