THE BEST ROASTED RED PEPPER SOUP

Not just best, but only 5 main ingredients and about 5 minutes from start to fricking-delicious finish.

INGREDIENTS

• 1 small onion (yellow, red or white – it’s up to you), chopped small

• 1 garlic clove, minced

• 1 tablespoon olive oil

• 32 ounces jarred roasted red peppers, drained and cut into a large dice

• 1/2 - 3/4 cups vegetable or chicken broth, amount depends on thick or thin you like it

• 1/4 tsp cayenne pepper

• Salt & pepper to taste

• 1/4 cup sour cream for garnish

• 1/4 cup fresh chopped green onions for garnish

DIRECTIONS

1. Sauté onions in olive oil in a pot over medium heat until softened, about 5 minutes

2. Add garlic, and cook until fragrant, about 2 minutes more then add drained peppers - stir well

3. Either use an immersion blender right in the pot, or blender or processor to blend into a soup right in the pot with about 1/2cup broth and cayenne, or put everything in a processor or blender with 1/2 cup of the broth, cayenne and process until smooth – add more broth if you like it thinner

4. Season to taste with salt & pepper, then heat mixture in the pot

5. Serve in bowls (hot or cold) with dallop of sour cream, some fresh chopped green onions, and a small grind of fresh pepper