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Silky Red Pepper Soup
Ingredients
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3 red bell peppers, roasted
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1 tablespoon olive oil
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3 cups chopped onion, 1 large
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1/2 cup chopped celery
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1/2 cup chopped carrot
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1 teaspoon minced garlic
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1 tablespoon tomato paste
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1 small potato, about 1 cup, preferably Yukon Gold, peeled and diced
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1 quart low sodium vegetable broth
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1 teaspoon marjoram or 1 tablespoon of fresh oregano
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1 bay leaf
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dash of hot sauce
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salt and pepper, to taste
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2 tablespoons lowfat sour cream
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2 tablespoons fresh chives or green onion tops
Preparation
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Preheat broiler. Place peppers onto foil-lined baking sheet. Broil 5 mintues or until charred and blistered, rotating for additional 3-4 minute intervals, until evenly roasted. Remove from heat and bring foil up over peppers to create an envelope, pinching edges of foil to seal. Let stand at least 10 minutes or until cool enough to handle. Peel, seed and coarsely chop.
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Heat olive oil in a large saucepan over medium heat. Add onions, celery and carrots, cook 5 minutes or until onions are soft and translucent. Stir in garlic and tomato paste, cook 2 minutes.
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Add potato, bell peppers, vegetable broth, marjoram and bay leaf. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Remove from heat, discard bay leaf and allow to cool 10 minutes.
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Ladle soup into a blender and puree in batches. Take care to start at the lowest speed when blending hot liquids. Season with hot sauce and add salt and pepper to taste.
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Reheat soup and serve with a swirl of sour cream and a sprinkle of chives.
