Roasted Red Pepper Soup

Every once in awhile, you just need that homey, comforting bowl of soup. Usually creamy tomato soup fits the bill just fine, but sometimes I crave something different and often when I get that feeling...no, not the feeling that Marvin Gaye talks about, that need for something soothing, I pull out this recipe. This is a great soup recipe for when you're sick too.

It's full of wonderful vitamins and nutrition like Vitamin C, beta carotene, folic acid and lycopene. Major good for you! One of our favorite meals in our house is this soup with a BLT. Talk about an easy and delicious dinner.

Serves 6-8

adapted from Giada De Laurentis

Note: You'll need roasted bell peppers for this recipe. You can buy roasted peppers in a jar or roast them yourself. If buying store bought, you'll need 2 jars with juices. To roast bell peppers, set your oven to broil and place peppers whole on a cookie sheet. Drizzle with a little oil and rub all over the pepper. Roast on all sides til the skin is blackened then remove and place in a plastic container or a paper bag. Put in your refrigerator or even the freezer if you're short on time to cool it down and let them steam. When cool enough to handle, remove skins and seeds.

2 T. Olive oil

1 Large Onion, chopped

2 carrots, peeled and diced

4 garlic cloves, minced

6 cups of chicken broth

3-4 roasted red bell peppers

1 russet potato, peeled and coarsely chopped

1 T. sugar

2 t. Italian seasoning

Salt & pepper

pinch of crushed red pepper flakes

1/2 C. white wine vinegar or 1/4 cup apple cider vinegar diluted with 1/4 cup water

Garnish:

1/4 c. softened cream cheese mixed with 1/4 c. sour cream

Croutons

Heat olive oil in a large soup pot over medium high heat. Add onions and carrots and saute until soft, about 5 minutes. Add garlic and cook for an additional minute or so. Add broth, peppers, potato, seasonings, vinegar & sugar. Stir to combine and bring to a simmer. Reduce heat to medium-low and cook until the potatoes are soft, about 30 minutes. Take the soup off the heat and let cool about 5 minutes.

Using an immersion blender or a regular blender, puree the soup until it's a smooth consistency, mainly blending the potatoes and vegetables til creamy. Season the soup with more salt, pepper, Italian seasoning if needed. Dollop each serving with a teaspoon of the cream cheese mixture and scatter with a few croutons.