Roasted Red Pepper Soup

Red Pepper, how I love!  This soup is light enough for a first course yet hearty enough to accompany grilled cheese sandwiches!

8 red bell peppers (about 2 3/4 pounds)

5 black peppercorns

3 thyme sprigs

1 bay leaf

2 teaspoons olive oil

2 cups diced onion (about 1 large)

1 tablespoon minced fresh garlic

4 cups vegetable stock/broth

3 tablespoons rice wine vinegar

1/4 teaspoon hot pepper sauce

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Preheat broiler.

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and chop.

Place peppercorns, thyme, and bay leaf in a tea filter (courtesy of David’s tea) tie securely.

Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook 15 minutes or until onion is lightly browned, stirring occasionally. Add bell peppers, tea bag, stock/broth, vinegar, and hot pepper sauce to pan. Increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove and discard cheesecloth bag; stir in salt and black pepper.

In batches; pour pepper mixture in a blender and puree.  Pour pureed mixture into a large bowl; repeat procedure with remaining soup.

  

Adapted from: 

http://www.myrecipes.com/recipe/roasted-red-pepper-soup-2