Sunday, February 26, 2012

Roasted red pepper soup

1 15 oz. jar roasted red peppers, chopped
2 large potatoes, peeled and diced
1 tsp dried thyme
1 small yellow onion, diced
1 clove garlic, minced
1 tbsp olive oil
3 cups vegetable broth
salt and pepper to taste
sour cream/yogurt for topping

Heat oil in a medium size soup pot. Add onion, sautee until translucent. Add garlic, saute 1 more minute. Add potatoes, salt and pepper, and cover with broth. Bring to boil, then turn heat down to low and simmer 10 minutes. Add peppers and remaining broth, bring back to boiling. Turn hear down again and simmer for 10 minutes, adding more broth or water if necessary. Puree soup with an immersion blender. Serve with a dollop of sour cream or yogurt.

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