Steve and I both love peppers! We usually buy at least three of them ever week at the grocery store. We always get red, yellow, or orange ones because neither of us like green pepper. They just aren't sweet enough!!
Considering how much we love peppers it's a bit of a surprise that this was the first time I've ever made them into a soup. I really like a good tomato soup but sometimes the tomatoes just aren't sweet enough. This pepper soup is rich, thick, creamy, flavorful, and the perfect fall soup to go along side a grilled cheese or some crackers.
This is recipe makes enough soup for one person as a main meal or for two people as part of a meal. Feel free to double or triple the recipe as needed.
Roasted Pepper Soup
5 red, orange, or yellow peppers, chopped and deseeded
Few tablespoons oil of butter (I used sunflower oil)
Water, Broth, or milk (start with 1/2 cup add more if needed)
Preheat the oven to 350 degrees. Prepare the peppers by removing stems and seeds, and chopping into large chunks and lay out on a baking sheet. Drizzle with oil, and sprinkle with salt and pepper. Bake the peppers for 20 minutes. Flip the peppers over an bake for another 10 to 20 minutes until peppers start to turn golden brown.
Remove the peppers from the oven and let them cool for 15 minutes before putting them into a blender or food processor. Add 1/2 a cup of your liquid and blend until all large pieces are gone. If needed add more of your liquid and salt and pepper to taste. Place soup into a large pot and bring to a simmer. Serve warm!! Enjoy!!