Red pepper soup

Pictures will have to wait until I get new batteries for my camera. Batteries acquired!  Fortunately it made enough for leftovers.

Tonight’s dinner was really, really good.

  • Baguette, brie, and smashed cloves of roasted garlic
  • Red pepper soup

To make the soup:

  1. Chop 1 yellow onion and soften it in olive oil in a heavy soup pot until tender
  2. Shake in 1/2 tsp of dried dill
  3. Add 2 chopped red or yellow bell peppers and cook for 4 minutes with the onion, dill, and oil.
  4. Add water to cover and a cube of vegetable boullion.
  5. Stir in 2 tbsp of tomato paste
  6. Bring to a boil and then simmer at a lower heat for 20 minutes.
  7. Puree in batches in a blender or use a stick blender
  8. Add salt & pepper to taste
  9. Stir in a spoonful of creme fraiche or plain yogurt when serving to add a little creaminess and a tangy flavor (optional)

I’m really sad I couldn’t take a picture – soup came out a bright tomato red and was great with the garlicky bread & cheese.


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