This is a fantastic soup.  It takes awhile to prepare, but well worth the time.  It freezes well in a glass container.  To make it easier, you can buy roasted red peppers instead of roasting them yourself.

• 1 Tablespoon olive oil
• 1 chopped onion
• 3 stalks chopped celery
• 2 large chopped carrots
• 1 or 2 cloves of chopped garlic
• 1 large container of chicken broth (sodium reduced)
• 2 bay leaves
• 1 potato (optional)
• 5 roasted red peppers

Heat oil in large pot.  Add onion, celery, carrots and garlic until tender.  Add broth, bay leaves potato and simmer for 10 minutes.  Add roasted peppers (method below) and simmer approximately 15 minutes,  Remove bay leaves then put the soup into a blender or food processor and puree.  Garnish with basil and yogurt (and a circle of maple sryup is desired).

To roast red peppers:  Spray whole pepper with olive oil and bake in hot oven until the peppers turn blackish.  Remove from oven and immediately put in a tightly covered sealed baking pan for about 20 minutes.  Remove skin (should come off easily).

Posted on May 22nd, 2007 by neslyn
Filed under: Soups