Occasionally my mother sends me Penzey’s catalogues and spices and, though the catalogues may be mostly selling their spices, they also contain some fun recipes. From the last she sent, I cut out this winner: Roasted Red Bell Pepper Soup. Now that I have the money to afford bell peppers again (one, just ONE, is two dollars! Outrageous! And I needed four for this recipe), I decided to give it a go.
And it is a-ma-zing.
I’m going to repeat that: A-MA-ZING.
The perfect consistency, just a little sweet and spicy. The only thing that could make it better is maybe using a half-head of roasted garlic rather than just plain minced garlic, but hey, my ovens small and this works fine for me. I’m so glad I bought the food processor. Lemme tell you, making soup is awesome.
And I’m feeling better! Still sick, but better.