The weekend has gone by too quickly, yet again. My preggo sister has been jonesing for this roasted red pepper soup I've been making for the last few years (it's a
Giada recipe from
Food Network). It's super easy, healthy & muy delicioso! I made her a whole batch of her very own today so she can freeze some to enjoy later. And I heard that my 19 month old niece loved it to - it's a winner!
2 tablespoons olive oil
2 onions, chopped
2 carrots, peeled & chopped
3 garlic cloves, chopped
2 teaspoons chopped, fresh thyme
6 cups chicken broth
2 - 12 ounce jars of roasted red bell peppers in water (drained)
1 russet potato, peeled & coarsely chopped
1/2 cup dry white wine
1 tablespoon sugar
salt & freshly ground black pepper
Heat 2 tablespoons of oil in a heavy, large pot over medium/high heat. Add the onions, carrots, garlic and thyme and saute until the onions are translucent (about 5 minutes). Add the broth, bell peppers, potato, wine and sugar. Bring to a simmer over high heat. Decrease the heat to medium/low, partially cover and simmer until the potatoes are tender (about 30 minutes). Cool the soup slightly. Then using an immersion hand blender, puree the soup in the pot until it is smooth. You can also do this in a blender, working in batches (be careful transferring & blending any hot liquids). Season the soup to taste with salt & pepper. Enjoy!
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