Red Bell Pepper Soup
6-8 large red bell peppers
3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced (to taste)
1/2 teaspoon thyme
6-8 fresh basil leaves, chopped
3-4 cup (750 ml-1 l) vegetable broth
1/2 cup (100 ml) soy milk or plain thick soy yogurt
2 tablespoons balsamic vinegar
salt and pepper to taste
Char peppers over flame or in broiler until blackened all over; rest in paper bag for 10 min and peel, seed and chop. (OR, buy a jar of roasted red peppers. No one will know if you don't tell em.)
Heat oil in soup pot, sauté onion, garlic and thyme until onion starts to colour. Add broth and peppers. Simmer for about 20 minutes or until peppers are soft.
Blitz in blender or food processor until smooth.
Return to soup pot and add remaining ingredients. You may need that extra cup of broth here, if it's too thick.
Rich and smooth and full of vitamins!
SO HOW'D IT GO?
This soup was decadent and wonderful! I really liked that I didn't have to precisely measure things, because most of the recipe can be altered "to taste"( I for one, doubled the garlic ^-^). I highly recommend sprinkling your favorite Parmesan/Parmesan alternative on top before serving. I don't know that any of my future red bell peppers will make to anything besides this soup!!