Roasted Red Pepper Soup

Step 1

Preheat oven to 400 degrees F and move oven rack to top rung.

Step 2

Half red peppers, take out the seeds, and stem. Place skin side up on a rimmed baking sheet.

Step 3

Roast for 30-40 minutes until blackened (check after 20).

Step 4

Remove from the oven and immediately cover the pan in foil. Steam for 10 minutes.

Step 5

Uncover and let the pepper cool. Once cool enough to handle, remove the stem and peel the skin. Set aside.

Step 6

Add oil and butter in a large pot and heat over medium. Once the butter has melted, add in onions and cook until softened, about 5-7 minutes.

Step 7

Add in garlic and let cook for 30 seconds.

Step 8

Add in the white wine and cook until most of the wine has been absorbed - 1 minutes.

Step 9

Now add in red peppers (there was some liquid in the bowl - add that too), chicken broth, bay leaf, thyme, and cayenne.

Step 10

Bring heat to high, bring to a boil. Cover. Reduce heat. Simmer for 5 minutes.

Step 11

Remove bay leaf.

Step 12

Blend until smooth and season with salt.