The cold weather this week just begged for a warm, homemade soup. This weeks creation - roasted red pepper, and possibly the tastiest soup I've made so far. Slightly sweet from the peppers and mega creamy with a little bit of cream and parsnip. The temperature is supposed to warm up, but regardless, I'd suggest making yourself a pot to enjoy over the weekend.
How To Make:
Saute your chopped onion, celery and garlic in olive oil.
Add in chopped carrots and parsnips.
Season as desired (salt, pepper, garlic salt, chili flakes).
Cut out the stems and seeds of the red peppers. Place on foil lined baking sheet.
Roast in 400 degree oven for 20 minutes, turning half way through.
Peel skins off of peppers once soft and chop into pieces.
Add roasted peppers and a carton of vegetable broth into the pot.
Simmer for 15 minutes. Stir in 1/2 cup of heavy cream.
Blend. Serve (creamy goats cheese is a tangy, delicious addition).
Enjoy!
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