"Flatters look like friends, as
Start your morning off right with toasted berry crumble

Roasted Pepper Soup

image from www.areavoices.com This recipe is terrific for making the most of the summer harvest.  I make a large batch and freeze portions to remind of my garden and enjoy throughout the year.  One of my favorite ways to enjoy it after a long day that requires a bit of unwinding, is with "Los Braceros" from the Robledo Family Winery in Sonoma.

  • 1 green bell pepper
  • 1 large red bell pepper
  • 1 large orange bell pepper
  • 1 yellow bell pepper
  • 8 cloves garlic
  • 1/2 lemon
  • 3 cups vegetable broth
  • 1 tsp Beau Monde Seasoning

 

Preheat oven to 375 degrees F (190 degrees C), halve all peppers (remove seeds) and peel garlic. Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast for 1 hour. Meanwhile pour vegetable broth into a 2 quart sauce pan. Bring to boil, cover and simmer. When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers. Strain fennel seeds from broth and return to a boil. Add 1/2 tsp Beau Monde Seasoning and simmer 15 minutes, reducing amount of broth. Slice a 1 inch section from each color of pepper and cut into pieces. Set aside for later garnishing. In a blender, place remaining peppers, garlic and a 1/2 cup broth on blend just long enough to shred the peppers, but not puree them. You want to see the different colors. Pour the blended peppers into the broth and stir well. Add remaining 1/2 tsp Beau Monde Seasoning to taste, then add garnishing pepper pieces and enjoy. Do not boil or cook any longer as the colors will fade.


More Soups to Make Ahead

Photo Credit: Area Voices

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