Roasted Red Pepper Soup

Pour the butter and oil into a pot over medium low heat. Once hot add the onions and carrots and salt and pepper to taste and cook for about 10 minutes, stirring occasionally. Pour in the tomatoes, red peppers, chipotle pepper, chicken broth, cayenne pepper and cumin to taste. I use about 2-3 dashes of the cayenne and 3-4 dashes of the cumin, but use what works for your preferred spice level. Let it simmer on low for about 15 minutes. Using an immersion blender, puree the soup until smooth. Add the cream and stir. Heat until warmed. Serve with your favorite topping, which is shredded cheese for me! Enjoy!

I’ve loved roasted red pepper soup for a very long time. It took me a couple of attempts before I finally came up with a recipe that I love. This is it!