Roasted Red Pepper Soup Recipe

Cut the top off 5 bulbs of garlic to expose the cloves and place them in a small pot.

Cut the tops off and halve 6 red bell peppers, remove the seeds and center, and wash them.

Drizzle olive oil over the garlic and season with salt and pepper before covering them.

Drizzle olive oil over the washed bell peppers and season with salt and pepper, then coat them well.

Place the bell peppers skin side up on a baking sheet.

Put the garlic and bell peppers in the oven at 400°F for 15-20 minutes, then raise the rack and broil for 5-8 minutes until blackened.

Remove the roasted peppers and garlic from the oven, lower the oven temperature back to 400°F, and wrap the peppers in plastic wrap to steam and cool.

Squeeze the roasted garlic out of the skins once cooled and set aside.

Boil 3 potatoes until they are mashable, then drain and set aside.

In a pan, melt 2 tablespoons of butter and add 2 diced medium onions, cooking until translucent.

Add the mashed potatoes, roasted garlic, and roasted bell peppers to the pan with the onions.

Pour in 3 cups of low sodium chicken broth and let it cook for about 10 minutes.

Use an immersion blender to blend the soup until smooth, then taste and adjust the seasonings.

Equipment Needed

Spice Level: