I love having a delicious bowl of soup. With the abundance of peppers from my windowsill garden, I like to make this simple recipe. You can top it with cheese, sour cream or just drink it out of an oversized coffee cup, like me!
2 tablespoons butter
2 tablespoons grapeseed oil
3 cloves garlic, minced
1 onion (I prefer to use red or Spanish), chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
4 roasted red bell peppers
4-6 large tomatoes
1 tablespoon lemon juice
4 cups low-sodium chicken or vegetable broth
2/3 cup sour cream
Melt the butter and oil in a large saucepan over medium heat.
Sautee the garlic, onions and shallots in the butter for 5 minutes until translucent. Add the roasted red bell peppers to the mixture.
Add the chicken broth and all of the remaining ingredients but the sour cream and lower the heat to low, simmer the mixture for 30 minutes, covered.
Puree the mixture in a blender and strain out the solid pieces.
Return the soup to the saucepan and add the sour cream and allow it to cook for 10 minutes on low. Serve.