* ROASTED RED PEPPER SOUP

from: edible perspective

Ingredients (serves 4-6 )

• 4 cups no-sodium vegetable broth
• 6 med/lg red bell pepper
• 2 medium potatoes (cut in cube)
• 1 medium yellow onion chopped
• 1 1/2 cup of crushed roasted tomatoes
• 1 chipotle pepper in adobo sausage
• 1 1/2 tablespoon of butter/ oil
• 1 tablespoon mince garlic
• 1 teaspoon oregano
• 1 teaspoon  thyme
• 1 1/2 teaspoon of salt
• 1/2 parsley
• 1/2 teaspoon black pepper

preparation:

1. Preheat your grill to degrees.
2. In a large pot over med-low heat melt the butter or oil until hot.
3. Add in the chopped onion and 1/2 teaspoon of salt.  Cook, stirring every minute or so until the onions have caramelized. About 20 minutes. (you can turn your heat to medium and cook for 6-9 minutes until browned, but cooking on lower heat for longer will bring out a much sweeter/ deeper flavor.)
4. when the onions start cooking, place the peppers on the grill and cook for about 5 minutes per side, rotating 4 times.  All sides should be charred/blackened.
5. Place pepper in a large bowl and cover with saran wrap for 15 minutes.
6. Add the garlic, dried herbs another 1/2 teaspoon of salt and pepper into the onion mixture and stir for about 1 minute until fragrant.
7. Add in the tomatoes, potatoes, chipotle pepper and veggies stock.  Stir, then simmer for about 15 minutes while steaming the peppers.
8. peel the skin of the peppers in a large bowl
9. Empty the peppers and juices into the soup mixture and bring to a boil.
10. Reduce heat to shimmer and blend the soup with you immersion blender until smooth. (or place in your blender carefully in 2 batches and blend until smooth then return to the pot.)
11. Shimmer for 15 minute to thicken and let the flavor develop.
12. Taste and add more salt/pepper if needed.
13. Serve hot and top with roasted chickpeas and green onions.

notes:  Make sure to use no salt or less salt if your veggies stock has sodium already in it.  Taste at the end and add more if you needed.  Use 1 pepper for medium spiciness.  These peppers are easily found in a small can in the Mexican section of your grocery store.

I made this soup just as the original one from edible perspective with only two changes. 1- I only use one chipotle .  I like medium spicing soup,  and 2- For garnish I use shredded cheese and green onion.