Spicy Roasted Pepper Soup

Another one of my supermarket recipes. NOTE: If you want a mild soup, remove all the seeds from the peppers; if you want a slightly spicy soup, keep a few of the seeds; but if you want a truly knock-your-socks-off soup, keep all the seeds.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  poblano peppers, cored and seeded as desired
• 3  cubanelle peppers or 3  long mild  italian peppers, cored and seeded as desired
• 2  medium onions, chopped
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon black pepper
• 1  tablespoon olive oil
• 2  teaspoons chipotle chiles in adobo
• 1⁄2 cup plain yogurt
• 4  cups  low sodium vegetable broth or 4  cups chicken broth
• 1⁄2 cup  crushed baked corn tortilla chips (garnish) (optional)

Directions

1. Preheat oven to 425°.
2. In a 9X13 pan, mix poblano and cubanelle peppers, onions, salt and pepper, and oil. Place pan on middle rack and roast for 30 minutes. Stir a few times while roasting. Vegetables will turn a light golden brown around the edges and will be tender when pierced with the point of a knife.
3. Meanwhile, in a blender or food processor, blend chipotle peppers with yogurt until smooth. Pour chipotle cream into a bowl and reserve. You don't need to clean out the blender as a touch of this spicy chipotle cream will be good in the soup.
4. Remove roasting pan from the oven and let cool slightly.
5. Working in batches, purée vegetables with broth until smooth in the blender or food processor you used to purée the chipotle cream. Transfer purée to a large pot. Reserve about 1/2 cup broth, pour in pan, and scrape up any bits from bottom of the pan, then add to the soup pot.
6. Heat puréed soup over medium-low heat until barely simmering. Serve hot, each bowl topped with a dollop of chipotle cream and a sprinkling of tortilla chips.