This One Easy Recipe Will Take Care Of Dinner All Week

Photo: Courtesy of Joy The Baker.
I’m notorious for making a giant pot of something-or-other and eating it (sometimes begrudgingly) all week long. Soups are good for long-term consumption, especially if you add a small pat of butter and a splash of heavy cream after each subsequent reheating. Did this soup get more delicious? It sure did!
I can make it through four straight days of soup consumption before I revolt and treat myself to a giant cheeseburger, french fries, and all of the bourbon (really, anything but soup).
Since we’re staring this October weekday straight in the face, I thought I’d whip up a delicious staple. Something savory and nutritious to get us through the rest of the week with grace and strength. I’m rooting for us.
This soup tastes best when the red bell peppers are on sale at the grocery store. Proven fact.
Click on for the recipe!
Creamy Roasted Red Pepper Soup
Serves 4
4 large red bell peppers
4 tbsp olive oil, divided
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, peeled and chopped
2 celery sticks, trimmed and sliced
3 tbsp coarsely chopped fresh parsley
1 tbsp ground cumin
1/2 tsp garam masala
1 bay leaf
3 cups chicken or vegetable broth
salt and pepper to taste
1/4 cup heavy cream
Photo: Courtesy of Joy The Baker.
1. Place rack in the upper third of the oven and preheat oven to 400 degrees Fahrenheit.
2. Place whole red bell peppers in a 9x13-inch baking dish. Drizzle with 2 tablespoons olive oil and rotate to lightly coat each pepper in oil.
3. Roast for 15 minutes until blackened on the top. Remove from the oven and flip each pepper. Roast for another 15 minutes until the other side is also softened and blackened.
4. Remove from the oven and immediately cover pan in foil. Allow to steam for 10 minutes.
5. Uncover and let the peppers rest until cool enough to handle.
6. When cool enough to handle, remove the stem and all of the seeds and the charred red pepper skin. Discard.
7. To make the soup, place a large pot over medium heat. Add the remaining olive oil. Add the onions and garlic and cook until the onions are softened and translucent, about 5 minutes.
8. Add the carrots, celery, and parsley. Cook for 3 minutes more.
9. Add the cumin, garam masala, and bay leaf. Stir to combine. Add the roasted peppers.
10. Add the stock, turn the heat to low, place a lid on the pot and simmer for 20 minutes or until the carrots and celery are softened through.
11. Remove the pan from the heat and use an immersion blender to blend the soup mixture smooth. Alternately, you can blend the soup in three batches in an upright blender. Just be sure not to fill the blender too full and to keep the lid on tight.
12. Stir in heavy cream, and season with salt and pepper to taste. Soup will last in an airtight container in the refrigerator for up to 7 days. This soup also freezes well!

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