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.