Soup Season Already?

It’s barely fall but I’m already in the mood for everything autumn: Pumpkin Spice Lattes, knit sweaters, leather boots and, most importantly, fall ingredients and soup! I bought a few extra peppers last week at the grocery store and felt inspired to make my first-ever roasted red peppers, which would then be converted into soup. The recipe is very simple, but the flavors are devine. Add some chicken or quinoa and make it a meal, or serve it on the side of a salad or light dinner. Fall, I’m ready for ya!

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INGREDIENTS (makes 4 servings)

Roasted Red Pepper Soup

3 red peppers

2 tbsp. olive oil, divided

1 onion, chopped

2 cloves garlic, chopped

1 tsp. smokey paprika

dash of cayenne pepper

3 cups low-sodium vegetable or chicken broth

salt and pepper

greek yogurt

DIRECTIONS

Preheat broiler. Cut each pepper in half and remove the seeds and stem. Place each half, skin side up, on a foil-lined cookie sheet and brush with 1 tablespoon of the olive oil. Broil peppers until the outsides are completely charred, 15-20 minutes. Once charred, place the peppers in a plastic bag and seal for about 20 minutes. The steam will help the skins come off more easily. Meanwhile, heat the remaining olive oil in a saucepan over medium heat. Add the onions and garlic and sautee until soft and translucent. Add the cayenne and paprika and stir for a minute. Add the stock and lower the heat. Once cooled, remove the skins of the peppers and tear them into strips. Put them in a blender or food processor and pulse a few times. Add the stock mixture and puree until the soup is smooth. If the soup is too spicy, add a dollop or two of greek yogurt and blend again. Return soup to the saucepan and heat to your desired temperature. Garnish with a dollop of greek yogurt, sour cream, olives, olive oil, etc.

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