Roasted Red Pepper Soup

A healthy way to make sure you get all your critical vitamins, this recipe will make you feel like a fancy chef with half the effort.

Total Time: 55 Minutes (Prep - 10 Minutes / Cook - 45 Minutes)

Servings: 4

Ingredients

• 4 large red bell peppers, roasted, seeds removed

• 1 teaspoon olive oil

• 1 medium onion, chopped

• 1 medium carrot, peeled and chopped

• 2 garlic cloves

• 1 teaspoon herbs de provence

• 1/4 cup fresh parsley, chopped

• 3 cups vegetable stock

• 1 medium russet potato, peeled and chopped

• 1/4 cup dry white wine

• Salt and freshly ground black pepper

• 2 tablespoons fat free sour cream

• 1/4 cup Parmigiano Reggiano cheese

Instructions

1. To roast the red peppers on the grill, place clean, fresh red peppers directly on the grill top or put them directly over the flame on your stove. Turn the peppers frequently as needed until the skin has turned completely black and starts to blister.

2. Once the pepper has turned black, remove the peppers from the grill or stove and place in a bowl. Cover the bowl with a lid or dish to make it airtight and build up steam. Let the peppers rest in the bowl for 10 minutes.

3. Uncover the bowl, remove the peppers and the skin will slide off easily. Cut the pepper in half to core and remove the seeds.

4. Heat 1 teaspoon of oil over medium-high heat in a large, heavy pot. Add the onions, carrots, garlic, and herbs and saute until the onions are translucent, about 5 minutes. Add the broth, roasted bell peppers, potato and wine.

5. Bring to a simmer over high heat. Decrease the heat to medium-low and cover. Simmer until the potato is very tender, stirring occassionally, about 30 minutes.

6. With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth.

7. Season with salt and pepper to taste. Add the grated cheese and serve in a bowl.