Roasted Red Pepper Soup

For the peppers:
Preheat oven to 400 F and move oven rack to top rung. Cut red peppers in half and take out the seeds and stem. Place them skin side up on a rimmed baking sheet. Roast for 30-40 minutes until blackened (check after 20). Remove from the oven and immediately cover the pan in foil. Steam for 10 minutes.

Uncover and let the peppers cool. Once cool enough to handle, peel off the skin. Set aside.

For the soup:
Add oil and butter into a large pot and heat over medium. Once the butter has melted, add the onions and cook until softened, about 5-7 minutes. Add the garlic and let it cook for 30 seconds. Add the white wine and cook until most of the wine has been absorbed, about 1 minute.

Now add the red peppers (there was some liquid in the bowl—add that too), chicken broth, bay leaf, thyme and cayenne. Bring heat to high and bring to a boil. Then cover and reduce heat to a simmer. Simmer for 5 minutes. Remove bay leaf. Using an immersion blender or a Vitamix or standing blender (in small batches) blend until smooth and season with salt.

Notes:
1. I think the Vitamix makes this extra creamy. So I didn’t need any heavy cream. If you don’t have a high powdered blender, you may want to stir in a little cream!
2. Want to make this vegan? Use 2 tablespoons of oil and omit butter, and use vegetable broth instead of chicken broth!