Roasted Red Pepper Soup

It's soup Wednesday! I found the original recipe for this soup from the blog a spicy perspective. This isn't a typical soup for me. I don't think I've ever even had this before, much less made it, but it looked liked something good to try out.

Check out our other Soup Wednesday posts:

Week 12
Week 11
Week 10
Week 9
Week 8
Week 7
Week 6
Week 5
Week 4
Week 3
Week 2
Week 1

I cut the original recipe in half, this made 2 servings.

Ingredients:

-3 red bell peppers
-3 cloves garlic
-2 cups vegetable broth
-1 tsp hot sauce

-1 Tbsp Italian seasoning (or use fresh thyme and bay leaves)
-salt
-pepper

Cut the peppers in half and take out the seeds.
Put garlic cloves (I used chopped garlic from a jar) and peppers
in the oven on broil for 15 minutes.

Once the peppers are blackened, add them to a paper bag
for 10 minutes, then peel off the skin.

Meanwhile, add the all of the other ingredients to the a pot on medium heat, including the garlic.

I got a chance to use my new immersion blender!
Add the peppers, cover and simmer for 20 minutes.
Then blend the peppers until smooth.

The original blog said to add greek yogurt for a decorative topping.
I mixed a spoonful of yogurt and a splash of milk in a Ziploc bag and cut the corner.
I added a bit more seasoning to the top also.

This soup turned out great, even better than I expected. It was a bit like tomato soup, but I thought it was a lot more flavorful. I was a little afraid this would be pretty spicy as a soup, but it really wasn't. I would even add a little more hot sauce next time, I was hesitant to add too much this time. I put in some parmesean cheese and croutons on top as I ate, it was good to have a little bit of a different texture with the soup.