Eugene has been going through a cold and wet weather snap. Oh that’s right, I almost forgot… that’s called Winter. Weather has reared its head and will no longer tolerate mearly being a part of the background. Our antidote of choice- soup.
Roasted vegatable soups are a nice hand in hand compliment to feelings of hibernation. They simultaneously make you want to leap out into the rain puddles and burrow in deeper under your quilt covers.
Thick, sweet, with a slight tang this soup is a wonderful dish. Basic and simple, non fussy. and quick…
Roasted Bell Pepper Soup
Preheat your oven to 425F.
Assemble in a glass baking dish:
- 4 red bell peppers
- 1/2 onion cut chunks
Roast the vegatables in the oven till the peppers are charred. Remove fromthe oven and cover to let the vegatables steam 10 minutes.
When cool to handle, peel just the outer plastic like skin off of the peppers. Remove the seeds and stem, placing the peppers, pepper juice and onions in a blender or food processor. Puree smooth adding broth to thin, about 2-3 cups. Season with 1 Tbs vinegar, and salt and pepper.
Pour the pepper mixture in a saucepan and add 1 ounce of shredded parmesan. Gently melt the cheese and serve with garlic rubbed bread toasts.