Roasted red pepper soup

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Ingredients

  • 3 large (1 1/2 lbs.) red bell peppers
  • 3 medium thin-skinned potatoes, peeled and chopped
  • 1 large onion, chopped
  • About 3 tbsp. extra-virgin olive oil, divided
  • 950ml / 4 cups vegetable or chicken broth
  • 1 teaspoon kosher salt

Preparation

  1. Put peppers on a baking pan and grill 3 in. from heat, turning as needed until all sides are charred, 10 to 12 minutes. 
  2. Cool; remove stems, seeds, and skin. Coarsely chop peppers.
  3. In a large saucepan over medium-high heat, cook onion in 2 tbsp. oil, stirring, until lightly browned, 6 to 8 minutes.
  4. Add potatoes, peppers, broth, and salt. 
  5. Cover and bring to a boil; reduce heat and simmer until potatoes are tender when pierced, 10 to 15 minutes.
  6. Puree with stick blender, add more stock if wanted

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