Roasted Red Pepper Soup

Hold on to your hats people, this recipe is a soup that is approved by Tom! A SOUP, I could fall off my chair. He has always said that soup is a four letter word to him, something to be muttered under his breath in a most disapproving way. But for some reason I convinced him to take one bite and then a miracle happened, he liked it. He really liked it! So I can't say enough that you need to make this soup from the Food Network magazine.


This doesn't take many ingredients and you can bet that no cilantro was used in the making of this at my house. I cut this recipe in half, assuming I would be the only one eating it.


You will need some veggie stock, celery, roasted red peppers, potato, shallot, sun dried tomato, sour cream, and some grated cheese. I am super excited to get Delallo brand products here in AZ as they are from a small town in Western PA.


Chop up your veggies.


Drain and rinse your red peppers.


Grate your cheese, preferably on to a cute Corelle plate.


Get everything staged near the stove for easy cooking. A giant bottle of vodka is optional, but encouraged ;)


Get your veggies in the pot over medium heat with some olive oil, salt and pepper. Cook these guys until they are soft, about 5-10 minutes.


Add in the broth, red peppers and sun dried tomatoes.


Cover it up and bring it to a simmer. Take the lid off and let it cook for about 15 minutes.


Transfer the soup in batches to the blender and add the sour cream. Here I confess that I got distracted by my husband talking on the phone and managed to shoot hot red pepper soup over a good portion of my kitchen. Steam in a blender is NOT your friend, so pay attention and puree in small batches. Once it is all pureed you are ready to serve!


Top the soup with the grated cheese and dig in. This is such a perfect fall meal and would be delicious with a grilled cheese sandwich. Tom tested and Tom approved :)