roasted red pepper soup

Wanna know what to serve with that onion tarte?  This soup is it.  It's creamy and delicious and oh-so-easy.  Packed with flavor from the roasted bell peppers and filled with nutrients, this is a yummy and healthy dinner to serve up in the cold February weather!

*I didn't feel the need to insult your intelligence with pictures of dicing and sauteing....I'm sure you've gotten the hang of it by now.  Plus, it's cold and I'm being lazy.  I'm sure you understand.  :)

Roasted Red Pepper Soup

Serves 4-6.

2 tablespoons olive oil
2 tablespoons butter
2 onions, diced
2 carrots, diced
3 garlic cloves, minced
2 sprigs fresh thyme
6 cups homemade chicken stock
6 large red bell peppers, roasted
1 starchy potato, peeled and chopped
1 tablespoon sugar
Salt and pepper

Melt olive oil and butter over medium heat in a large Dutch oven.  Add onions, carrots, garlic and thyme and saute until the onions are translucent, about 5-6 minutes.  Add the stock, bell peppers, potato and sugar.  Bring to a simmer over high heat.  Reduce heat to medium low and simmer, partially covered, until potatoes are very tender, about 30 minutes.  Puree, using caution, in batches, in a blender.  Season the soup to taste with salt and pepper.  Serve with homemade garlic croutons and enjoy!