Roasted Red Bell Pepper Soup

Preheat oven to 400 F.

Cut the peppers in half. Remove the stem and seeds from the peppers and drizzle with 3 tablespoons of the oil. Put them on a foil lined baking tray and roast for 30 minutes in the oven. Then put the heat on broil and broil for 3 minutes. Once the peppers are roasted, remove pan from oven, turn off the oven and place the peppers in a bowl set over over a larger bowl of ice. (This sudden change in temperature will help remove the burnt skin/peel quickly.)

Peel all the roasted peppers and place on a plate

Now heat the remaining 2 tablespoons of oil in a large pan or pot over medium heat. Add bay leaf, onion and garlic. Saute over lower to medium heat till onions become slightly translucent or brown. Now add the roasted peppers, thyme, salt and black pepper and saute for 2 minutes.

Add broth/water and vinegar, give it a quick stir and cover with a lid. Cook over low heat for 10 minutes. After 10 minutes (the veggies would have cooked well and you’ll get a sweet aroma) switch off the heat and let the mixture cool completely.

Blend this mixture into a smooth consistency then pour it into a bowl through a sieve to remove any extra pulp/fiber.

Heat the butter in a pot over medium heat. Pour the blended soup into the pot and let it come to a quick boil then turn off the heat. Serve this soup hot or cold, garnished with cheese if desired.