It went and got all cold for my birthday, so I am dreaming of soups. Patrick is making chili as I type this, so I am staying out of his way and basking in the warm glow of this computer monitor. I figured, what the hey! Why not type out my Creamy Red Pepper Soup recipe?
What you need
2 tablespoons butter
1 large onion, chopped
2 carrots, peeled and chopped
4 cloves of garlic, minced (adjust to taste. I heart garlic)
6 cups vegetable broth
3 large red peppers-- roasted! (you can also do 2 jars of roasted red peppers, which is way easier, I guess)
1 baking potato, peeled and chopped
2 teaspoons sugar
salt and pepper to taste
*Thyme if you like that sort of thing.
**Basil if you are like me and don't like thyme.
**Sriracha sauce if you are like me and put it on everything.
Instructions
Heat the butter in a large pot over medium heat. Saute the onion, carrots and garlic and the optional thyme until the onions are translucent. Add the broth, peppers, potato and sugar and get all that simmering over high heat. Once you've got it simmering, lower the heat to about medium and cover it, letting it cook for about a half hour stirring occasionally until the potato is soft.
If you have a fancy-dancy immersion blender, you'll wanna bust that out. Otherwise, a plain old blender will do. You want to blend this soup up. The way I did it before I got my immersion blender was to spoon the soup into the blender with a ladle and blend it until creamy, poor it into a separate big pot and repeat this until all the soup is blended. I made the mistake once of taking it straight from the blender to tupperware storage containers. NEVER AGAIN!! You need to mix the entire contents of the original pot after blending so that you get an even flavor.
OK, so, once blended, you're good to go! I garnish mine with basil and sriracha sauce but I've made croutons and added mascarpone cheese to it, too which is delightful.
Enjoy!
