Roasted Red Pepper Soup

Yield 6 hearty tasting portions

Pillar of Nutrition Eat the Rainbow

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Roasted Red Pepper Soup

This rustic, creamy soup is a mouthful of late summer flavors that our students love making and eating.

Ingredients

• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tablespoon unsalted butter or olive oil
• 1 15oz jar roasted red pepper, drained
• 2 cups chicken stock
• ½ teaspoon salt
• 1 cup cream, optional

Directions

1. Prep the veggies: dice the onion and mince the garlic.
2. Melt the butter in a medium pot.
3. Add the onion and garlic and cook until the onion is translucent and the garlic is fragrant, approximately 2-3 minutes.
4. Transfer the onion and garlic mixture to a blender.
5. Add the stock, bell pepper and salt to the blender and puree until smooth.
6. Return the mixture to the pot, add the cream (if using).
7. Heat on medium high until piping hot then serve.