Red Bell Pepper Soup

Seeing as the weather is getting quite chilly outside, I think it is time for some soup recipes! This is one that I have shared with a few people already.  I initially made this with roasted red peppers because I had them made but didn't want to eat them in the usual manner; with olive oil and minced garlic.  Knowing that my husband likes soup, I turned them into soup.  You don't have to use roasted red peppers because they will give the soup a smoky flavor.  But if you are going to use them, be sure to give yourself enough time to roast them and time to clean off the peels/skin! Otherwise make the soup exactly like the recipe says.

Hope every enjoys it!!!!! 

Red Bell Pepper Soup
Serves 4-6 

Ingredients

4 large red bell peppers, cleaned and cubes
1 medium onion, chopped
1 clove garlic, chopped
2 tablespoons olive oil
1 medium potato, peeled and cubes
1 teaspoon Italian seasoning
4 cups vegetable stock (4 cups water and 2 vegetable bouillons) 
1 1/2 cups Half and half or table cream
Black pepper to taste. 
1/2 teaspoon cayenne pepper OPTIONAL

Directions

In a large sauce pot on medium-high heat sauté onion and garlic in olive oil for about 2 minutes. Add red bell peppers, potato, and Italian seasoning.  Saute for about 5 minutes.  Add vegetable stock or the water and bouillon cubes.  Increase heat and bring to boil.  Stir occasionally.  When it boils, reduce to a simmer and cover but leave lid partially open to allow steam to escape. Cook until peppers and potato can be easily pierced with a fork.  

Use caution for next step! If you have an immersion blender, remove the pot from the heat and carefully blend up the soup until you reach the smooth consistency of your choice.  Please note that the pepper skin will remain in very tiny bits no matter how you blend it.  If using a stand up blender, please allow soup to cool completely otherwise it will cause lid to pop off blender and you may get burned!  

If using blender, return pureed soup into sauce pot.  Otherwise return pot on to heat.  On high heat, add cream.  Taste soup at this point to determine if any salt is needed.  Add black pepper and if using, cayenne pepper. Once soup comes to boil, reduce to simmer.  Stir to determine the thickening of the soup, as cream will thicken the soup.  Allow to simmer about 7-10 minutes.

Serve hot and plain or with croutons if you like.  If using the cayenne, serve with a dollop of sour cream and some finely chopped chives.