If you are a red pepper fan, then you are bound to love this soup!
It was also surprisingly filling for being vegetarian. Smooth and delicious!
**Take note that this recipe doesn't make very much; about 4 1/2 cups of soup - although one bowl filled me up. If you have a lot to feed I'd double the recipe; or double it anyway, it freezes well.
Roasted Red Pepper Soup
Recipe modified from SkinnyTaste
4 large red bell peppers, roasted, with seeds removed
1 Tbsp. olive oil
1 onion, chopped
1 carrot, chopped
2 cloves garlic
1 tsp. herbs de provence
1 Tbsp. parsley
2 cans chicken broth
1 medium russet potato, peeled and chopped
1/4 c. Parmesan cheese
salt and pepper to taste
Start roasting red peppers.
Meanwhile, in a medium saucepan, saute onion and carrot in olive oil until onion is translucent.
Add garlic, herbs de provence, and parsley and stir for 30 seconds, until garlic is fragrant.
Add chicken broth and potato, and simmer.
Peel and chop peppers and add to pot.
When potatoes are tender, puree everything with an immersion blender (or regular blender).
Add Parmesan cheese, and salt and pepper to taste.
Ladle into bowls and serve with a dollop of sour cream, if desired.