Roasted Red Pepper Soup

INGREDIENTS

• 2 whole red bell peppers

• 1 Tbsp butter

• 1 small yellow onion

• 2 large carrots diced

• 4 cloves garlic minced

• 1 1/2 Tbsp tomato paste (I recommend San Marzano)

• 1 Tbsp flour

• 1 Tbsp dry cooking sherry

• 4 cups low- sodium chicken or vegetable broth

• 28 oz can crushed tomatoes (I recommend San Marzano)

• 1 tsp sugar

• 1 bay leaf

• 1/2 tsp dried thyme

• 1/2 tsp crushed red pepper flakes

• salt and pepper to taste

INSTRUCTIONS

1. Roast whole peppers on a baking sheet lined with foil at 500 degrees for 45 minutes. Turn every 15 minutes for even blackening. Its OK if the skin blackens and looks burnt.

2. Remove baking sheet from oven and cover peppers with foil. Let peppers steam in the foil tent for 45 minutes.

3. When peppers are cool, cut off stem, peel off skin and scrape out seeds.

4. In a large soup pot or dutch oven, sauteé butter, onions, carrots and garlic on medium heat until tender and fragrant. About 10 minutes.

5. Add tomato paste and cook for 2-3 minutes until it starts to brown and caramelize.

6. Add flour and cook for another minute or 2.

7. Deglaze pot with sherry. Scrape the bottom of the pot to release any baked on bits.

8. Add stock, tomatoes and roasted red peppers. Stir and scrape bottom of the pot.

9. Add bay leaf, thyme, sugar, and red pepper flakes.

10. Bring to a boil and then reduce to a simmer. Simmer for 30 minutes.

11. Remove bay leaf. Puree soup using an immersion blender or in batches using a standard blender.

12. Add salt and pepper to taste.

13. Add 1/3 cup of cream if you would like to make the soup more like a bisque.