ROASTED PEPPER SOUP

By BobD

Ingredients

• 4 SERVINGS
• 1 teaspoon olive oil
• 2 cloves garlic, peeled and minced
• 1 onion, peeled and minced
• 1 large carrot, peeled and minced
• 2 ribs celery, minced
• 1 quart chicken or vegetable broth, homemade or low-sodium canned
• 1 teaspoon dried thyme leaves
• 6 red bell peppers, roasted, seeded, deveined, peeled and quartered
• 1 cup buttermilk
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste
• 1/2 cup minced fresh basil leaves
• 2 scallions, minced

Preparation

Step 1

Heat the olive oil in a skillet.

Add the garlic and onion. Cook over medium-low heat until soft, about 5 minutes.

Add the carrot, celery, broth and thyme.

Increase heat to medium, and simmer for 25 minutes.

Add the peppers and continue simmering for an additional 5 minutes.

Place the mixture in a blender or food processor and puree until smooth.

Pour the soup into a saucepan and warm over medium-low heat.

Stir in the buttermilk.

Season with salt and pepper.

Ladle the soup into individual bowls. Garnish with basil and scallions.