souper duper…

It’s been raining all day today with no end in sight. Weather forecasts even called for a cold and stormy evening.

I wasn’t in the mood to cook and at the same, didn’t feel like going out to dinner. Remembering I had plenty of roasted vegetables in the refrigerator, I decided to make soup.

If you’ve read my previous posts on soups,  then you know that I love soup. And having soup for dinner is quite common for me.  Not only does soup warm you up, I really believe it warms your soul as well.

Over the weekend, I spent most of the afternoon roasting vegetables and among them were red bell peppers. Because roasting takes time, I like to make a lot and store them for later use. Kept in the fridge, they will last for about a week. Unless, of course I eat them all…

I would roast tomatoes and keep them in a jar with olive oil, basil, and garlic. This is great for making pasta sauces or on pizza. Roasted portabellas, eggplants, and bell peppers find their way in to sandwiches and salads. The sweet, smoky flavors of roasted vegetables enhance and intensify any dish they’re added to.

Tonight, I made roasted red bell pepper soup. All I added was (frozen) homemade chicken stock and heavy cream. With an immersion blender, I mixed everything until it reaced a smooth, velvety consistency.

Served with a crusty baguette and a salad, I had dinner ready in less than ten minutes.

Roasted Red Bell Pepper Soup


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