Roasted Red Pepper Soup

After watching the pepper roasting technique from Rachael Ray and The Food Network and more, I really wanted to try it myself. Red peppers tend to be a bit too pricey for my taste, but when I saw them on sale 5 for $1 I couldn't pass it up. I saw a cooking segment on The Today Show last week where they made a simple roasted red pepper soup. I used that recipe and we both loved the result. Make sure you love red peppers though. Or you will not love this soup. Because that's all it is.

To Roast the Peppers

For precise instructions see this post on The Food Network.

Preheat oven to the highest broil setting.

Place washed peppers on a baking sheet.

Put the sheet in the oven but

If you don't crack the oven door, so much steam will build up it will literally burn your face.

Broil for approximately 4-5 minutes on each side or until

Place roasted peppers in a paper bag and roll tightly

Let cool for about 30 minutes.

Skins will separate from the flesh.

Peel off the skins.

Slice off the stems and de-vein the peppers, removing seeds.

Slice.

Roasted Red Pepper Soup

From: Sam Zien on The Today Show

Serves 6

INGREDIENTS

1/2 cup onions, diced

2 garlic cloves, minced

1 tablespoons olive oil

2-12 ounce jars roasted red peppers, drained

1 tsp cayenne pepper (I substituted chili powder and crushed red pepper flakes)

3 cups chicken broth

Salt and Pepper

Sour cream

Freshly chopped cilantro

DIRECTIONS

Cook onions and garlic in olive oil in a large pot until softened. Add red peppers and cayenne to onions — mix well.

Put pepper mixture in a food processor with 1 cup of the broth, process until smooth. Put back into pot with remaining stock, season with salt and pepper and heat through.

Serve with a spoonful of sour cream and some fresh chopped cilantro.