Roasted Red Pepper Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 8 red bell peppers, about 2 3/4 lb
• 5 black peppercorns
• 3 sprigs fresh thyme
• 1 bay leaf
• 2 teaspoons olive oil
• 2 cups onions, diced
• 1 tablespoon garlic, minced
• 4 cups low sodium chicken broth
• 3 teaspoons white vinegar
• 1/4 teaspoon hot sauce (to taste)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh chives, chopped

Recipe

• 1 preheat broiler.
• 2 cut bell peppers in half lengthwise; discard seeds and membranes. place pepper halves, skin side up, on a foil-lined baking sheet. flatten with hand. broil 15 minor til blackened. place in a ziplok bag and seal. let stand 15 minute peel and chop.
• 3 place peppercorns, thyme, and bay leaf on a double layer of cheesecloth. gather edges and tie securely.
• 4 heat oil in a dutch oven over medium heat. add onion and garlic; cook 15 min or til onion is lightly browned, stirring occasionally. add bell peppers, cheesecloth bag, broth, vinegar, and hot sauce to pan. increase heat to med-high and bring to a boil. cover and reduce heat to a simmer and cook 20 minute remove and discard cheesecloth; stir in salt and pepper, you may need more salt and pepper and additional hot sauce to bring the taste to your liking.
• 5 puree in batches in blender or use immersion blender. sprinkle with chives.