ROASTED RED PEPPER SOUP
- 4 large red bell peppers
- 1 medium onion (medium diced)
- 3 cloves garlic (minced)
- 2 small carrots (peeled and medium diced)
- 2 ribs celery (medium diced)
- 1 tablespoon thyme leaves (picked)
- 4 cups low-sodium chicken stock
- 1 fresh bay leaf
- 2 tablespoons sherry vinegar (to taste)
- fresh basil (torn, to garnish)
- Preheat your oven to 425°F.
- Place the red peppers on a sheet tray and drizzle with olive oil. Turn to coat the peppers in the olive oil. Place in the preheated oven for 15 minutes. Flip the peppers and cook for an additional 15 minutes until charred and softened.
- Remove peppers to a bowl and cover with foil or plastic wrap to steam for 10 minutes. Uncover and peel the charred skin away and remove the stems and seeds. Set the flesh aside.
- In the meantime, place a large pot over medium-high heat. Once hot, add 2 tablespoons of olive oil, onions and garlic. Season with salt and cook, stirring occasionally for 5 minutes, until soft and translucent.
- Add the carrots, celery and thyme leaves. Continue to cook for 5 minutes until soft and aromatic. Add the reserved roasted red peppers, chicken stock and bay leaf. Season with salt and pepper and simmer for 20-30 minutes.
- Add the sherry vinegar and puree the soup on the lowest speed of your blender to preserve the red color.
- Ladle the soup into bowls and garnish with fresh basil to serve.