Bell Pepper Soup

Bell Pepper Soup

Makes 6 generous servings.

This is a creamy soup for all seasons with a definite bell pepper taste and a distinct gorgeous color no matter which bell peppers you choose.  I have recently purchased a Vitamix, and now I prefer it to a blender when making soups.

INGREDIENTS

  • 3 tablespoons extra-virgin olive oil

  • 5 garlic cloves, quartered

  • 4 orange bell peppers, rinsed, cored, seeded and cut into large pieces

  • ½ pound Golden Yukon potatoes, peeled, quartered

  • 14.5 ounce can crushed San Marzano tomatoes

  • 2 cups vegetable broth

  • ½ teaspoon sugar

  • ¼ teaspoon chili powder

  • Kosher salt

  • Freshly ground black pepper

  • Cilantro leaves for garnish

PREPARATION

  1. In a medium covered saucepan, heat the olive oil, add garlic and sauté for a minute.
  2. Add peppers, potatoes, tomatoes, broth sugar and chili powder.
  3. Bring to a boil over high heat, lower heat and cook slowly, covered, until potatoes are soft, about 25 minutes.
  4. Cool a bit.
  5. Puree in batches in a blender until very smooth (you will have to blend this soup longer than usual to make sure that there are no traces of the pepper skin).  The Vitamix is a time saver and improves the texture of the soup, making it more silky and creamy.                     
  6. Season to taste and garnish with cilantro leaves.

NOTE:

This soup freezes well, but when reheating, whisk it as it begins to boil to bring back the creamy texture