Roasted Red Pepper Soup

I have made this several times and it is YUMMY! From one of my favorite cookbooks, The Big Book of Soups & Stews by: Maryanna Vollstedt. Prep time does not included roasting your own peppers on the grill or under the broiler. Add about 15 minutes for that.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1  large yellow onion, chopped
• 2  garlic cloves, minced
• 1  small potato, peeled and chopped
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon dried thyme
• 1⁄8 teaspoon red pepper flakes
• 2 1⁄2 cups  chicken stock, broth works
• 3  large red bell peppers, roasted and cut
• 1  cup buttermilk or 1  cup milk

• Toppings

•  sour cream (optional) or  plain yogurt (optional)
•  chives (optional)

Directions

1. In a soup pot over medium heat, warm oil.
2. Add onion and saute'.
3. Add garlic and cook 30 seconds longer.
4. Add potato, salt, thyme, red pepper flakes, and stock/broth.
5. Bring to a boil, reduce heat, cover, and simmer 15 minutes.
6. Add roasted red peppers and cook 5-10 minutes until flavors are blended.
7. Puree w/ blender stick or in batches (food processor or blender).
8. Return to pot and add buttermilk (milk or half & half). Gently heat to serving temperature.
9. Ladle into bowls, top with sour cream & chives.