Roasted Pepper Soup

Every year, my husband and I grow a large garden filled with a variety of peppers. One of our favorite dishes to make with them is roasted pepper soup. This dish is highly customizable, and the peppers can easily be swapped with whatever is available in the supermarket’s produce section. I like to use sweet peppers, bell peppers, and a jalapeño for a subtle hint of spice.

Preheat the oven to 400°F and line a baking sheet with aluminum foil. Remove the stems from the peppers, clear out the seeds and membranes, and roughly chop them into smaller pieces. Peel the garlic cloves and place them along with the peppers in a large bowl. Drizzle with olive oil, season with salt and pepper, and toss everything until well coated.

Spread the peppers and garlic on the prepared baking sheet. Roast them until they are slightly charred and soft, about 12-15 minutes.

Drizzle a tablespoon of olive oil into a medium, heavy-bottomed skillet or pot. Sauté the onions over medium heat until they are soft.

Chop basil leaves and sundried tomatoes and add them to the onions.

Once the peppers and garlic are roasted, add them to the pot. Next, pour in 3 cups of broth and 2 tablespoons of lemon juice. Bring the soup to a boil, allowing the liquid to reduce slightly.

Use an immersion blender to blend the soup to your preferred consistency, whether you like it smooth or chunky.

Serve with sour cream and a sprinkle of chopped parsley. Enjoy!

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