Roasted Pepper Soup

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Cut the stem ends off of your peppers, clean out seeds and membranes. Rough chop peppers into smaller pieces. Peel garlic. Place peppers and garlic cloves on the baking sheet and rub with olive oil and season with salt and pepper. I used a combination of peppers, Tangerine and Banana peppers and 1 Tam jalapeno which make this soup savory sweet with a slight kick of spice. Roast the peppers until they are charred and soft about 12-15 minutes. If the peppers aren't charred enough broil them for a minute or two after they have baked.

Drizzle a tablespoon of olive oil into a medium skillet with sides. Sauté onions until soft.

Chop basil leaves and sundried tomatoes and add them to the onions. Once peppers and garlic have roasted, lightly chop the peppers and add them to the skillet. Next add in 3 cups of broth and 2 tablespoons of lemon juice. Bring soup to a boil and reduce liquid slightly. Using an immersion blender, puree the soup to desired consistency.

Serve with a drizzle of sour cream and a sprinkle of chopped parsley.

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