Roasted Red Pepper Soup

3lbs Red Peppers, seeded and chopped
1 Medium Yellow Onion, chopped
3 Large Garlic Cloves, smashed
4 Cups of Chicken Stock (vegetable stock optional)
1 Cup of Water
1/4 Cup of Extra-Virgin Olive Oil
Salt & Pepper


DIRECTIONS:

1. Preheat your oven to 450 degrees, then combine on a roasting pan chopped peppers, onions, smashed garlic with olive oil, salt & pepper and roast for 45 mins.

2. In a Dutch oven or large pot combine roasted vegetables and the juices with the stock and bring to a boil, then reduce heat to medium low and boil covered for 30 mins stirring a few times.

3. Using an immersion blender puree vegetables adding more salt & pepper to taste. Garnish with a drizzle of good extra-virgin olive oil and some garlic bread on the side and ENJOY !!!

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