This smoky and herby red pepper soup is a great entree for the first “hot menus” of fall, now that peppers are at their best!
Ingredients for 6-8:
7 red bell peppers
1 tbsp extra virgin olive oil
1 large onion, diced
3 cloves of garlic, minced
1 tbsp chopped fresh thyme
1 tbsp oregano
1 spoon chili flakes
¼ tsp salt
¼ tsp black pepper
1 large potato, peeled and cut into 1 cm cubes
4 cups low sodium vegetable broth
1 can diced tomatos
Juice of 1 lemon
¼ cup fresh goat cheese (optional)
Cut off the bell pepper tops, discard seeds and membranes.
Slice in half and flatten with the palm of your hand.
Roast the peppers on a nonstick pan till the skin gets charred,
then place in a large bowl and
cover with a clean cloth. Let them sit for 15 minutes.
Peel off blackened skins and chop in small dices.
Heat olive oil in a large pot over medium heat.
Add onions and garlic.
Saute, stirring occasionally until the onions look translucent.
Add the potato, the bell peppers, the broth,
the chili flakes and the tomato.
Bring to boil, cover and simmer for about 30 minutes
until the potatoes are tender.
Use a blender to puree the soup until it is smooth.
Add the lemon juice, the herbs, salt, pepper.
Adjust seasonings to taste.
Ladle into bowls and serve hot.