Roasted Red Pepper Soup

from Janelle Cluff

7 red bell peppers

1 yellow pepper

2 onions, chopped

2 crushed garlic cloves

6 cups vegetable stock

2 Tbsp all purpose flour 

Heat the broiler. Cut the red peppers and the yellow pepper in half (or fourths). Remove the seeds, core, and white pith. 

Line a broiler pan (cookie sheet) with foil and arrange the red peppers skin side up in a single layer on the foil. Broil until the skins are black and blistered. Let cool. Peel off the skins (discard) and roughly chop the pepper flesh. 

Put the onion, garlic, and 1 1/3 cup of the stock in a large saucepan. Boil for about 5 minutes until the stock reduces in volume. Lower the heat and stir until the garlic and onion are soft and just beginning to turn color. 

Sprinkle the flour over the onion. Gradually stir in the remaining stock. 

Add the chopped, roasted red peppers. Bring to a boil. Cover the saucepan and simmer for 5 minutes longer. 

Leave the soup to cool slightly, then puree in a food processor or blender until smooth. 

Chop the yellow peppers and keep separate as a garnish. 

Season to taste with salt (preferably kosher) and coarsely ground black pepper. Return to the saucepan and reheat until piping hot. 

This is also good served with grated pepper jack cheese or crushed corn chips.