Sorry for the lack of posts recently. Bizzy! This was an end of winter soup that was pretty easy, filling, and tasty. It is a bit time consuming but not with full attention steps throughout. Red pepper has such a great taste and with a little extra spice added it was wonderful!
Start by spraying the peppers with some oil and sprinkle with salt and pepper, then roast in a 400 degree oven for about 25 minutes. Until they start to blacken and blister.
Such beautiful vibrant colors. I can’t wait for summer produce. Set these aside and begin on the rest of the soup or overlap the processes if you can. Like many soups, this also starts with the holy triumvirate.
Chop the red peppers and then add them to the browned vegetables with cayenne and continue to saute.
That is just about it! Bring up to temperature while continuing to stir and serve. We added a little dollop of sour cream which added to the rich and creaminess and was a little cooling dab to the bit of spice. They made a great combo.