Roasted Red Pepper Soup

Well, this was actually the first course of one of my fall dinners that I’ve been posting so far this month. I promise, no whining, only dining this time!

Fall is the season when the super markets and farmer’s markets show basketfuls of rainbow peppers. I just so want to grab one and bite into it just like I would an apple. They are seriously inviting to bite into them. I have jars full of roasted peppers to use for the whole year. I have roasted eggplants, sitting in sealed Ziploc baggies in my freezer to make caponata, eggplant dip or simply eggplant bhurta. So, back to roasted peppers. What is better than the hot n steamy soup on cold evenings? And if the soup is loaded with red peppers, which is so high in fiber and antioxidants, I am all for it. Here’s how I made it.

Roasted Red Pepper Soup
Ingredients

3-4 large red peppers
1 large red onion
3-4 garlic cloves
Salt and pepper to taste
2 tbsp oil
1 litre broth or water( I used chicken broth)
Sour cream, basil for garnish, optional

How to:

Preheat the oven to 450° F.
Cut the peppers in two, place them on a baking tray and roast them. Alternately, you can grill them until they are charred.
Place the roasted peppers in a zip lock bag, seal the bag.
Once they cool down, skin them.
Heat up the oil on medium high heat.
Saute onion and garlic till translucent.
Add roasted peppers, salt and pepper and broth.
Bring to boil, cover and cook on medium heat for about 10 minutes.
Puree with the hand blender or in a mixie.
Enjoy hot soup with garlic bread, garnished with sour cream and basil.