Ridiculously Easy Roasted Pepper Soup

It is cold here!  Like "I think I just saw a polar bear and a penguin walk by my window" cold, which would be insane since they don't live anywhere near each other. 

All this cold weather has put me on a bit of a soup jag lately, which is even wierder than polar bears and penguins hanging out together, because I am not a big fan of soup.  Actually, what I've learned is that I don't like broth based soups with limp grey veggies and hunks of ironically dried out meat floating in a brownish liquid.  I can hear you saying, "But it sounds so delicious when you describe it that way."

I do in fact really enjoy a pureed soup with lots of veggies.  It's a warm, easy way to get a bunch of veggies in my belly without a whole lot of effort.  Besides, who wants to eat a cold salad when it's 15 degrees outside.

Today's soup was so ridiculously easy that I hardly feel I can call it a recipe.  Better to just say that some stuff happened in the kitchen and soup came out.

Ridiculously Easy Roasted Pepper Soup

With all the groceries that I bought over the holidays, I am feeling very motivated to use up what I already have.  These little sweet peppers started out coming into the house for New Years appetizers.

While I cut the tops off the peppers and sort of seeded them, the oven pre-heat to 400 degrees.  I decided that some roasted garlic and onion might taste good thrown in there too.  I gave the whole pan a coating of olive oil along with a couple of shakes of salt and pepper. 

Also, while all this was going on, Teddy read me a fascinating book about Tom's Limp, in which a foolish boy named Tom skates into a plant and gets a limp.  Early childhood readers are some of the unsung literary treasures of our time.

After about 40 minutes, this is what comes out of the oven.

Then I put all the peppers, half the onion, and the three cloves of roasted garlic (now peeled) in the blender with 1/2 tsp of ground thyme and about a 1/2 cup to a cup of chicken stock.  Then explained to Rachel that we did in fact have blenders when I was a kid, while I pureed the soup together.

I topped it with a small dollop of sour cream and a sprinkle of red pepper flakes.  This was enough heat for me, but I am a wimp.  If you're like my kids and would willingly and happily do shots of tabasco sauce, then you might want to sprinkle more on it or add it when you're mixing it in the blender.

Ridiculously Easy Roasted Pepper Soup

Peppers (I used just under 2 dozen little ones, but I would guesstimate about 4 or 5 big ones would do the trick)

3 cloves garlic (unpeeled)

1/4 of a onion

Olive Oil

Salt

Pepper

1/2 to 1 cup of Chicken Stock

1/2 tsp thyme

Sour Cream

Red Pepper Flakes

1. Pre-heat oven to 400 degrees
2. Cut the tops off and seed peppers.  Sprinkle the peppers and onion with olive oil, salt and pepper.
3. Wrap the unpeeled garlic with a TBS of olive oil in foil.
4. Roast the peppers, onion, and garlic for 40 minutes.
5. Peel roasted garlic
6. Place roasted peppers, onion, and garlic in a blender along with 1/2 cup of chicken stock and 1/2 tsp of ground thyme.
7. While blending add more chicken stock to achieve desired consistency.
8. Serve with a dollop of sour cream and a sprinkling of red pepper flakes.

Comments

[Nanook]

Those penguins had better be careful what with polar bears hanging around. The polar bear is, after all, the penguin's natural predator.

[Gastric Bypass Man]

Thanks for sharing this yummy treat. I would really try it, can't wait to include it in my diet.