Super Simple Roasted Pepper Soup for Two

Garnish with more soup

Soups can take forever to make. Soak the beans. Sweat the potatoes. Chop the vegetables. Break the pasta…

This is a quick alternative that’s great as a starter for four or a main course for two. The ratios can easily be doubled or tripled for a larger crowd.

Roasted Pepper Soup

• 5 red bell peppers
• 3 cayenne peppers
• 1 1/2 cups chicken or vegetable broth
• 2 tbsp fresh oregano
• white and black pepper to taste
• salt to taste
• olive oil
• ground cayenne pepper to taste

Chop ends off cayennes. Cut bell peppers in half and remove stems and pith. Reserve the chopped off bits from the peppers for a vegetable broth, which you can make while the peppers are cooking if you need to. If you need instructions, go here. Line a baking sheet with tin foil and drizzle with olive oil. Place the bell peppers cut-side down and lay the cayennes flat. Broil on high until the skins are charred and the flesh is tender, about 10-12 minutes. Remove from oven and let sit until they are cool enough to handle. Peel the charred skin off and place peppers in a blender with about a half cup of the chicken broth. Puree the mix. Add to a stock pot with the remaining broth. Add more ground hot pepper, salt, peppers and the oregano. Bring to a boil, stirring to incorporate. Remove from heat and serve hot.

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