Appearance
Roasted Red Pepper Soup
Ingredients
- 4 large red bell peppers
- 2 teaspoon olive oil
- 1 medium onion, chopped
- 2 medium carrot, peeled and chopped
- 3 garlic cloves, chopped
- 2 teaspoons herbs de provence
- 1/4 cup fresh parsley, chopped
- 4 cups chicken broth (1 container)
- 2 medium russet potato, peeled and chopped
- 1/2 cup dry white wine, optional
- Kosher salt and freshly ground black pepper, to taste (1tsp salt at least)
- 1-3 Tbsp vinegar
- 2 tablespoons sour cream
- 1/4 cup of EVOO to finish (add when blending)
- 1/4 cup Parmigiano Reggiano cheese (oops forgot would have been amazing)
- basil or parsley, optional for garnish (oops forgot)
Directions
- Char peppers either over gas, grill, or broiler (see notes) if you are unable to do so just throw them in the pot and sautee them
- Sauté until the vegetables are soft and the onions are translucent over medium heat. Add
- onion
- garlic
- carrot
- herbs
- Add and bring to a boil over high heat
- broth
- roasted bell peppers
- potato
- wine
- Decrease the heat to medium-low and cover
- Simmer until the potatoes are soft
- Add
- sour cream
- extra virgin olive oil
- Blend until smooth
- Add to taste
- Salt
- Pepper
- Vingear
- Serve with parmesian and olive oil
Notes
- Adapted from skinnytaste.com
- If possible roast the peppers firs, I use this method