Creamy Roasted Pepper Soup

READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To Roast the Peppers:Cut the insides out of the peppers so that you have large flat pieces of peppers. Lay the peppers skin side up on a pan and lightly oil them. Roast the peppers in the oven at 350 degrees for about 25 minutes. Place peppers in a zipper top bag and allow to sit for several minutes. (The steam will help seperate the skins from the peppers). Remove the skins from the peppers and roughly chop them.
  • For the Soup:Heat olive oil and butter in the pan.
  • Add shallots, and cook for a few minutes.
  • Add chopped potatoes, roasted peppers, and vegetable stock.
  • Season liberally with salt and pepper.
  • Cook mixture until the potatoes are tender.
  • Use an imersion blender to puree the soup.
  • Stir in sour cream and dill.
  • Serve! :).
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