Roasted Red Pepper Soup

Please bare with me in my horrible food picture taking skills! If anybody has tips, please share...like, how do you get that perfect lighting??? 

Anyway, I cook a lot of soup. Mostly because it's super easy and the ingredients are cheap. I'm a vegetarian and most soups can be easily modified to be veg-friendly which is also a plus.


I got this recipe from Martha Stewart at her website here and really didn't modify anything other than the type of stock.

Things you will need: 

·         2 tablespoons extra-virgin olive oil
·         1 onion, chopped
·         2 cloves garlic, sliced
·         Pinch red-pepper flakes
·         4 red bell peppers, roasted and quartered
·         3 cups vegetable stock
·         Coarse salt

I like to cook soups in a enamel cast iron pot, it heats really evenly and it's really hard to burn things unless you are scorching them. Clean up is pretty great too! 

What to do: 

Slice peppers and roast in oven until soft and slightly charred. Make sure to flip frequently to get an even roasting. Spraying with olive oil helps prevent sticking.

In pot, heat oil. Add onion, garlic, and red-pepper flakes and cook until soft. Add roasted peppers and stock. Bring to a boil; reduce heat and simmer. Let cool slightly, then puree in a blender until smooth. Season with salt and pepper. 

Mike's mom gave me a hand blender last year. If you make a lot of soups this is seriously a life saver, just don't burn yourself!